The Ultimate Reese’s Chocolate Peanut Butter Ice Cream Cake

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
A BIG FAT HAPPY 24TH BIRTHDAY TO MY BOYFRIEND! No matter how old I get, you will always be three weeks older than me and that feels really good. Thanks for that, babe! I love you!

Anyway, if you’re following along, you know that we off are relaxing on a cruise ship right now, and I’m going to go out on a limb and say we’re enjoying the hell out of it. I haven’t had a vacation like this since I was 17, so this was much needed, and it just happened to fall on Andrew’s birthday so it worked out perfectly. We celebrated his birthday with family and friends on Saturday, and I made the coolest cake that I just had to share. This is my first ice cream cake and I’m thrilled to say it turned out amazing! 

Because Andrew’s favorite flavors are peanut butter and chocolate, it was pretty easy to decide on his birthday cake. But it had to be special. Well, what’s more special than a homemade ice cream cake? Answer: nothing. At least that’s what I tell myself. So this became a chocolate peanut butter ice cream cake with a chocolate cookie crust and layers of peanut butter and chocolate ice cream and smooth chocolate whipped cream frosting. Nope, doesn’t get better than this. Oh wait, yes it does because I also added chucks of Reese’s peanut butter cups on top! 

Now, let’s make it! First of all, you need a springform pan to make this or your life will be miserable. The cake forms so well because the springform pan allows you to release it without changing the shape or having to turn it (as you would with a standard cake pan). This recipe has four different sections because of the different layers, and you better like whipping because there’s LOTS of whipping in this recipe. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate cookie crust:

  • 20 chocolate sandwich cookies (separated with cream)
  • 4-5 tbsp butter, melted 

To make the chocolate crust of the cake, grind your cookies (filling and all) in a food process until fine. You can also substitute other types of cookies, like peanut butter Oreos or Nutty Butters. Once finely ground, add the melted butter and pulse. Press the cookie crumbs into the bottom of the springform pan until you’ve covered the base. Set aside while you make the ice creams.

Peanut butter ice cream:

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 3/4 cup peanut butter 
  • 15-20 Mini Reese’s, chopped

Because this uses two different ice creams (yes, you can do just one, but where’s the fun in that?) you’ll need to work somewhat quickly. First, chop the Reese’s cups into pieces and set aside. 

In one bowl, mix together the condensed milk and peanut butter until full combined. Set aside. With a whisk attachment, whip the cream on high speed until it thickened, forming peaks when you remove the whisk. Add the vanilla and condensed milk mixture and mix until creamy. Pour the peanut butter cream into the springform pan and use a spatula to level it as much as possible. Sprinkle the Reese’s pieces on top of the ice cream and move the pan to the freezer while you make the chocolate ice cream layer. 

Chocolate ice cream: 

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

If you’re like me and only have one mixer bowl for your KitchenAid, wash those dishes and get back to work! In a separate bowl, mix together the condensed milk and cocoa powder until it’s completely combined and set aside. In the bowl of your stand mixer, whip the cream on high until peaks form and then mix in the vanilla and chocolate condensed milk until it’s evenly distributed and creamy.

Pull the springform pan from the freezer and pour the chocolate cream on top, using your spatula to even it out. Make sure it covers everything and layers over your Reese’s chunks. Cover the pan with clear wrap and leave in the freezer for at least 6 hours to thicken.  

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter whipped cream: 

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract

Once the cake has frozen, make the “frosting” by whipping the cream on medium-high speed. As it mixes, add the powdered sugar and vanilla. When it thickens, add the peanut butter and mix until it’s well-formed and the color is evenly distributed. It should be a little thick but have the consistency of whipped cream. 

Remove the cake from the freezer and carefully remove the springform. I did this by running a warm butter knife around the edge to release the ice cream while also running a warm towel around the outside of the pan. It should come off pretty easily and your cake will hold its form with the bottom of the springform pan as its base, allowing you to move it around as needed. Quickly frost the cake with the peanut butter whipped cream and try to get it somewhat flat and even if you can. Then move the cake back to the freezer. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips 

Finally, make the chocolate ganache. In a small saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted. Let cool for several minutes. It will thicken as it cools, so you don’t want it to cool too much but if it’s too hot it could mess up your beautiful frozen cake. When it’s cool but still liquid enough to pour, remove the cake from the freezer and pour the chocolate ganache around the very outside of the cake and allow it to drip off the sides. Move back to the freezer.

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter frosting (small batch):

  • 1/4 cup butter, soft
  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tbsp heavy cream (can substitute milk)
  • 12-14 mini Reese’s peanut butter cups

Lastly, make the peanut butter frosting for the top garnish! It’s not totally necessary, but I enjoyed it. It’s thicker than the whipped cream to it holds its shape much easier and is heavier in taste, which is why I only used it on the top. If you frosted the entire cake with the buttercream frosting the cake would be really heavy on your stomach. Beat the butter until smooth and add in the peanut butter. Then mix in the powdered sugar until completely combined and add the cream as desired until the frosting is smooth. Move to a pastry bag fitted with a star tip and pipe dollups around the top of the cake (which will also disguise where you began dripping the chocolate).

Add a mini Reese’s on top of each dollup and prepare to be amazed! Leave the cake in the freezer and remove 5-10 minutes before cutting so that the cake will be thawed enough to cut. It will be difficult to cut through the layer of Reese’s between the ice creams, but you can do it! Serve and enjoy 🙂 I hope you love it as much as we all did (after we awoke from our sugar coma, of course). 

Leave a Reply

Your email address will not be published. Required fields are marked *