feasting with friends

Goober Ice Cream Cake

My earliest memories of going to a movie theater include Goobers.

Do you remember Goobers? Goobers and Raisinets?

Goober Ice Cream Cake festingwithfriendsblog.com

Goobers were always my candy of choice…until I “graduated” to Snow Caps. Others in my family went for the Raisinets. At the time, I just couldn’t understand how someone could eat chocolate covered raisins…

Goober Ice Cream Cake festingwithfriendsblog.com

Chocolate covered peanuts, I totally got! What’s not to love about that salty and sweet combination?

Goober Ice Cream Cake festingwithfriendsblog.com

There was even a jingle for the candies that I can remember from TV…oh, the power of advertising! You can view the 1971 commercial, here: Goobers and Raisinet Ad.

Over the years, my love affair with the combination of chocolate and peanuts (peanut butter) has remained. Reeses Peanut Butter Cups have been at the top of my “sweet candy bar indulgence” for at least 2 decades.

A case of nostalgia and childhood memories brought Goobers to the forefront of my brain. Well…that and “seeing” Goobers in the store on a recent grocery shopping trip. I couldn’t resist…I bought 2 boxes!

Goober Ice Cream Cake festingwithfriendsblog.com

Multiple hot, hot, hot days in row led to this ice cream cake. Full disclosure… it was after I ate one box of the candy… How could I not resist?!

It starts with a yummy brownie (with peanuts added) crust….

Followed by a homemade peanut butter ice cream (no ice cream maker needed)…

Topped with a chocolate ganache…

And finally, Goobers and chopped peanuts to finish it off!

Goober Ice Cream Cake festingwithfriendsblog.com

The final product resulted in an updated treat from my childhood…a delicious sweet concoction that brought relief from the heat and an aching sweet tooth was healed!

Summer is coming to a close and I figured it was a now or never situation to post this recipe…so here it is…enjoy!

Goober Ice Cream Cake festingwithfriendsblog.com

Goober Ice Cream Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Goober Ice Cream Cake festingwithfriendsblog.com

INGREDIENTS

For the Brownie Base:
1/2 cup (1 stick) unsalted butter, at room temperature
4.5 ounces bittersweet chocolate, finely chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coarse salt
1 teaspoon espresso powder
1/2 cup all-purpose flour
1/3 cup chopped peanuts

For the Peanut Butter Ice Cream:
6 ounces cream cheese, room temperature
1½ cups creamy peanut butter
3/4 cups powdered sugar
1 Tablespoon vanilla extract

For the Chocolate Ganache:
1/2 cup heavy whipping cream
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla extract

For the Garnish:
3.5 ounce box Goobers
1/4 cup chopped peanuts

DIRECTIONS

For the Brownie Base:
Preheat the oven to 350°F.

Line the bottom of 9-inch spring-form pan with parchment paper. Lightly butter the inside edges of the pan and dust with flour, shaking away the excess.

In a large heat proof bowl, combine the butter and chocolate. Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth.

Whisk in the sugar and eggs. Mix until combined. Add the vanilla, salt and espresso powder. Stir in the flour, just until incorporated, and no dry streaks remain. Stir in the chopped peanuts.

Pour the batter into the prepared pan. Bake, rotating halfway through baking time, until center is just set, about 20-22 minutes. Transfer to wire rack to cool completely. Then cover and transfer to freezer to chill thoroughly.

For the Peanut Butter Ice Cream:
Using an electric mixer, beat (medium-high speed) the cream cheese and peanut butter until smooth and creamy, about 2 minutes.

Add the powdered sugar and vanilla extract, mix until combined.

In a separate mixing bowl, beat the heavy cream on high until soft peaks form. Using a rubber spatula, fold in half of the whipped cream into the peanut butter mixture. Mix well, until no white streaks remain. Fold the remaining whipped cream in until smooth and creamy.

Remove the brownie base from the freezer. Run a knife between the brownie and the springform pan. Release the sides and make sure the brownie can be removed (after the final freezing of the cake, this will make removal of the finished product much easier). Once you’re sure the brownie base is loose, reattach the sides of the pan and secure.

Pour the peanut butter ice cream unto the brownie base and spread into an even layer.

Cover the cake and return to the freezer.

For the Chocolate Ganache:
Combine the whipping cream and chocolate chips in a small saucepan; stir over low heat until chocolate melts. Stir in the vanilla.

Set aside to cool slightly (10 minutes or so).

For Final Assembly:
Pour the slightly cooled ganache over the top of the peanut butter ice cream. Spread with a rubber spatula. Arrange Goobers and chopped peanuts over top. Cover and return to the freezer.

Chill for a minimum of 2 hours (overnight is best).

Remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve ice cold!

Do you like the peanut (butter) and chocolate combination too? In the early days of this blog, I posted Chocolate & Peanut Butter Pie and Brownie Whoopie Pies with Peanut Butter Filling… The titles above will link you to the recipes. You’re welcome 😉

25 comments

  1. Yes, I remember Goobers and Raisinets – both the ad and the jingle. (That earworm will stay with me for the rest of the night.) I love visiting your site, Nancy. In one way or another, you remind me of some long-forgotten part of my youth. I always leave wearing a smile. This ice cream cake looks just incredible. And peanut butter ice cream? Oh, baby!

  2. Oh you’re such a tease Nancy 🙂 Look at the presentation of this gorgeous ice cream cake. I must confess, I’ve never attempted an ice cream cake before, but you make it sound all so simple. I guess I’m always afraid it won’t slice up too well, even though I’ve used the method of dipping the knife in warm water before each cut on chocolate cheesecakes. A perfect treat for a long weekend, and a nice “official end” to summer recipe. Is the parchment paper sill in the pan after you’ve put it all together? Unless I’ve missed your instructions above, how would you remove the paper?

    • I love to hear that personal memories are brought forward with something I share. 🙂 I gladly offer you a slice, Julie… the layers were so complimentary to one another. Thanks so much!

  3. You have really created quite a dessert Nancy! Goobers were my first introduction to chocolate covered peanuts at the movies of course. Now, I have advanced to Trader Joe’s but you have brought back memories of those early days. I’m with you on the raisinets – I love raisins but don’t cover them in chocolate 🙂 Have a great holiday weekend.

    • Thank you, Judi. This cake is quite an indulgence. Hiller’s had the chocolate covered peanuts too…but now that they’re gone, my options are few. I don’t have a Trader Joe’s close by. :/ Hope you enjoy your holiday weekend as well.

    • Thank you, Suzanne! Once I got the idea of making this in my head, I just had to execute it, lol. It was a delicious taste of nostalgia (and not one raisinet in sight!).

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