The thought of baking a Brownie Ice Cream Cake with Moose Tracks ice cream is enough to bring a smile on any dessert lover’s face. Imagine standing in your kitchen, the sweet scent of dark chocolate wafting through the air, mingling with the delightful aroma of melting ice cream. This is the kind of dessert that not only satisfies a sweet tooth but also transforms an ordinary day into something truly special.
When my friends learned I was experimenting with a brownie and ice cream combo, their eyes lit up with expectation. This cake is perfect for those who crave rich, decadent flavors without spending hours in the kitchen. Layer upon layer of fudgy brownies, creamy Moose Tracks ice cream, and a luscious peanut butter whipped cream filling make this treat irresistible.
Whether you’re celebrating a birthday or just seeking a festive way to savor a weekend afternoon, this recipe promises to impress—without the stress! Let’s dive into creating a show-stopping dessert that’s sure to be the highlight of your next gathering.
Why is Moose Tracks Ice Cream Cake irresistible?
Indulgence at its finest: This Moose Tracks Ice Cream Cake delivers the ultimate dessert experience, combining rich brownies with velvety ice cream.
Crowd-pleaser: Perfect for birthdays or family gatherings, everyone will crave a slice of this delectable treat!
Unique flavors: The pairing of chocolate, peanut butter, and Moose Tracks creates a mouthwatering harmony that’s hard to resist.
Easy assembly: Layering the components is simple, making this impressive dessert achievable even for novice bakers.
Make-ahead magic: With some freeze time, you can prepare this cake in advance, saving time for other party preparations.
Moose Tracks Ice Cream Cake Ingredients
For the Brownie Layers
- 255 grams dark chocolate chips – use high-quality chocolate for a richer flavor.
- 6 large eggs – room temperature eggs help in achieving fluffy brownies.
- 300 grams granulated sugar – this sweet base balances the brownie’s richness.
- 300 grams light brown sugar – adds moisture and a hint of caramel flavor.
- 240 mL canola oil – provides moisture and tenderness to the brownies.
- 2 tsp vanilla extract – enhances the chocolate flavor beautifully.
- 180 grams all-purpose flour – gives structure to your brownies.
- 60 grams unsweetened cocoa powder – deepens the chocolate flavor in the cake.
- 1 tsp salt – a touch of salt amps up all the flavors.
For the Ice Cream Layer
- 48 oz Moose Tracks ice cream – the star of our cake, perfect for adding that signature flavor!
For the Peanut Butter Whipped Cream
- 1 tsp gelatin – helps stabilize the whipped cream.
- 1 Tbsp water – used to dissolve the gelatin for a smooth texture.
- 120 grams creamy peanut butter – gives a luscious peanut flavor.
- 60 grams powdered sugar – sweetens the whipped cream perfectly.
- 2 tsp vanilla bean paste – adds depth and a lovely speck of vanilla.
- 480 mL heavy whipping cream (cold) – essential for light and airy whipped cream.
For the Chocolate Ganache Filling
- 170 grams dark chocolate chips – enriches the flavor and gives a creamy filling.
- 240 mL heavy whipping cream – ensures a silky smooth ganache.
- 170 grams mini Reese’s cups (roughly chopped) – delightful chunks add a fun twist!
For the Topping
- 120 grams dark chocolate chips – for the final topping, finish with richness.
- 120 mL heavy whipping cream – to create a luscious chocolate drizzle.
- 120 grams peanut butter – warm and drizzled on top for a decadent finish.
- 24 oz Moose Tracks ice cream – additional scoops for that ultimate indulgence!
- 120 grams creamy peanut butter – repeat for a peanut butter punch!
This stunning Moose Tracks Ice Cream Cake is layered with rich brownies and frozen ice cream, making it a dessert that’s just too good to pass up! Enjoy every indulgent bite!
