This Summer a friend gave me an electric ice cream maker that she wasn’t using. While my original intent was to use it for creating low fat frozen desserts, it has worked out nicely for making a couple of ice cream cakes. Store-bought ice cream needs to be softened in order to spread it in layers. The soft ice cream, when scooped directly from the canister of the ice cream maker immediately after prepared, works perfectly. My sister-in-law requested peanut butter ice cream for her birthday, so I created this peanut butter cup ice cream cake made with two layers of brownies, homemade peanut butter ice cream and chunks of Reese’s Peanut Butter Cups.