Indulge in the ultimate dessert experience with this Reese’s Ice Cream Sundae Cake! This crowd-pleasing treat features layers of rich peanut butter, creamy vanilla ice cream, and a decadent chocolate cookie crust. Topped with hot fudge, peanut butter sauce, whipped cream, and a sprinkle of Reese’s Pieces, it’s the perfect dessert for birthdays, summer parties, or whenever you crave a sweet indulgence.
Trust me, this dessert will have everyone asking for seconds (or thirds)! It’s surprisingly easy to assemble, and the best part? You don’t even need to turn on the oven! Keep reading for all the details, tips, and tricks to make this show-stopping dessert.
Why You’ll Love This Reese’s Ice Cream Sundae Cake
No-Bake Bliss: Forget about preheating the oven! This cake is completely no-bake and easy to assemble.
Perfect Balance of Flavors: Chocolate, peanut butter, and vanilla ice cream come together in perfect harmony.
Great for Any Occasion: Whether it’s a birthday, holiday, or just because, this cake is always a hit.
Customizable: Want to switch up the flavors? Use your favorite ice cream or mix in different candy pieces.
What Does It Taste Like?
Imagine biting into a slice of creamy vanilla ice cream layered with Reese’s Minis, smooth peanut butter filling, and a crunchy chocolate cookie crust. Every bite is a perfect combination of rich, nutty, and chocolatey goodness. The hot fudge and peanut butter drizzle on top take it over the edge, while the whipped cream adds a light, airy finish.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers work great)
- 1/2 cup unsalted butter, melted
Peanut Butter Layer:
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
Ice Cream Layer:
- 1.5 quarts vanilla ice cream, softened
- 1 cup Reese’s Miniatures, chopped
Toppings:
- 1/2 cup hot fudge sauce
- 1/2 cup peanut butter sauce
- 1 cup whipped cream (store-bought or homemade)
- 1/2 cup Reese’s Pieces or chopped Reese’s Miniatures
Tools You’ll Need
- 9-inch springform pan (or a deep cake pan)
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Offset spatula (optional, for smoothing layers)
Step-by-Step Instructions
Prepare the Crust
Lightly grease a 9-inch springform pan or line it with parchment paper for easy removal. In a medium bowl, combine the chocolate cookie crumbs with the melted butter. Mix until evenly coated and crumbly. Press the mixture firmly into the bottom of the pan to form the crust. Use the back of a spoon or a flat measuring cup to smooth it out. Place the crust in the refrigerator for 15 minutes to set.
Make the Peanut Butter Layer
In a mixing bowl, beat together the creamy peanut butter, powdered sugar, and heavy cream until smooth and fluffy. Spread the peanut butter mixture evenly over the chilled crust using a spatula. Return the pan to the freezer for another 15 minutes to firm up.
Prepare the Ice Cream Layer
In a large bowl, fold the chopped Reese’s Miniatures into the softened vanilla ice cream. Spread the ice cream mixture evenly over the peanut butter layer, smoothing the top with a spatula. Cover the pan with plastic wrap and freeze the cake for at least 4-6 hours, or until completely firm.
Add the Toppings
Just before serving, drizzle the hot fudge sauce and peanut butter sauce over the top of the cake. Add dollops of whipped cream around the edges or in the center for a decorative touch. Sprinkle Reese’s Pieces or additional chopped Reese’s Miniatures over the top for extra crunch and color.
Serve
Allow the cake to sit at room temperature for 5-10 minutes to soften slightly. Run a knife under warm water, wipe it dry, and slice the cake into even pieces. Serve immediately and watch it disappear!
Tips for Making Reese’s Ice Cream Sundae Cake
Softening Ice Cream: Let your ice cream sit at room temperature for about 10 minutes to make it easier to spread. Don’t let it melt completely, or it will refreeze with an icy texture.
Even Layers: Use an offset spatula or the back of a spoon to smooth each layer evenly.
Chill Between Layers: Don’t rush! Freezing the cake between layers helps keep it neat and ensures the layers don’t blend together.