How to Make Moose Tracks Ice Cream Cake
-
Preheat your oven to 325°F (163°C). Grease and line two 9” baking pans with baking spray and parchment, ensuring a non-stick surface for your brownies.
-
Melt the dark chocolate chips in a microwave. Pour in 20-second intervals, stirring in between, until the chocolate is melted and smooth, creating a dreamy base.
-
Whisk the large eggs, granulated sugar, and brown sugar in a large bowl until smooth. Add in the canola oil, melted chocolate, and vanilla extract, mixing until everything is well combined.
-
Fold in the dry ingredients: all-purpose flour, salt, and cocoa powder, until no flour is visible. You want a thick, fudgy brownie batter ready for baking!
-
Distribute the batter equally among the prepared baking pans and bake for 30 minutes. Once baked, remove from the oven and let cool to room temperature, then cover and freeze.
-
Soften the Moose Tracks ice cream slightly until it can be pressed. Line an 8” baking pan with plastic wrap and spread the ice cream evenly in it. Cover and freeze until solid.
-
Dissolve the gelatin in a tablespoon of water and allow it to set. This will help stabilize your peanut butter whipped cream.
-
Combine the peanut butter, vanilla, and a couple of tablespoons of cold heavy whipping cream in a bowl. Beat with an electric mixer until well mixed and creamy.
-
Liquefy the gelatin by microwaving it for 5 seconds if set. Stir this into the peanut butter mixture and combine well. Set aside for later.
-
Beat the remaining heavy whipping cream with powdered sugar in a separate bowl until medium-stiff peaks form, creating a luscious topping.
-
Fold one-third of the whipped cream into the peanut butter mixture, followed by another third, and then the final third until everything is combined. This adds airiness!
-
Prepare the chocolate ganache: place chocolate chips in a bowl. Heat cream until simmering, then pour it over the chocolate, cover for 1-2 minutes, and stir until smooth. Cool and fold in the mini Reese’s cups.
-
Assemble by placing your first brownie layer on a flat surface. Pipe a border of peanut butter whipped cream along the edge and add half of the chocolate Reese’s mixture. Freeze for 20 minutes.
-
Layer the Moose Tracks ice cream on top, piping some whipped cream around it. Freeze again for another 20 minutes to set.
-
Repeat the process by piping another border of whipped cream on top of the ice cream and filling it with the remaining chocolate Reese’s mixture. Freeze for 20 minutes once more.
-
Top with the last brownie upside down, pressing down gently. Freeze until the entire cake is very firm.
-
Chill the remaining whipped cream in the refrigerator while the cake is in the freezer. Use this to frost the top of the cake later. Freeze again for at least 30 minutes.
-
Spread the chocolate ganache topping over the cake, allowing it to drizzle down the sides. This adds a divine finishing touch—freeze again.
-
Scoop and freeze additional Moose Tracks ice cream. Once solid, stack these scoops on top of the cake for the ultimate dessert experience!
-
Warm peanut butter in the microwave until runny, then drizzle over the ice cream scoops just before serving. Enjoy every glorious moment!
Optional: Serve with extra mini Reese’s cups for crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Brownie Ice Cream Cake?
Create a delightful dessert experience that perfectly complements your cake’s rich flavors and textures.
-
Fresh Berries: Their tartness cuts through the sweetness, adding a refreshing note. Strawberries, raspberries, or blueberries bring a vibrant color contrast too!
-
Chocolate Sauce: Drizzling warm chocolate sauce over each slice enhances the fudgy layers, amplifying the indulgence. A little extra chocolate never hurt anyone!
-
Whipped Cream: A dollop of lightly sweetened whipped cream adds an airy texture and balances the brownie cake. This classic pairing is all about indulgence.
-
Espresso or Coffee: A bold espresso or a rich cup of coffee pairs beautifully, cutting the sweetness while elevating the chocolate flavors to new heights. Think of it as dessert’s perfect partner!
