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reese's ice cream cake

šŸ« Reeseā€™s Ice Cream Cake Recipe Card

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Prep Time 25 minutes
Total Time 4 hours
Servings: 12 slices
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 24 Oreo cookies crushed (for crust)
  • Ā¼ cup unsalted butter melted
  • 1.5 quarts chocolate ice cream softened
  • 1.5 quarts peanut butter ice cream softened
  • 1 cup hot fudge sauce warmed slightly
  • 1 cup peanut butter melted slightly
  • 1 Ā½ cups chopped Reeseā€™s Peanut Butter Cups plus extra for topping
  • Whipped cream for topping, optional

Method
 

Make Crust:
  1. Mix crushed Oreos with melted butter. Press into the bottom of a 9x13-inch baking dish or springform pan. Freeze 15 minutes.
Layer Ice Cream:
  1. Spread softened chocolate ice cream evenly over the crust. Freeze for 30 minutes until firm.
Add Fudge & Peanut Butter:
  1. Drizzle half the fudge sauce and half the melted peanut butter over the chocolate layer. Sprinkle with half the chopped Reeseā€™s. Freeze again for 20 minutes.
Add Peanut Butter Ice Cream:
  1. Spread peanut butter ice cream evenly on top. Freeze until solid (at least 2 hours).
Top Layer:
  1. Drizzle remaining fudge and peanut butter. Add more chopped Reeseā€™s on top.
Final Freeze:
  1. Cover with plastic wrap and freeze at least 2 more hours or overnight.
Serve:
  1. Let cake sit at room temperature for 5ā€“8 minutes before slicing. Add whipped cream if desired.

Notes

Use a springform pan for easy removal and cleaner slices.
If peanut butter ice cream isnā€™t available, vanilla mixed with Ā½ cup melted peanut butter works well.
Drizzle caramel sauce for extra decadence.
For a crunchier texture, mix in Reeseā€™s Pieces or chopped peanuts between layers.