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