-
Ice Cream Float: Scoop your favorite vanilla ice cream alongside a fizzy cola for a playful twist! The creamy and fizzy combination is sure to intrigue and delight guests.
-
Peanut Butter Cookies: Enhance the peanut butter flavor from your cake with some chewy peanut butter cookies on the side. They create a delightful, complementary crunch!
Expert Tips for Moose Tracks Ice Cream Cake
• Quality Ingredients: Use high-quality dark chocolate and Moose Tracks ice cream for the richest flavors. Cheaper options often compromise the taste.
• Perfect Brownies: Don’t overmix the brownie batter; fold just until combined for a fudgy texture. Overmixing can lead to dry brownies!
• Stabilizing Whipped Cream: Ensure your gelatin is fully dissolved before adding to the peanut butter mixture. This keeps your peanut butter whipped cream stable and fluffy.
• Freezing Time: Allow adequate freezing time between layers. This ensures each layer sets perfectly, leading to a neatly layered Moose Tracks Ice Cream Cake.
• Serving Suggestions: For a dramatic presentation, top with more mini Reese’s cups after drizzling with peanut butter. It adds both flavor and charm!
Moose Tracks Ice Cream Cake Variations
Customize your treat with these delightful twists that add new layers of flavor and fun to your Moose Tracks ice cream cake!
-
Nut-Free: Swap peanut butter for sun butter or almond butter to keep it nut-free without sacrificing creaminess.
-
Gluten-Free: Use gluten-free all-purpose flour to make this cake accessible for those avoiding gluten while keeping the texture deliciously fudgy.
-
Healthier Sweeteners: Substitute granulated sugar with coconut sugar or maple syrup for a more wholesome sweetening option. Just adjust the liquid in the recipe as needed!
-
Vegan Delight: Replace eggs with flaxseed meal mixed with water and use non-dairy cream alternatives for a vegan version that everyone can enjoy.
-
Flavor Infusion: Experiment by adding a teaspoon of espresso powder into the brownie batter for a delightful coffee undertone that enhances the chocolate!
-
Add Fruits: Fold in ripe mashed bananas or chopped strawberries into the brownie batter for added fruitiness and natural sweetness!
-
Spicy Kick: Mix in a pinch of cayenne or a sprinkle of cinnamon to the ganache for a surprising heat that contrasts beautifully with the chocolate.
This recipe is a canvas—feel free to let your creativity shine! Enjoy every moment while crafting your perfect Moose Tracks Ice Cream Cake.
Make Ahead Options
These Moose Tracks Ice Cream Cakes are a dream for busy cooks looking to save time! You can prepare the brownie layers up to three days in advance; simply let them cool completely, then wrap them tightly in plastic wrap and refrigerate. The ice cream can be made and frozen in advance, needing at least 4 hours to solidify. For the peanut butter whipped cream, it can be prepared a day ahead and stored in an airtight container in the fridge, ensuring it remains just as fluffy. When you’re ready to assemble, layer the components, and freeze again for about 30 minutes before serving to achieve that delightful structure. This not only makes enjoying your cake easy but also keeps every slice tasting fresh and scrumptious!
How to Store and Freeze Moose Tracks Ice Cream Cake
Fridge: Store the cake in an airtight container for up to 3 days. This ensures it stays fresh while you’re savoring each delicious slice.
Freezer: If you want to keep Moose Tracks Ice Cream Cake longer, freeze it for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil for optimal freshness.
Thawing: When ready to enjoy, thaw the cake in the fridge for a few hours before serving. This allows the ice cream to soften slightly for an easier slice.
Reheating: If you have leftover peanut butter topping, warm it gently in the microwave before drizzling over the cake for an extra treat!
Moose Tracks Ice Cream Cake Recipe FAQs
What type of dark chocolate should I use for the brownies?
I recommend using high-quality dark chocolate chips with at least 60% cocoa content. This will ensure a rich, deep flavor in your brownies. Avoid chocolate that has additives or is labeled ‘baking chocolate’ for best results.
