Reese’s Peanut Butter Cup Ice Cream Cake Recipe

This Reese’s peanut butter cup ice cream cake is a perfect treat for peanut butter lovers on a hot summer day.

With an Oreo crust, peanut butter ice cream, chocolate ganache, whipped cream, and plenty of peanut butter cups, every bite is pure bliss!

HOMEMADE ICE CREAM CAKE FOR THE WIN!

Peanut butter is one of my obsessions, and I like it even better when it’s paired with chocolate, so I knew I wanted a Reese’s peanut butter cup ice cream cake for my birthday this year.

I was unimpressed with the ones I found at the grocery store, and the ones at ice cream shops cost a fortune. So I decided to come up with my own version.

Not to brag or anything, but I completely nailed it out of the park! Seriously, I was in heaven with every bite, and may or may not have hoarded the leftovers all to myself.

The peanut butter ice cream layer alone was enough to make me groan, but paired with the crunchy cookie crust and chocolate ganache, I was in heaven.

If you know someone who loves a chocolate peanut butter combo, you need to make this easy ice cream cake for them! I love it so much that I just might make it for my birthday party again next year. 🙂

HOW TO MAKE PEANUT BUTTER CUP ICE CREAM CAKE

1. Crust – Line the bottom of a 9″ springform with parchment paper. Pulverize the Oreos in a food processor; stir together with the melted butter. Press into the bottom of the pan.
2. Peanut Butter No Churn Ice Cream – In a large bowl, whip the cream until stiff peaks form. Set aside. Whisk together the sweetened condensed milk, vanilla, and peanut butter in a separate bowl. Fold into the whipped cream, then stir in the chopped Reese’s cups.
   Spread over the crust. Cover and freeze for 6-8 hours.
3. Ganache Topping – Heat the cream in the microwave for about a minute. Add the chips. Stir until melted and pour over the top of the cake. Return to the freezer.
4. Garnish – Whip the cream until stiff, then beat in the powdered sugar and vanilla. Pipe around the edge of the ice cream cake and decorate with the chunks of Reese cups.
5. Serve – Transfer the ice cream cake to a serving platter or cake stand. Cut with a hot knife. It’s easier to cut if you let it sit at room temperature for 5-10 minutes before slicing.

If you have leftover ice cream cake, you can either put it back in the springform pan and cover it tightly, or transfer it to a freezer-safe container.

It can be stored in the freezer for a week or two.

Reese’s ice cream cake variations:

• Instead of ganache, you can drizzle hot fudge or chocolate sauce over each slice of ice cream cake.
• Reese’s pieces are a fun addition either stirred into the ice cream, or used as garnish.
• For a sweeter topping, you can use milk chocolate instead of semi-sweet for the ganache.

MORE FROZEN TREATS:

• Strawberry Lemon Ice Cream Cake
• Vanilla Ice Cream Recipe No Eggs
• Chocolate Ice Cream Sandwiches
• Grasshopper Ice Cream Pie
• Oreo Ice Cream Dessert
• Frozen Butterfinger Pie
• Cookies and Cream Ice Cream Recipe

Reese’s Peanut Butter Ice Cream Cake Recipe

Kara Cook

This homemade Reese's Ice Cream Cake is better than any you can buy at the store! A perfect frozen treat for fans of peanut butter cups!

5 from 1 vote

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Prep Time 40 minutes mins

Freeze Time 7 hours hrs

Total Time 7 hours hrs 40 minutes mins

Course Dessert: Frozen

Cuisine American

Servings 12 servings

Calories 655 kcal

Equipment

• Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
• Ninja Professional Food Processor, 9-Cup Bowl, 3 Blades
• OXO Steel Pie Server

Ingredients

  

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Crust:

• 18 Oreo cookies finely crushed
• 3 Tbsp salted butter melted

No Churn Peanut Butter Ice Cream

• 2 cups heavy cream
• 1 14 oz can sweetened condensed milk
• 2 tsp vanilla extract
• ½ cup crunchy peanut butter or creamy
• 20 mini Reese’s peanut butter cups chopped

Chocolate Ganache:

• ⅓ cup heavy cream
• 1 cup semi sweet chocolate chips

Whipped Cream Garnish:

• ½ cup heavy cream
• 2 Tbsp powdered sugar
• ½ tsp vanilla extract
• 8 mini Reese’s peanut butter cups quartered

Instructions

 

• Cut a circle of parchment paper or wax paper to fit in the bottom of a 9-inch springform pan.
• Stir together the cookie crumbs and melted butter. Press into the bottom of the springform pan on top of the parchment.
• Whip the cream until stiff peaks form, set aside. (Freeze the bowl and beaters for 10-15 minutes first and your cream will whip up faster and fluffier.)
• In a separate bowl, whisk together the sweetened condensed milk, vanilla, and peanut butter. Fold into the whipped cream, then stir in the chopped peanut butter cups.
• Pour the mixture over the crust and spread out with an offset spatula. Cover with plastic wrap or foil and freeze for 6-8 hours or overnight.
• For the ganache, heat the cream in a glass bowl for about a minute. Add the chocolate chips and stir until smooth. Spread over the ice cream layer. Place in the freezer while you make the garnish.
• Whip the cream in a cold bowl until stiff peaks form. Beat in the powdered sugar and vanilla.
• Remove the sides of the pan. Transfer the whipped cream to a bag and pipe around the edge of the ice cream cake.
• Arrange the quartered peanut butter cups on top of the whipped cream. Cut into slices with a sharp knife dipped in hot water and wiped dry.

Notes

Leftovers can be stored in the freezer for a week or two. I recommend transferring to an airtight container to preserve freshness.

Nutrition

Serving: 1gCalories: 655kcalCarbohydrates: 54gProtein: 11gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 85mgSodium: 265mgPotassium: 450mgFiber: 3gSugar: 44gVitamin A: 1025IUVitamin C: 1mgCalcium: 169mgIron: 4mg

Keyword peanut butter ice cream cake

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If you make this Reese’s peanut butter ice cream cake, I’d love for you to come back and leave a comment and review. I hope you love it as much as I do!