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Reese's Peanut Butter Ice Cream Cake Recipe

Reese’s Peanut Butter Ice Cream Cake Recipe

Indulge in the delightful fusion of chocolate, peanut butter, and creamy ice creams with this Reese’s Peanut Butter Ice Creams Cake. Layers of chocolate cake sandwich velvety peanut butter ice cream, topped with a decadent chocolate ganache and garnished with Reese’s Peanut Butter Cups. This impressive dessert is perfect for any celebration or gathering, offering a symphony of flavors that will tantalize your taste buds.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Servings 1 People
Calories 841 kcal

Ingredients
  

For the Chocolate Cake Layers:

  • 2 cups  all-purpose flour
  • 1¾ cups cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½  teaspoons baking soda
  • 1 teaspoon salt
  • 2  large eggs, at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Peanut Butter Ice Creams Layer:

  • 4 cups peanut butter ice cream, softened

For the Chocolate Ganache:

  • 1 cup For the Chocolate Ganache:
  • 1/2 cup heavy cream

For Assembly:

  • 1 cup chopped Reese’s Peanut Butter Cups

Optional:

  • Additional Reese’s Peanut Butter Cups, for decoration

Instructions
 

  • Prepare the Crust:
    In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until the crumbs are well-coated.
    Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Freeze for about 15 minutes to set.
  • First Ice Cream Layer:
    Spread the softened chocolate ice cream over the chilled crust, smoothing it out evenly with a spatula. Freeze for about 30 minutes or until firm.
  • Peanut Butter Layer:
    In a mixing bowl, combine the creamy peanut butter and powdered sugar until smooth.
    Spread the peanut butter mixture over the firm chocolate ice cream layer. Freeze for another 15 minutes.
  • Second Ice Cream Layer:
    Spread the softened peanut butter ice cream over the peanut butter layer, smoothing it out evenly with a spatula. Freeze for at least 1 hour or until very firm.
  • Prepare the Whipped Cream Topping:
    In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
    Spread the whipped cream evenly over the firm peanut butter ice cream layer
  • Garnish:
    Sprinkle the chopped mini Reese’s Peanut Butter Cups over the whipped cream.
    Drizzle the warmed hot fudge sauce over the top.
  • Freeze:
    Freeze the entire cake for at least 2 hours, or until completely firm and set.
  • Serve:
    Before serving, let the cake sit at room temperature for a few minutes to make it easier to cut. Run a knife around the edge of the cake to loosen it from the springform pan, then remove the sides.
    Cut into slices and enjoy your Reese’s Peanut Butter Ice Cream Cake!

Notes

With its layers of moist chocolate cake, creamy peanut butter ice creams, and rich chocolate ganache, this Reese’s Peanut Butter Ice Creams Cake is a sensational dessert that will impress your guests and satisfy your sweet cravings.