Reeses Ice Cream Cake

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Did you know there were two ways to make Reeses Ice Cream Cake? Well, there are! Check out my new blog post to learn how you can use a cake mix to make this delicious treat. Who doesn’t love Reese’s? With peanut butter and chocolate, you can’t go wrong. And if that’s not enough for you, how about some ice cream? Yes, a Reese’s Ice Cream Cake will do the trick. Whether it’s a party or just a night at home by yourself, you can’t go wrong with this delicious treat.

WHY THIS RECIPE WORKS

Whatever candy you use, you really can’t go wrong. Consider all the combinations you could use! Snickers bars with caramel sauce. There are countless alternatives when using Three Musketeers and marshmallow topping.

I enjoy using pre-made ice cream sandwiches to make homemade ice cream cakes because they can be frozen in about 15 minutes. It can’t be beat to have a delicious homemade ice cream cake in a matter of minutes, can it?

On a steamy summer day, a large slice of this Reese’s ice cream cake is undoubtedly a fantastic way to cool off!

INGREDIENTS NEEDED

This simple ice cream cake recipe is perfect for summer celebrations since it layers ice cream sandwiches, hot fudge, Cool Whip, and peanut butter cups. Using your favorite candy allows you to easily alter the flavor of the ice cream cake.

  • Ice Cream Sandwiches – Most boxes come in 6 or 12 count boxes. If you want the ice cream sandwiches to completely fit the 8×8 pan, you will need 14 ice cream sandwiches.
  • Hot Fudge – You will need one 12 ounce jar of hot fudge.
  • Cool Whip – Make sure to thaw the whipped topping in the fridge ahead of time.  You can also use 3 cups of this homemade whipped cream instead.
  • Peanut Butter Cups – Feel free to use regular Reese’s peanut butter cups or the unwrapped minis. Either one works as long as you have 2 cups of chopped candy.
  • Mini Reese’s Pieces – The smaller ones work best for the decorations on top because of their small size. But the regular ones work just as well if you can’t find the small ones.
  • Chocolate Syrup – Drizzled on top for garnish.

HOW TO MAKE ICE CREAM CAKE

Less than 10 minutes are needed to complete this ice cream cake recipe. The most challenging aspect of this Reese’s ice cream cake is that you have to wait for it to completely freeze before eating.

  1. In an 8×8 baking dish, arrange 5 complete ice cream sandwiches on the bottom. To fill in the gaps, cut additional ones.
  2. Cover the ice cream sandwiches in the pan with the top half of the hot fudge jar.
  3. Sprinkle chopped candy bars on top after spreading half of the thawed Cool Whip on top.
  4. With the remaining ingredients, repeat the layering.
  5. So that everything may freeze back together, cover and set in the freezer for a few hours.
  6. Sprinkle mini Reese’s pieces on top of the cake before serving and drizzle with chocolate syrup.

STORAGE RECOMMENDATIONS

The ice cream cake should always be kept in the freezer in a container that is well sealed. When you are prepared to serve, remove and chop the pieces. If properly covered, it ought to last one to two months.

TIPS AND TRICKS

  • Before serving, take off the wrappers from the ice cream sandwiches. When you’re ready to layer everything together, put them on a pan and put them in the freezer.
  • Using a knife, split two ice cream sandwiches in half. Two more are divided in half horizontally. As you layer things together, this will provide you with the missing pieces.
  • The hot fudge should not be heated. Spread it thinly over the layers. The ice cream won’t melt as a result of this.
  • Before adding the remaining toppings, gently press the second layer of sandwiches into place.
  • For a fun variation, use flavored ice cream sandwiches.
  • By adding crushed Oreo crumbs to the layers, you may change up the toppings.

No-Churn Reese’s Peanut Butter Cup Ice Cream Cake

You don’t need an ice cream maker to prepare Reese’s Ice Cream Cake, which is homemade. This amazing frozen dessert contains just seven basic components. One of the best no-churn ice cream cake recipes ever is made with peanut butter cup ice cream, peanut butter ripples, chocolate ganache, and fresh whipped cream.

a piece of Peanut Butter Cup Ice Cream Cake on a turquoise plate

Reese’s Ice Cream Cake Dairy Queen Copycat

It was my husband’s birthday a few years back. I don’t remember why, but it was an especially dreadful week and I didn’t even make him a special birthday meal (we did go out for barbecue – I’m not that bad!). I didn’t bake him a birthday cake, so you can bet on that. Or even ice cream with birthday cake.

In the end, I bought a Reese’s Peanut Butter Cup Blizzard Ice Cream Cake from Dairy Queen. It was delicious, but as if that weren’t awful enough, they spelled his name incorrectly. Bill is his name; that’s a challenge, right?

There’s more, hold on! While she was inside the store, my mother, who I had asked to pick up the cake, gave the man his name. Not even that the cell phone connection was poor. Additionally, he mispelled the name.

What we have is this.

I had to make up for it, of course. This Reese’s Peanut Butter Ice Cream Cake fills that need. A much better-looking and tastier version of what I purchased. And I created this one from scratch myself! No, ice cream cartons are not used in its preparation. However, making ice cream and boiling custard in a machine is not required.

