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
Scale
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.