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Overhed of reeses peanut butter cup ice cream cake with text "reese's peaut butter cup ice cream cake"
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Reese's Peanut Butter Cup Ice Cream Cake

This Reese's Peanut Butter Cup Ice Cream Cake has a peanut butter cookie bottom, topped with hot fudge, slathered with Reese's Peanut Butter Cup Ice Cream, topped with MORE hot fudge and sprinkled with mini Reeses cups!
Prep Time5 minutes
Cook Time20 minutes
Additional Time1 day
Total Time1 day 25 minutes
Cuisine: American
Keyword: Reese's Peanut Butter Cup Ice Cream Cake
Servings: 1 cake
Calories: 8109kcal
Author: an affair from the heart

Ingredients

  • 1 package of ready to mix peanut butter cookie mix
  • I used Betty Crocker
  • Or you can use your own recipe
  • 1 jar of hot fudge ice cream topping
  • 1.5 quart container of Reese's Peanut Butter Cup Ice cream
  • 1 package of Reese's Peanut Butter Cup Minis

Instructions

  • Line the bottom of a spring form pan with parchment paper,
  • Mix cookie dough according to package instructions.
  • Press into the bottom of the pan, bake according to package directions.
  • Top with half of the hot fudge (warm in the microwave)
  • Scoop softened ice cream over the top.
  • Drizzle with remaining hot fudge and top with peanut butter cups.
  • Freeze for 24 hours.
  • Remove from pan and let sit for 15 minutes before cutting.

Nutrition

Serving: 1g | Calories: 8109kcal | Carbohydrates: 888g | Protein: 160g | Fat: 474g | Saturated Fat: 175g | Polyunsaturated Fat: 271g | Cholesterol: 211mg | Sodium: 5437mg | Fiber: 54g | Sugar: 757g