The first step is NO-CHURN ICE CREAM!

outside of an ice cream cake covered with whipped cream and decorated with Reese's peanut butter cups

Why this recipe works

It’s homemade

Many recipes for Reeses Ice Cream Cake instruct you to start with a carton of ice cream, allow it to soften, then mix in other ingredients and re-freeze it. Ice cream that has been thawed and then re-frozen, in my opinion, lacks the proper texture. I admit that I am a bit of an ice cream snob. Some of the richness and airiness that make ice cream so ideal is lost.

But…

You don’t need an ice cream maker

That’s correct, no fiddling with tempering eggs to create a custard base, nor do you need any sophisticated equipment or equipments.

Have you created ice cream without churning? Heavy cream and sweetened condensed milk are the only two components needed to make it; however, there are countless flavor combinations that can be made. Everything from mint chocolate chip to pumpkin ice cream has been created by myself. But if you look at my most straightforward flavor, vanilla cheesecake ice cream, I’ll teach you exactly how to prepare it.

But really, it’s so simple that you don’t even need to know those specifics. Basically, the condensed milk is folded into whipped cream before being frozen.

It’s loaded with chocolate and peanut butter

However, in this instance, the sweetened condensed milk is combined with peanut butter to give the entire ice cream a peanut butter flavor. Then more is added, creating ripples, and let’s not forget all the Reese’s, which completely transform the surface into a peanut buttery mess!

And don’t forget the straightforward chocolate ganache drizzled on top!

pieces of reeses ice cream cake with a layer of peanut butter cup-filled ice cream, a layer of chocolate ganache. and covered in whipped cream

Ingredients

Can you believe that amazing slice only needs seven ingredients and is entirely homemade? Although some of these serve many purposes in the various cake components, there are really only a few more things you need to add to your shopping list.

  • Heavy cream: A total of around 2 pints will be required. One pint is used to produce the no-churn ice cream, some is used to make the chocolate ganache, and the majority is used to make the whipped cream that will be used to top the cake.
  • Sweetened condensed milk: One can will do.
  • Vanilla extract: In particular, if you need to make sure it is gluten free, I usually advise getting the premium stuff for the best flavor. While the remainder goes into the whipped cream, some is used for the cake.
  • Creamy peanut butter: You could use chunky, I suppose, but I believe creamy works best. The remaining peanut butter is swirled in to create a gorgeous ripple of peanut butter, while some is used to flavor the ice cream.
  • Reese’s Peanut Butter Cups: For the cake, you’ll need about 20 of the smallest size, coarsely chopped. Then you can embellish it with more.
  • Semisweet chocolate chips: The ganache layer will be created by combining these with some of the heavy cream.
  • Powdered sugar: To make the frosting for your cake, whisk this with some of the cream and a dash of vanilla.
the inside of a reeses peanut butter ice cream cake with a couple of slices missing

How to Make a Reese’s Peanut Butter Ice Cream Cake

The complete instructions are in the recipe card, but here is a brief summary to highlight how straightforward everything is. Don’t forget to read my advice!

Preparations

Plastic wrap should be used to line the bottom and sides of a 9-inch springform pan. Put a bowl made of glass or metal in the freezer.

Make the ice cream mixture

Use a stand mixer or the whisk attachment on a hand mixer to beat the heavy cream to soft peaks in a single bowl. The sweetened condensed milk, vanilla, and peanut butter should all be thoroughly blended in a separate bowl. After incorporating dollops of peanut butter and the chopped Reese’s, incorporate the sweetened condensed milk mixture into the whipped cream. It should be distributed into the pan and frozen.

Make the chocolate ganache

In a bowl suitable for the microwave, combine the heavy cream and chocolate chips. Microwave on high for one minute (or heat the cream in a small saucepan and pour over the chips). After smoothing, allow to cool to room temperature. Put it back in the freezer after spreading it over the cake’s top.

Make the whipped cream

Create firm peaks by whipping heavy cream, sugar, and vanilla extract. Remove the cake from its mold and the plastic wrap. Then, if desired, pipe on any designs and top with additional peanut butter cups to decorate the frozen cake. Continue to freeze for a few more hours.

Slice and enjoy!

If necessary, you can make slicing simpler by running your knife under hot water. Freeze whatever leftovers you have. If it lasts that long, it will keep for a week or two if it is tightly wrapped!

slice of reeses peanut butter ice cream cake on a plate with the rest of the cake behind it

Tips for Success

It really doesn’t get easier, but a few simple tricks will ensure perfection.

Use the right pan

For this number of components, I’ve found that a 9-inch springform pan provides the ideal size ice cream cake. If you want it to be taller or thinner, you might select a diameter that is less or greater. It is simpler to remove the cake from the mold and set it on a serving dish if the edges and bottom are lined.

Chill your bowl

Before whipping cream, I like to place a glass or metal bowl in the freezer for a little while. It will be simpler to produce those peaks if you do so and make sure the heavy cream is extremely cold.

Fold gently

When folding the cream and sweetened condensed milk or adding in the peanut butter swirls and Reese’s, be sure to fold gently so you don’t deflate the cream. You will have the creamiest, dreamiest product as a result.

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