Reese’s Ice Cream Cake: Easy, Delicious Dessert Recipe

Let’s be real—some days, dinner feels like a circus act, and dessert? That’s a high-wire stunt you’d rather skip. But what if I told you there’s a show-stopping treat that looks like you tried really hard… even when you didn’t? Say hello to the Reese’s ice cream cake—your new best friend for birthdays, barbecues, or those random Tuesdays when you just need a win.

No baking. No drama. Just layers of chocolate, peanut butter, and frozen bliss that’ll make your kitchen smell like sweet victory (and maybe a bit like a candy shop). Whether you’re juggling kids, Zoom calls, or both—this is one recipe that understands your life. It’s easy enough to throw together during nap time and delicious enough to have the neighbors asking, “Wait… you made this?!”

The best part? You can make it ahead, freeze it, and pull it out like a magician pulling a rabbit from a hat—except your rabbit is covered in whipped topping and hot fudge.

Let’s dig into this dreamy Reese’s ice cream cake recipe, and bring a little fun (and a lot of peanut butter) back to dessert time. Ready?

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Why You’ll Love This Reese’s Ice Cream Cake

• Zero oven time. Because we’ve all had enough heat from work, kids, and summer already.
• Insanely easy layering. You’ll feel like a dessert architect, stacking your way to glory.
• It’s a crowd-pleaser. Even picky eaters magically find room for it—go figure.
• Peanut butter + chocolate = forever. No explanation needed.

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Ingredients You’ll Need

Let’s talk building blocks. Here’s what you’ll need to make the magic happen—just reshuffled a bit to keep things interesting:

• 18 vanilla ice cream sandwiches
• 2 containers (8 oz each) whipped topping – For those dreamy, fluffy layers.
• 1 cup peanut butter, melted – Drizzle it like a pro.
• 6 tablespoons hot fudge sauce – Because fudge is never optional.
• 6 tablespoons caramel sauce – A golden ribbon of sweetness.
• 1 package (9.5 oz) Reese’s peanut butter cups (12 total) – Chopped and ready to party.

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🧰 Equipment You’ll Need

Before you jump in, round up these kitchen sidekicks to make your Reese’s ice cream cake journey smoother than whipped topping:

• 9×13-inch baking dish (glass or metal—whatever’s clean)
• Offset spatula or a large spoon for smooth layering
• Sharp knife and cutting board (to chop those Reese’s cups without snacking on half)
• Microwave-safe bowls (for melting peanut butter and sauces)
• Plastic wrap or aluminum foil (to cover before freezing)
• A freezer shelf with some space—yes, this Reese’s Ice Cream Cake deserves VIP treatment

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🍰 Step-by-Step: How to Make This Reese’s Ice Cream Cake (Like a Dessert Wizard)

Step 1: Gather Your Cool Ingredients

Before anything else, make sure your ingredients are chilled but workable. You don’t want the sandwiches melting into a puddle while you’re unwrapping the whipped topping.

Step 2: Prep Your Dish Like a Pro

Line your 9×13-inch pan with a bit of parchment paper if you want easier removal later. Totally optional, but hey, who doesn’t like a little convenience?

Step 3: Lay Down the Ice Cream Sandwich Base

Unwrap nine vanilla ice cream sandwiches and place them in the dish, edge to edge. Trim as needed. They don’t need to line up like soldiers—just cozy them in there. This forms your first dreamy layer.

Step 4: Melt the Peanut Butter

Pop your peanut butter (1 cup) into a microwave-safe bowl and warm it in 30-second intervals. Stir between each round until it’s pourable but not lava. You want silky, not scalding.

Step 5: Peanut Butter, Meet Ice Cream

Drizzle half of that glorious peanut butter over the ice cream sandwiches. Use a spoon or spatula to spread it gently, like you’re tucking the layer in for a nap.

Step 6: Fluff It Up

Now grab one 8-ounce container of whipped topping and spread it evenly across the peanut butter. This is your creamy cloud layer—light, fluffy, and irresistible.

Step 7: Bring on the Reese’s

Roughly chop 6 peanut butter cups (half the pack) and sprinkle them generously across the whipped topping. If a few accidentally disappear during chopping, no one saw anything.

Step 8: Round Two!

Repeat Steps 3–7:

• Another 9 ice cream sandwiches, neatly stacked.
• The rest of the peanut butter (give it a quick microwave zap if it’s thickened).
• The second container of whipped topping spread with love.
• The remaining chopped Reese’s peanut butter cups sprinkled like edible confetti.

Step 9: The Grand Finale: Fudge & Caramel

Drizzle 6 tablespoons of hot fudge and 6 tablespoons of caramel sauce all over the top. Crisscross it. Swirl it. Go Jackson Pollock on it. This is where your inner dessert artist shines.

Step 10: Freeze Like a Boss

Cover the dish tightly with plastic wrap or foil and slide it into the freezer. Give it at least 2 hours—overnight if possible—for everything to firm up and become sliceable.