Easy Removal: Use a springform pan for effortless removal, or line your pan with parchment paper.
Storage Instructions
Freezer: Store leftover cake in the freezer, covered tightly with plastic wrap or aluminum foil, for up to 2 weeks.
Serving Tip: To keep slices looking clean, wipe your knife with a warm, damp towel between each cut.
What to Serve with Reese’s Ice Cream Cake
This cake is decadent on its own, but you can pair it with:
Coffee or Espresso: The bitterness balances out the sweetness.
Fresh Berries: Strawberries or raspberries add a refreshing tartness.
Extra Drizzle: Serve with extra fudge or peanut butter sauce on the side for dipping!
Frequently Asked Questions
Can I Make This Cake Ahead of Time?
Absolutely! This cake is the perfect make-ahead dessert. Assemble it the day before and add the toppings just before serving.
Can I Use a Different Ice Cream Flavor?
Yes! Chocolate or peanut butter ice cream would work beautifully, or you can try a caramel swirl for an extra indulgent twist.
How Do I Make Peanut Butter Sauce?
To make your own peanut butter sauce, mix 1/2 cup of peanut butter with 1/4 cup of heavy cream and 2 tablespoons of powdered sugar. Heat gently in the microwave and stir until smooth.
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Fat: 32g
- Carbohydrates: 40g
- Protein: 9g
Let’s Wrap It Up
This Reese’s Ice Cream Sundae Cake is the ultimate dessert for anyone who loves peanut butter and chocolate. Its creamy, crunchy, and gooey layers make it a guaranteed hit at any gathering. Plus, it’s easy to customize and even easier to assemble.
If you make this recipe, I’d love to see your creations! Share your photos on Pinterest or Instagram and let me know how it turned out in the comments below.
Looking for more indulgent desserts? Check out these recipes next:
Gooey Chocolate Caramel Turtle Cake Roll
Cotton Candy Swiss Roll: Light, Fluffy, and Sweet
Print
Reese’s Ice Cream Sundae Cake
Description
Indulge in this no-bake Reese’s Ice Cream Sundae Cake! Featuring a crunchy chocolate cookie crust, a creamy peanut butter layer, and soft vanilla ice cream mixed with Reese’s Miniatures, this decadent dessert is topped with hot fudge, peanut butter sauce, whipped cream, and Reese’s Pieces. It’s the ultimate treat for any occasion!
Ingredients
For the crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the peanut butter layer:
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
For the ice cream layer:
- 1.5 quarts vanilla ice cream, softened
- 1 cup Reese’s Miniatures, chopped
For the toppings:
- 1/2 cup hot fudge sauce
- 1/2 cup peanut butter sauce
- 1 cup whipped cream
- 1/2 cup Reese’s Pieces or chopped Reese’s Miniatures
Instructions
- Prepare the Crust:
- Grease a 9-inch springform pan or line it with parchment paper.
- Combine chocolate cookie crumbs with melted butter. Mix until crumbly.
- Press into the bottom of the pan and refrigerate for 15 minutes to set.
- Make the Peanut Butter Layer:
- Beat together peanut butter, powdered sugar, and heavy cream until smooth.
- Spread over the chilled crust and freeze for 15 minutes.
- Prepare the Ice Cream Layer:
- Fold chopped Reese’s Miniatures into softened vanilla ice cream.
- Spread over the peanut butter layer and smooth the top.
- Cover and freeze for 4-6 hours or until firm.
- Add the Toppings:
- Drizzle hot fudge and peanut butter sauce over the top of the cake.
- Add dollops of whipped cream and sprinkle with Reese’s Pieces or chopped Reese’s Miniatures.
- Serve:
- Let the cake sit at room temperature for 5-10 minutes before slicing.
- Serve and enjoy!
Notes
- Allow your ice cream to soften for about 10 minutes before folding in Reese’s Miniatures for easier spreading.
- To cleanly slice the cake, run your knife under warm water between cuts.
- Store leftovers tightly wrapped in the freezer for up to 2 weeks.