Reese’s Peanut Butter Ice Cream Cake Recipe

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From the silky smooth peanut butter ice cream to the rich, decadent chocolate cake layers, every bite of this Reese’s Peanut Butter Ice Cream Cake is a little slice of heaven that promises to melt in your mouth and leave you craving more. I’ve had my fair share of dessert experiments, but I must confess, making this ice cream cake was nothing short of a joyful journey—a love letter to the iconic Reese’s Peanut Butter Cups that have always been my sneaky snack of choice.

How to make Reese’s Peanut Butter Ice Cream Cake

Reese’s Peanut Butter Ice Cream Cake is a delicious dessert that combines layers of peanut butter ice cream with other ingredients to create a rich and indulgent treat. Typically, it consists of a crust made from crushed cookies or cake, a layer of creamy peanut butter ice cream, and sometimes layers of chocolate ice cream or fudge.

Ingredients:

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk (any type works)
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

For the Peanut Butter Ice Cream:

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract

For the Topping and Filling:

• 1 cup chopped Reese’s Peanut Butter Cups
• Hot fudge sauce, for drizzling
• Peanut butter sauce, for drizzling
• Extra Reese’s Peanut Butter Cups, whole or halved, for decoration

Instructions:

Preparing the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, vegetable oil, egg, and vanilla to the flour mixture and mix together until well combined.
4. Carefully stir in boiling water (the batter will be thin). Pour batter into the prepared cake pan.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Making the Peanut Butter Ice Cream:

1. In a large bowl, whip the heavy cream until stiff peaks form.
2. In another bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla until smooth.
3. Gently fold the whipped cream into the peanut butter mixture until well blended.
4. Fold in the chopped Reese’s Peanut Butter Cups, reserving some for topping.

Assembling the Ice Cream Cake:

1. Slice the cooled chocolate cake horizontally to create two layers.
2. Place one cake layer at the bottom of an 8-inch springform pan.
3. Spread half of the peanut butter ice cream over the cake layer in the pan, smoothing with a spatula.
4. Add the second cake layer on top of the ice cream.
5. Spread the remaining ice cream over the top, smoothing it out.
6. Freeze the cake for at least 6 hours, or overnight, until firm.

Finishing Touches:

1. Before serving, drizzle hot fudge and peanut butter sauce over the top of the cake.
2. Decorate with the reserved chopped Reese’s Peanut Butter Cups and extra whole or halved Reese’s around the edge for a fancy touch.
3. Allow the cake to sit at room temperature for about 10 minutes to soften slightly for easier slicing.

Tips for Perfection:

• Ensure the cake layers are completely cooled before assembling to prevent the ice cream from melting.
• For a smoother ice cream layer, let the ice cream mixture sit at room temperature for a few minutes to soften before spreading.
• Use a hot knife to cut the cake into clean slices.
• Customize the toppings with your favorite Reese’s products for an extra indulgent creation.

What to serve with

Serving Reese’s Peanut Butter Ice Cream Cake as a grand finale to a meal or as a part of a celebratory spread requires thoughtful consideration of complementary items that enhance its richness without overshadowing its flavors.

1. Beverages:

Coffee:

• Espresso or Americano: The robust flavors of espresso or Americano pair exceptionally well with the cake’s sweet richness, cutting through the sweetness while complementing the chocolate.
• Iced Coffee: For a refreshing twist, serve with iced coffee. The cold beverage alongside the frozen cake makes for a delightful combination, especially on warmer days.

Tea:

• Black Tea: A strong black tea, like Earl Grey or English Breakfast, can balance the sweetness of the cake with its astringent qualities.
• Herbal Tea: For a caffeine-free option, consider peppermint or chamomile tea. The lightness of herbal teas can cleanse the palate between bites of the decadent cake.

Milk:

• Cold Milk: A classic pairing, cold milk and chocolate cake are a match made in heaven. The milk’s creaminess perfectly complements the peanut butter and chocolate flavors.

Alcoholic Beverages:

• Dessert Wines: A sweet dessert wine, such as a Port or Moscato, can complement the flavors of the cake without overwhelming them.
• Stout Beer: A rich stout or porter with chocolate or coffee notes can also pair beautifully, echoing the cake’s deep flavors.

2. Light Sides:

• Fresh Berries: A bowl of mixed fresh berries, such as strawberries, raspberries, or blueberries, offers a tart contrast to the sweet cake and refreshes the palate.
• Whipped Cream: A lightly sweetened whipped cream on the side can add a light, airy texture and a hint of creaminess to each bite.