Step 11: Slice, Serve, and Stun the Crowd

Once it’s frozen, cut it into squares using a sharp knife. Pro tip: run the knife under hot water before slicing—it’ll glide through like a dream.

Bonus: Dress It Up (Optional)

Want to take it over the top? before serving, Add extra chopped Reese’s on top or a sprinkle of crushed pretzels for a salty-sweet. Your Reese’s Ice Cream Cake, your rules.

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🔧 Cooking Tips: Tricks for the Easiest Reese’s Ice Cream Cake Ever

• Use parchment paper for clean slices. You’ll thank yourself when you lift that first slice without wrecking it.
• Let it sit for 5–10 minutes after freezing. It’ll be easier to cut and softer to eat. No one wants a dessert that needs a jackhammer.
• Microwave sauces gently. We’re going for warm and pourable—not caramel lava. Stir well and heat in short bursts.
• Don’t panic if it gets a little messy. This isn’t a wedding cake—it’s a Reese’s ice cream cake. Layers shift, sauces drip, and somehow it’s still 10/10 delicious.
• Chop the Reese’s cups while still chilled. They hold their shape better and don’t smear peanut butter everywhere.
• Want a firmer Reese’s Ice Cream Cake? Let it freeze for 6+ hours before serving. Overnight is best if you’re prepping ahead.

And hey—if your layers aren’t perfect, just call it “rustic.” Nobody questions the genius behind a rustic dessert, For know cupcake-making tips, refer to how to make cupcakes.

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💬 A Little Story from My Freezer to Yours

I first made this Reese’s ice cream cake in the middle of summer—no AC, two cranky kids, and zero motivation to bake. I needed a win, and fast. So I threw this together during naptime (bless those ice cream sandwiches), and by dinner, it was frozen, fabulous, and family-approved.

Since then, it’s become a go-to for birthdays, cookouts, and “just because” weekends. My youngest once told a neighbor, “My mom made candy into a Reese’s Ice Cream Cake,” and honestly, I’ve never felt more accomplished.

This Reese’s Ice Cream Cake isn’t just dessert—it’s a little sanity-saver in your freezer. For another easy no-bake cake, you can to try this Pineapple Dump Cake.

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🧊 Storage Tips: Keeping That Reese’s Ice Cream Cake Fresh and Fabulous

One of the best parts about this Reese’s ice cream cake? It’s make-ahead friendly and freezer-happy. Here’s how to store it like a pro:

• Freeze Immediately After Assembling: Once you’ve built your beautiful cake and drizzled it with sauces, cover it tightly with plastic wrap and then foil. This double layer helps prevent freezer burn and keeps the flavors locked in.
• Freezer Shelf Life: The Reese’s Ice Cream Cake will stay fresh for up to 7 days if properly wrapped. After that, the textures may start to change a bit—whipped topping can get icy, and the candy pieces might lose their crunch.
• Pre-Slice Before Freezing (Optional): If you know you’re serving just a piece or two at a time, go ahead and slice it before freezing. Place parchment between each slice so you can easily grab one without thawing the whole thing.
• Thaw Time Before Serving: For best texture, let the cake sit out at room temperature for 5–10 minutes before serving. It’ll soften just enough to cut through easily without melting all over the plate.
• Avoid Refreezing Melted Cake: If the cake has sat out too long and started to melt, avoid refreezing it. Instead, pop leftovers into individual airtight containers and enjoy them within a day or two.

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🍽️ Nutrition: What’s Inside That Slice of Happiness?

Okay, let’s be honest—this isn’t exactly kale salad. But it is dessert, and sometimes, knowing the numbers just helps us enjoy it even more (or cut a slightly smaller piece… maybe). Here’s what you’re working with per serving of this indulgent Reese’s ice cream cake recipe:

This dessert is rich in flavor thanks to the peanut butter cups, fudge, and creamy whipped topping. It’s high in sugar, fat, and carbs, which is typical for a frozen treat layered with candy and sauces. The protein content is modest (thank you, peanut butter), and you do get a small boost of calcium and iron. It’s definitely a splurge-worthy dessert best served on special occasions, birthdays, or when you just need a little pick-me-up from the freezer. Portion control is key, so stick to one slice and savor it. After all, dessert should bring joy—not guilt.

🧾 Reese’s Ice Cream Cake Nutrition Facts (Per Serving)

Nutrient	Amount Per Serving (1 slice / approx. 1/12 of Reese’s Ice Cream Cake)
Serving Size	1 slice (about 1/12 of 9×13 cake)
Calories	430
Total Fat	24g
Saturated Fat	10g
Unsaturated Fat	10g
Trans Fat	0.5g
Cholesterol	15mg
Sodium	230mg
Carbohydrates	45g
Dietary Fiber	2g
Total Sugars	33g
Added Sugars	28g
Protein	5g
Calcium	80mg (6% DV)
Iron	1.2mg (7% DV)
Potassium	210mg (4% DV)
Vitamin D	0.3mcg (2% DV)
Vitamin A	100 IU (2% DV)

Note: Nutritional values are estimated based on standard ingredients. Actual values may vary depending on the brands used and portion size.

