• *Before starting, make sure you have plenty of freezer space and a cake container that is freezer-friendly. I’ll link the one I used here!

Ice Cream:

• Take ice cream out of the freezer no more than 20 minutes before to allow it to soften so it will spread easier.
• Line a 6” cake pan with aluminum foil, and then fill it up ¾ of the way with moose tracks ice cream. Place in freezer for at least 4-5 hours.

Cake:

• Preheat oven to 350 F. Grease and line two 6” cake pans with parchment paper.
• Using a stand mixer with whisk attachment combine cake flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps)
• In a small bowl combine milk, buttermilk, and sour cream, then pour into stand mixer bowl with butter/dry ingredients. Add in egg, egg white, oil and vanilla extract. Mix until just combined (5 seconds or less) but also make sure that the edges are being scraped down as you go so the ingredients on the bottom are well incorporated.
• Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re both as evenly filled as possible. Bake for 22-26 minutes or the top becomes slightly golden and the batter only slightly jiggles in the center.
• Let cool for 10 minutes so the cake stays together, then wrap with plastic wrap and transfer to freezer. It is imperative to do this while still warm/hot so that when wrapped and frozen, it locks in the moisture. Keep in freezer for at least 2 hours.

Assembly Part 1:

• Remove cakes and ice cream from the freezer. Place the first cake layer on the cake platter.
• Melt the peanut butter in the microwave for 20 seconds and then spread half of it on to the first cake layer.
• Add the ice cream layer and spread the remaining peanut butter. It will harden as you go due to the cold, so it can be poured or drizzled on until the ice cream layer is fully covered.
• Quickly add your second cake layer. Place the whole thing back in the freezer while preparing the stabilized whipped cream.

Stabilized Whipped Cream:

• If using a stand mixer preferably with a stainless steel bowl, place in freezer for at least 10 minutes along with the whisk attachment, same goes for electric mixer beaters- if using a hand mixer. This will help prevent the cream from melting and create stiff peaks in the whipped cream
• In a small bowl, mix gelatin and water and let sit for 5 minutes (it will become thick). Microwave for 5-7 seconds until the gelatin has dissolved and has become liquid and stir in 1 tsp heavy cream, set aside but work fast so it doesn't thicken up again.
• On high speed, beat the remaining heavy cream until it starts to become thick but no peaks are formed yet. Add powdered sugar and vanilla extract and continue to beat again until soft peaks form. Slowly pour the liquified gelatin mixture in a steady stream while still beating on low. Once the gelatin mixture has been added, beat until stiff peaks have formed but be careful not to over-whip it. Over whipping will show as clumpy/clotted cream.

Assembly Part 2:

• Cover the whole cake in the stabilized whipped cream and spread out until even and smooth. I usually do this with an offset spatula and/or a bench scraper.
• Add some crushed up butterfinger or reeses cups around the base of the cake and on top if desired. I added a fudgy ganache drip around the cake (tutorial coming for that!)
• Freeze for 15 minutes before serving. If making ahead, take the cake out 5 minutes before serving. It does melt fast, so keep in freezer at all times!