Description
This Reese’s Peanut Butter Cup Ice Cream Cake is the ultimate no-bake freezer dessert. A crunchy Oreo crust, layers of vanilla ice cream, warm fudge, and chopped peanut butter cups make it a crowd-pleaser for birthdays or summer parties.
Ingredients
1 package Oreo cookies
6 tablespoons butter, melted
2 containers vanilla ice cream (1 pint + 1 quart)
11 oz jar hot fudge topping
14.8 oz Reese’s mini peanut butter cups, chopped
Instructions
1. Crush Oreos in a food processor and mix with melted butter.
2. Press mixture into a 10-inch springform pan and chill.
3. Soften 1 container of ice cream and spread over crust; freeze 1 hour.
4. Warm fudge and drizzle over ice cream. Add half the chopped Reese’s. Freeze 1 hour.
5. Soften second container of ice cream and spread over top. Freeze until solid.
6. Unmold cake using hot knife, then smooth edges with warm spatula.
7. Drizzle remaining fudge and top with rest of chopped Reese’s. Freeze until serving.
Notes
Use a hot knife to get clean slices.
Swap flavors: try chocolate or peanut butter ice cream for variety.
Keep tightly wrapped in freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 636
- Sugar: 57g
- Sodium: 466mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 5.1g
- Trans Fat: 0.2g
- Carbohydrates: 80g
- Fiber: 3.1g
- Protein: 9g
- Cholesterol: 47mg