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⏱️ Cooking Time & Yield Details

Even though there’s no actual baking involved, timing still matters when you’re crafting a frozen masterpiece like this one. Here’s how the time breaks down:

• Prep Time: 20 minutes
  This includes unwrapping ice cream sandwiches (arguably the hardest part), layering, spreading, and drizzling. It’s quick, but it helps to have everything laid out first.
• Cook Time: 0 minutes
  That’s right—no oven, no stovetop, no sweat. It’s what we love about no-bake desserts!
• Chilling Time: 2–6 hours
  Give it at least 2 hours in the freezer for firm layers, but if you’re prepping for a party or next-day event, chilling it overnight is your best bet for perfect slices.
• Total Time: About 2 hours 20 minutes (minimum)
  This is the quickest version. If you chill overnight, just count that into your planning.
• Optional “Sit-Out” Time Before Serving: 5–10 minutes
  Let the Reese’s Ice Cream Cake sit on the counter briefly before slicing—it softens just enough to cut like a dream.

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🎂 Yield

• Yield: Serves 12
  A standard 9×13-inch dish gives you 12 generous slices. If you’re serving smaller portions for kids or a crowd, you could stretch it to 15–18 slices.
• Optional Yield Adjustments:
  • For a smaller batch: Use a 9×9-inch pan and halve all ingredients.
  • For a crowd: Double the recipe and prep in two pans—or stack taller layers in a deep dish if you’re feeling adventurous.

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🌎 Cuisine

• Cuisine: American
  This cool and creamy dessert is classic American comfort food—sweet, indulgent, and made with pantry staples (and a good dose of nostalgia thanks to Reese’s). It’s especially beloved for birthdays, cookouts, and weeknight treats that feel like a celebration.

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And just like that, dessert is done—no oven mitts, no stress, just layers of creamy, peanut-buttery joy stacked and chilled to perfection. Whether you’re whipping it up for a birthday bash, a backyard barbecue, or just because your Wednesday needed a win, For a gluten-free twist, these Carrot Cake Cupcakes are an easy, moist option to try, this Reese’s ice cream cake always hits the sweet spot.

It’s the kind of treat that gets people talking—usually with their mouths full, If you’re in the mood for something a bit different, the Mandarin Orange Cake could also be a perfect addition to your dessert lineup and asking for the recipe before they’ve even finished their slice. And let’s be honest, it’s also the kind of dessert that might just disappear straight from the freezer in suspiciously perfect squares (looking at you, midnight snackers).

So go ahead, stock up on ice cream sandwiches, grab that jar of peanut butter, and let your freezer do the heavy lifting. With just a few simple steps and a little layering love, you’ll have a show-stopping Reese’s ice cream cake ready to go Craving more frozen desserts? Check out my Strawberry Shortcake Ice Cream for a fun, no-churn alternative. whenever your sweet tooth strikes. After all, life’s too short not to have a backup dessert waiting in the freezer.

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Frequently Asked Questions ❓

Can I substitute the ice cream sandwiches in this Reese’s ice cream cake recipe?

Yes! If you can’t find vanilla ice cream sandwiches, chocolate ones work just as well. You can even mix flavors for a little surprise in every bite. Just keep the shape consistent so your layers stay neat.

What can I use instead of Reese’s peanut butter cups?

If peanut butter isn’t your thing (or you have allergies to consider), try swapping in chopped chocolate bars, mini M&M’s, or even crushed cookies. The beauty of this Reese’s ice cream cake recipe is that it’s super flexible.

Can I make this Reese’s ice cream cake ahead of time?

Absolutely! This Reese’s ice cream cake is practically begging to be made ahead. Just store it tightly wrapped in the freezer, and it’ll stay fresh for up to 7 days.

How do I store leftovers?

Cut any extra slices, place them in airtight containers, and pop them back in the freezer. They’ll be good for a few days—if they last that long!

Is this Reese’s ice cream cake recipe gluten-free?

Not as written—most store-bought ice cream sandwiches contain gluten. But you can easily make it gluten-free by using certified GF ice cream sandwiches and double-checking all your sauces and toppings.

Can I use homemade whipped cream instead of whipped topping?

You sure can! Just know that homemade whipped cream won’t hold up as long in the freezer, so it’s best for same-day serving. For longer storage, stick to whipped topping (like Cool Whip) which is freezer-stable.

What’s the best way to slice the Reese’s Ice Cream Cake cleanly?

Run your knife under hot water, dry it off, then slice. Repeat between cuts for neat, bakery-style pieces. It’s a little extra, but totally worth it.

Can I add extra toppings?

Yes and yes. Crushed pretzels, chopped nuts, mini marshmallows—go wild! The base of this Reese’s ice cream cake recipe is strong enough to handle any creative twist you throw at it.