Sweet Week continues with a cake I had never made nor tasted before. A friend’s girlfriend was a big fan of the cake, and since we were hosting a party the same day as her birthday, I volunteered to make the cake. I can’t make any claims as to how authentic this cake is or isn’t since I have very little experience with it, but it did taste good. I would actually like to make just the cake part again and maybe even leave off the milk mixture. Some sort of buttercream frosting with it?? It was a moist cake even without the milk.
This is the finale for my ice cream week on here.
Don’t forget to check out: Monday’s post on vanilla ice cream and Wednesday’s post on Mango Sorbet.
My all-time favorite ice cream is Turkey Hill’s Chocolate Peanut Butter Cup. Now, I am not talking chocolate ice cream with some peanut butter flavoring, or using peanut butter cups. I am talking nice milk chocolate ice cream with swirls of peanut butter going through. I have never seen a recipe for it, but you better believe that I have tried faking my way with it before! You see, occasionally stores would stop carrying it, or I do silly things like move away from the mid-Atlantic region where it is regularly available. In college, before I knew that Wawa also made a variety that was just as good (thanks to my close friend/old roommate Sarah!), I would take chocolate ice cream, melt it slightly, then scoop peanut butter into it and swirl it around. It worked okay, but it just wasn’t the same.
Messy, yummy, and chocolaty!
I used The Perfect Scoop by David Lebovitz to come up with my own version that I like quite a bit. If you are a peanut butter and chocolate fan, you should definitely give it a go, even if you’ve never been lucky enough to have the Turkey Hill version.
Posted in Desserts, Ice Cream/Frozen Desserts, Peanut Butter
- Tagged chocolate, fudging ahead, fudgingahead, ice cream, milk, milk chocolate, peanut butter, perfect scoop, swirl, turkey hill