3. Small Bites:

• Nut Mixes: A bowl of salty mixed nuts can be a great side to nibble on, providing a textural contrast and a salty counterpoint to the cake’s sweetness.
• Chocolate or Peanut Butter Inspired Candies: Smaller candies that explore the peanut butter and chocolate theme in different textures and flavor profiles can be fun for guests to sample alongside the Reese’s Peanut Butter Ice Cream Cake.

4. After Dessert:

• Digestif: Serving a digestif, such as a small glass of Amaro, Sambuca, or Baileys Irish Cream, can be a soothing finale to the meal, especially after the indulgence of the Reese’s Peanut Butter Ice Cream Cake.

Ingredients Substitutes

Reese’s Peanut Butter Ice Cream Cake combines the iconic flavors of Reese’s peanut butter cups with the cool indulgence of ice cream. If you’re looking to make this dessert but require substitutes for certain ingredients due to allergies, dietary preferences, or availability, here are detailed alternatives for some of the key components:

Ice Cream:

Original Ingredient: Vanilla or Peanut Butter Ice Cream.

Substitutes:

• Dairy-Free Ice Cream: If you’re avoiding dairy, use a dairy-free ice cream made from almond, soy, coconut, or oat milk.
• Frozen Yogurt: For a lighter alternative, frozen yogurt can replace ice cream.
• Sorbet: For a dairy and fat-free option, a sorbet, particularly a chocolate or fruit-flavored one, can be used. It’ll alter the texture and taste profile but can be a refreshing substitute.

Peanut Butter:

Original Ingredient: Smooth or Crunchy Peanut Butter.

Substitutes:

• Almond Butter or Cashew Butter are excellent alternatives for peanut allergy sufferers. They maintain a similar texture but have a different nutty flavor.
• Sunflower Seed Butter: A nut-free and allergy-friendly option.
• Tahini: Sesame seed paste, or tahini, can be used, but it has a more savory flavor profile. Consider adding a bit of sweetener to it.

Reese’s Peanut Butter Cups:

Original Ingredient: Reese’s Cups or Pieces.

Substitutes:

• Other Chocolate Candies: If allergies aren’t an issue, choose another brand of chocolate candy that may be more accessible.
• Allergy-Friendly Chocolate Candies: Brands like Enjoy Life offer peanut-free chocolate treats that can mimic the crunch and chew found in Reese’s products.
• DIY Peanut-Free Chocolate “Cups”: Make your own using allergy-friendly chocolate and nut butter alternatives, then chop them into pieces.

Brownie or Cookie Base:

Original Ingredient: Chocolate Brownies or Cookies.

Substitutes:

• Gluten-Free Brownies or Cookies: For those avoiding gluten, there are many gluten-free mixes and ready-made options available in stores.
• Graham Cracker Crust: A simple alternative that suits various dietary needs, with gluten-free options available.
• Oats Base: Mix processed oats with melted butter and sugar to form a crust for an utterly flourless base.

Whipped Cream:

Original Ingredient: Heavy Whipping Cream.

Substitutes:

• Dairy-Free Whipping Creams: Soy, rice, and almond-based whipping creams are available for those avoiding dairy.

Chocolate Sauce or Syrup:

Original Ingredient: Chocolate Sauce.

Substitutes:

• Homemade Chocolate Sauce: You can control the ingredients by making your own with cocoa powder, a sweetener like maple syrup or agave, and a bit of non-dairy milk.

Sweeteners:

Original Ingredient: Sugar.

Substitutes:

• Honey or Maple Syrup: These natural sweeteners can replace sugar in some parts of the recipe. However, because they are liquid, adjustments might be necessary.
• Sugar-Free Sweeteners: Consider erythritol or stevia if you need to avoid sugar. Pay attention to conversion rates, as these sweeteners often have different sweetness levels than sugar.

Final Thoughts

This Reese’s Peanut Butter Ice Cream Cake seamlessly marries the comforting flavors of chocolate and peanut butter in a dessert that’s as delightful to make as it is to devour. Perfect for celebrations or as a decadent treat, it will satisfy all your dessert cravings.

More Peanut Butter Recipes:

• Homemade Blue Bell Chocolate Peanut Butter Overload
• Justin’s Dark Chocolate Peanut Butter Cups
• Skinny Dipped Dark Chocolate Peanut Butter Cups Recipe