How should I store Moose Tracks Ice Cream Cake?
Store the cake in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and then in aluminum foil, allowing for up to 2 months in the freezer. When ready to serve, thaw it in the fridge for a few hours to soften.
Can I freeze individual slices of the cake?
Absolutely! Slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container. You can enjoy Moose Tracks Ice Cream Cake slices for up to 2 months—just thaw them individually before serving!
What are some common problems I might encounter when making this cake?
One issue could be a soggy bottom if the brownie layers aren’t cooled and frozen adequately before layering. Make sure to let them cool completely and freeze before adding the ice cream. If your whipped cream isn’t fluffy, check that the heavy cream is very cold before whipping, and avoid overbeating.
Is this cake suitable for those with peanut allergies?
If you’re making Moose Tracks Ice Cream Cake for someone with peanut allergies, substitute the peanut butter with a seed butter like sunflower seed butter and check that all your ingredients are allergen-free. Always confirm that the ice cream and chocolate used are safe as well.
How can I make this ice cream cake ahead of time?
This cake is perfect for make-ahead magic! You can prepare it a day or two in advance. Simply assemble the cake, freeze it until solid, and store it covered in the freezer. Take it out just an hour before serving, and let it thaw a little in the fridge for easier slicing.
Moose Tracks Ice Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Grease and line two 9” baking pans with baking spray and parchment, ensuring a non-stick surface for your brownies.
- Melt the dark chocolate chips in a microwave, pouring in 20-second intervals, stirring in between, until the chocolate is melted and smooth, creating a dreamy base.
- Whisk the large eggs, granulated sugar, and brown sugar in a large bowl until smooth, then add in the canola oil, melted chocolate, and vanilla extract, mixing until well combined.
- Fold in the dry ingredients: all-purpose flour, salt, and cocoa powder, until no flour is visible, creating a thick, fudgy brownie batter.
- Distribute the batter equally among the prepared baking pans and bake for 30 minutes. Once baked, remove from the oven and let cool to room temperature, then cover and freeze.
- Soften the Moose Tracks ice cream slightly until it can be pressed, then line an 8” baking pan with plastic wrap and spread the ice cream evenly in it. Cover and freeze until solid.
- Dissolve the gelatin in a tablespoon of water and allow it to set to help stabilize your peanut butter whipped cream.
- Combine the peanut butter, vanilla, and a couple of tablespoons of cold heavy whipping cream in a bowl and beat with an electric mixer until well mixed and creamy.
- Liquefy the gelatin by microwaving it for 5 seconds if set, then stir this into the peanut butter mixture and combine well. Set aside for later.
- Beat the remaining heavy whipping cream with powdered sugar in a separate bowl until medium-stiff peaks form.
- Fold one-third of the whipped cream into the peanut butter mixture, then fold in another third, and finally the last third until combined.
- Prepare the chocolate ganache by placing chocolate chips in a bowl, heating cream until simmering, then pouring it over the chocolate, covering for 1-2 minutes, and stirring until smooth. Cool and fold in the mini Reese’s cups.
- Assemble by placing the first brownie layer on a flat surface, piping a border of peanut butter whipped cream along the edge, and adding half of the chocolate Reese’s mixture. Freeze for 20 minutes.
- Layer the Moose Tracks ice cream on top, piping some whipped cream around it, then freeze again for another 20 minutes to set.
- Repeat the process with another brownie layer and remaining ingredients, freezing in between each layer.
- Top with the last brownie upside down, press gently, and freeze until very firm.
- Chill remaining whipped cream in the refrigerator while the cake is in the freezer to frost the top later, then freeze for at least 30 minutes.
- Spread chocolate ganache topping over the cake, allowing it to drizzle down the sides, then freeze again.
- Scoop and freeze additional Moose Tracks ice cream to stack on top, and warm peanut butter to drizzle over scoops before serving.