Not to Go All Cupcakes and Cashmere On You, But...

...I had to share. Why? Because I made this ice-cream cake last weekend for my son's birthday and I am still thinking about it non-stop. Because it is the best ice-cream cake you will ever (like, ever) taste. Because, if you like the combo of peanut butter & chocolate, this will be your new happy place. And because, it's Father's Day this weekend so I thought you might be able to use this recipe to appear like a freaking domestic rockstar. I know it's not fashion-related in any way but something this delicious just needs to be shared with friends. Thanks to my friends Beth and Chris for sharing the recipe with me last year - I am forever in your debt (and forever 5 lbs heavier)

Here's how you do it:

PEANUT BUTTER BURST ICE-CREAM CAKE (aka. HEAVEN)

1) Bake brownies in a round 8" or 9" springform pan (I used the Ghirardelli brownies from Costco but any brownie mix will do - just follow the instructions for your pan size). Let cool.

2) Add a layer of slightly softened 'Our Finest' brand Peanut Butter Burst ice-cream from Walmart. I know..but I swear that this particular ice-cream is the key to the amazingness of this cake. Smoothe with a spatula. Freeze for 3 hours.

3) Add another layer of slightly softened vanilla ice-cream and smooth out with a spatula. I used Real Dairy brand 'Natural Vanilla' ice cream.

4) Drizzle with chocolate syrup. Sprinkle liberally with frozen, crushed Reese's Peanut Butter Cups. 

5) Freeze at least 3 hours or overnight.

6) Serve. Eat. Repeat.

You're welcome/I'm sorry. Happy Friday and Happy Father's Day! If you have yet to shop, check out my Father's Day Gift Guides here, here, and here. Oh and here. xx