Homemade Reese's Peanut Butter Ice Cream Cake

Picture of Homemade Reese's Peanut Butter Ice Cream Cake
Who doesn't love peanut butter and chocolate together, especially when it’s Reese's Peanut Butter Cups? No one! That being said, I decided that I was going to make a Reese's ice cream cake. I have been experimenting with ice cream cakes a lot lately, and decided to give the idea in my head a whirl. During the summer, I picked up the magazine Mixing Bowl, and it had the Ultimate Ice Cream Cake on the front cover. I tried an ice cream cake similar to the magazine's recipe, and it tasted wonderful; however I felt like I could make a few adjustments according to my taste buds.  So here it is…

- 1 package of Peanut Butter Oreos (15.25 oz)
- 1/3 cup of butter, melted (approx. a little more than 5 tablespoons of butter)
- about 1 1/2 jars of Smucker's Hot Fudge (11.75 oz)
- (1) 16 oz. tub of fat-free cool whip
- (1) 18 oz. jar of Peanut Butter
- 1 gallon of Vanilla Ice Cream (I used the 1/2 the fat Creamy Vanilla by Breyer's)
- (1) 8 oz. bag of Mini Reese's Peanut Butter Cups cut in half
- 4 snack size Reese's

1) Let the ice cream and cool whip thaw at room temperature for about 20 minutes or while you prepare the crust
2) Preheat the oven to 350 degrees
3) In a food processor, crush up the Peanut Butter Oreos
4) In a medium bowl, combine crushed oreos and 1/3 of melted butter (still warm)
5) Press the oreo and butter mixture into a 9" springform pan (about 2 inches up the sides of the pan) and bake for about 7 minutes
*You can opt to not bake the crust and just set it aside- skip to step 7. I just prefer to tone down the butter taste*
6) Once your crust is out of the oven, let it cool
7) In a small saucepan, heat 2/3 cup of hot fudge until its smooth. Then spread the fudge evenly on the bottom of your crust mixture in the springform pan; set aside
8) In a small bowl, place 3/4 of the jar of peanut butter. Microwave for about 1 minute or until it becomes liquidy
9) In a large bowl, combine half the container of cool whip with the melted peanut butter. Stir in vanilla ice cream
10) Place half the ice cream mixture over your fudge and crust. Evenly, sprinkle cut halves of mini Reese's over the ice cream in the pan. Place remaining ice cream on top of cut up Reese's. Place springform pan in freezer for at least 6 hours or overnight
11) Carefully, release cake and place on cake plate. Spread a layer of room temperature hot fudge over ice cream

To decorate: Microwave the rest of the peanut butter in the jar and mix it with about a cup of cool whip to achieve a peanut butter mousse consistency. Cut snack size Reeses in half, so you have 8 pieces and place on cake.
gammerguy2 months ago

*Comment being posted cannot be put into words please try again.

*trying again* OH MY GOSH THIS IS AMAZINGLY SPECTACULAR! Neil must have done something really awesome in a previous life.
sharlzz (author)  General Zod1 year ago
Haha! Sorry for the late response. It's a rich and delicious ice cream cake :) I loveeeee peanut butter so it's perfect! Def. a fun cake to make!!
I have never had peanut butter oreos! There sure are a lot of different types of oreos :) Your cake looks absolutely delicious!
sharlzz (author)  Penolopy Bulnick2 years ago
Thanks Penolopy! The PB oreos are absolutely delicious. You must try them sometime :):)