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Reese Cup Ice Cream Cake on rustic table

Reese Cup Ice Cream Cake: The Ultimate Indulgent Treat for Peanut Butter Lovers

Reese Cup Ice Cream Cake is a rich, no-bake frozen dessert layered with a chocolate cookie crust, creamy vanilla ice cream, peanut butter, and chopped mini Reese's Cups, finished with fudge sauce and whipped topping.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Nutrition

Ingredients
  

2 cups chocolate sandwich cookie crumbs1/2 cup melted butter1.5 quarts vanilla ice cream (softened)1 cup creamy peanut butter2 cups mini Reese's Cups, chopped1/2 cup hot fudge sauceWhipped topping (optional)

Method
 

  1. Combine the cookie crumbs with melted butter. Press firmly into the bottom of a springform pan. Freeze for 30 minutes.
    Spread half of the softened vanilla ice cream over the crust. Freeze again for 1 hour.
    In a bowl, mix peanut butter with a few spoonfuls of whipped topping (optional) to make it spreadable. Layer over the ice cream.
    Spread remaining ice cream over the peanut butter layer.
    Sprinkle chopped Reese's Cups evenly over the top and drizzle with hot fudge sauce.
    Freeze the cake for at least 4 hours or overnight.
    Before serving, let the cake sit at room temperature for 10–15 minutes. Slice and serve with whipped topping, if desired.

Nutrition

Calories: 540kcalCarbohydrates: 58gProtein: 7gFat: 32gSaturated Fat: 17gCholesterol: 55mgSodium: 260mgFiber: 2gSugar: 38g

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