There is nothing I love more than peanut butter and chocolate combining their powers. I married a man who agrees with this sentiment, so when he asked for a Reese’s Ice Cream Cake for his birthday, I was more than happy to oblige.
I used this recipe as my foundation, and modified it to make this creamy, chocolatey, peanut buttery, delicious dessert. It’s perfect for birthdays or a Sunday afternoon treat, and can easily be made a day or two ahead of when you want to serve it.
Reese’s Peanut Butter Cup Ice Cream Cake
- 1 8″x8″ peanut butter swirl brownies. Make ahead, as they’ll need time to cool
- 1/2 gallon vanilla ice cream (my fave is Breyer’s Natural Vanilla)
- 1 12 oz. bag of mini Reese’s peanut butter cups, unwrapped and chopped into quarters
- 20 oreos
- 1/4 cup butter, melted
- Whipped cream
1. Make your brownies. Allow them to cool.
2. When they’re cool (or you can’t stand waiting any longer), pull your ice cream out of the freezer and allow it to soften on the counter. You want ice cream you can stir, but not melted ice cream. This will only take 20 or 30 minutes, less if it’s really warm in your house. While it’s softening, prepare the crust (steps 3 and 4), and unwrap and chop the peanut butter cups into quarters.
3. Put the oreos in a Ziploc bag, and smash them to smithereens using a meat tenderizer or a hammer.
5. Slice the brownies into tiny squares, about 1/2 inch on each side. Add ice cream, brownies, and half of the chopped Reese’s cups into a large bowl. Use a spatula to fold it all together. The goal is to not crush the brownies or the Reese’s!
6. Once it’s is well mixed, scoop into the spring form pan and level the top. Cover with saran wrap so the wrap is touching the entire top of the cake. This will help prevent freezer burn.
7. Once you’re ready to serve, pipe whipped cream around the edges and sprinkle the remaining Reese’s cups in the middle.