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Reese's Brownie Ice Cream Cake



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Rate this recipe 4.3/5 (18 Votes)
Reese's Brownie Ice Cream Cake 1 Picture


  • (Brownie adapted from Alice Medrich. Recipe will need to be doubled and baked in a 16-3/4 by 12 inch jelly-roll pan)
  • 8 tablespoons unsalted butter
  • 4 oz unsweetened chocolate
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 gallon vanilla ice cream, softened
  • 2 cups mini Reese's peanut butter cups, chopped
  • 3/4 cup toffee bits
  • 1 cup hot fudge sauce
  • 3/4 cup mini Reese's peanut butter cups, chopped


Adapted from


Step 1

Preparation: cover pan with non-stick spray. Heat oven to 400 degrees F.

To make brownie layer:

1. Place butter and chocolate in a bowl over simering water. Stir fequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt.

2. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy, about 1 minute.

3. Pour mixture into jelly-roll pan and bake for 15-20 minutes, or until the brownie starts to pull away from the sides of the pan.

4. Allow brownies to cool completely, and then, using a six-inch round stencil, cut out three rounds. (You will have some leftover brownie.)

To make ice cream layer:

Place softened ice cream in a bowl and fold in chopped Reese's cups and toffee.


1. Use a springform pan, or line a cake pan with two layers of plastic wrap and leave a one-inch overhang all the way around.

2. Place a brownie layer on the bottom and layer ice cream on top. Repeat until fully assembled, finishing with a brownie layer on top.

3. Freeze until set. Remove from freezer once set and pour warm hot fudge on top, and sprinkle with chopped Reese's to finish.

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