When our soon-to-turn-two-year-old asked for "chocolate milk cake" for his upcoming birthday, a friend suggested an ice cream cake.
It was meant to be.
I went a step further in my imagination, adding peanut butter to the mix, and then just did a quick online search for chocolate peanut butter ice cream cake. After finding this one from Eggs on Sunday, I knew I had to go for it, so I did!
Starting with a dark chocolate cookie/butter base, Breyer's chocolate ice cream blended with chopped peanut butter cups for a middle, smothered in a 60% cacao chips and heavy cream ganache, and then topped with more chopped peanut butter cups, this cake is really a once-a-year treat. But hey, if it's birthday time, indulge!
(Helpful hint: Slice the cake when it's fresh out of the freezer--if you wait too long, the middle gets squishy and the ganache stays firm, which make for a messy piece of cake.)
And our third child enjoyed it, too...