Peanut Butter Ice Cream Sandwich Cake

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Spring has finally sprung and this past weekend was absolutely beautiful. Warm weather has me dreaming about frozen treats, especially ice cream.

For more than 80 years, Blue Bunny® has been offering yummy ice cream made with fresh ingredients for families. Blue Bunny® Ice Cream just came out with their new 2017 lineup of ice cream flavors and treats, including two awesome Ice Cream Cakes: Bunny Tracks and Vanilla Bean Blondie. Bunny Tracks is made with the Blue Bunny® signature flavor: vanilla flavored ice cream with caramel and fudge swirls, chocolaty covered peanuts, and peanut butter filled chocolaty bunnies.

Their other new flavors include: Mint Cookie Crunch, Monster Cookie Mash, Toffee Brownie Twist™, and Rockin’ Rocky Road™. Also worth mentioning, Cherrific Cheesecake, which used to be seasonal is now officially available year-round!

One of my favorite ice cream treats are ice cream sandwiches. So what could be better than a cake sized ice cream sandwich like this Peanut Butter Ice Cream Sandwich Cake? I decided to make large peanut butter cookies to make the Blue Bunny® Bunny Track Ice Cream Cake into an Ice Cream Sandwich Cake.

I went to my local Walmart to pick up the ice cream cake and the ingredients I needed for the cookies. The ice cream cakes can be found in the same aisle as other ice cream.

Ingredients:

• 1 Blue Bunny® Bunny Tracks Ice Cream Cake
• 1 cup sugar
• 1 stick butter, at room temperature
• 1 egg
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour

Begin by making your cookies. Preheat your oven to 375 degrees. Add the butter and sugar to a large bowl and mix using an electric mixer until thoroughly combined.

Add the egg and mix to combine.

Mix in peanut butter and vanilla until smooth and creamy.

Add the salt, baking soda and flour and mix until well combined.

Roll the dough into two equally sized balls and place on a greased baking sheet.

Flatten the balls with your hands into two equally sized disks (roughly 7 inches).

Bake at 375 degrees for 20-25 minutes (you want the bottoms to be turning slightly brown).

Allow to cool on the baking sheet for 5 minutes. You can use the cookies as is, or to make more uniform to fit the cake, find a bowl that is the same size as the cake (~7 inch diameter).

Place the bowl upside down on one of the cookies and use a knife to trace the cookie.

Remove excess and discard (and by discard, I mean enjoy with some milk. Yum!) Let the cookies completely cool.

When ready to assemble, add one of the cookies to a cake plate or large plate. Remove the Blue Bunny® Bunny Tracks Ice Cream Cake from the box and place on top of the cookie. Top with the remaining cookie.

Add back to the freezer and freeze for at least 1 hour. To serve, cut into the ice cream sandwich cake like a normal cake and serve.

This is a fun way to dress up the cake, isn’t it? The peanut butter flavor complements the chocolate caramel swirls in the cake nicely.

And who doesn’t love a large Peanut Butter Ice Cream Sandwich Cake to share?

For more inspiration for Blue Bunny® ice cream, check out other recipes here.