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Reese's Peanut Butter Brownie Ice Cream Cake

Believe it or not this Reese's peanut butter brownie ice cream cake tastes like a huge frozen Reese’s Peanut Butter Cup.

Course Dessert
Cuisine American
Keyword ice cream cake, reese's peanut butter brownie
Prep Time 15 minutes
Cook Time 55 minutes
Freeze 2 hours
Total Time 3 hours 10 minutes
Servings 16 slices
Calories 708kcal
Author Lauren

Ingredients

  • 18.3 oz brownie mix family-sized box
  • 1/2 cup smooth peanut butter
  • 1/2 gallon vanilla ice cream
  • 1 1/4 cups smooth peanut butter
  • 12 oz mini Reese's peanut butter cups 1 package, wrappings removed
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • cocoa for garnish

Instructions

  •  Make brownie batter according to packaged directions. Pour into greased 10 inch spring form pan. Melt peanut butter in microwave for 30 seconds or so. Drop by the spoonful onto brownie batter. Using a butter knife, swirl peanut butter into brownie batter. Bake at 325 degrees for 45-55 minutes. Let cool completely.
  • Scoop vanilla ice cream into large bowl and break apart as best as possible. Microwave ice cream for 30 second intervals, stirring until ice cream is easier to stir and is smooth. Microwave peanut butter for 30 seconds to melt slightly. Stir peanut butter into ice cream until incorporated. Pour over top  of cooled brownie and smooth the top. It should be filled completely to the top of the pan. Cover with plastic wrap and freeze until solid, at least 2 hours.
  • Whip cream with sugar and vanilla until firm peaks form. Chop up mini Reese's peanut butter cups into smaller pieces being sure to reserve 5 whole peanut butter cups for the top. Remove ice cream cake from freezer. Run a long skinny knife along edges of cake to loosen and then unlatch and remove sides of springform pan. Frost cake with whipped cream, reserving 1/2 cup. Press chopped Reese's into the sides of the cake. Pipe 5 rosettes onto top of cake with reserved whipped cream. Sprinkle cocoa over top the entire cake. Place 5 whole mini Reese's into rosettes. Store in freezer until ready to serve.
  • To serve, remove cake from freezer 5-10 minutes before serving. Dip your large knife into a cup of very hot water to help cut through the cake easier. The first piece will be tough to remove, but after that, it should get much easier.

Nutrition

Calories: 708kcal | Carbohydrates: 79g | Protein: 15g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 423mg | Potassium: 508mg | Fiber: 3g | Sugar: 57g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg