This Reese’s peanut butter cup ice cream cake is an ideal deal with for peanut butter lovers on a scorching summer time day.
With an Oreo crust, peanut butter ice cream, chocolate ganache, whipped cream, and loads of peanut butter cups, each chunk is pure bliss!
HOMEMADE ICE CREAM CAKE FOR THE WIN!
Peanut butter is one among my obsessions, and I prefer it even higher when it’s paired with chocolate, so I knew I needed a Reese’s peanut butter cup ice cream cake for my birthday this 12 months.
I used to be unimpressed with those I discovered on the grocery retailer, and those at ice cream outlets break the bank. So I made a decision to provide you with my very own model.
To not brag or something, however I utterly nailed it out of the park! Critically, I used to be in heaven with each chunk, and will or might not have hoarded the leftovers all to myself.
The peanut butter ice cream layer alone was sufficient to make me groan, however paired with the crunchy cookie crust and chocolate ganache, I used to be in heaven.
If somebody who loves a chocolate peanut butter combo, it’s essential to make this straightforward ice cream cake for them! I adore it a lot that I simply would possibly make it for my party once more subsequent 12 months. 🙂
HOW TO MAKE PEANUT BUTTER CUP ICE CREAM CAKE
- Crust – Line the underside of a 9″ springform with parchment paper. Pulverize the Oreos in a meals processor; stir along with the melted butter. Press into the underside of the pan.
- Peanut Butter No Churn Ice Cream – In a big bowl, whip the cream till stiff peaks kind. Put aside. Whisk collectively the sweetened condensed milk, vanilla, and peanut butter in a separate bowl. Fold into the whipped cream, then stir within the chopped Reese’s cups.
Unfold over the crust. Cowl and freeze for 6-8 hours.
- Ganache Topping – Warmth the cream within the microwave for a few minute. Add the chips. Stir till melted and pour excessive of the cake. Return to the freezer.
- Garnish – Whip the cream till stiff, then beat within the powdered sugar and vanilla. Pipe across the fringe of the ice cream cake and beautify with the chunks of Reese cups.
- Serve – Switch the ice cream cake to a serving platter or cake stand. Reduce with a scorching knife. It’s simpler to chop in case you let it sit at room temperature for 5-10 minutes earlier than slicing.
When you have leftover ice cream cake, you may both put it again within the springform pan and canopy it tightly, or switch it to a freezer-safe container.
It may be saved within the freezer for every week or two.
Reese’s ice cream cake variations:
- As a substitute of ganache, you may drizzle scorching fudge or chocolate sauce over every slice of ice cream cake.
- Reese’s items are a enjoyable addition both stirred into the ice cream, or used as garnish.
- For a sweeter topping, you should use milk chocolate as an alternative of semi-sweet for the ganache.
Yield: 12 servings
Reese’s Peanut Butter Ice Cream Cake Recipe
This selfmade Reese’s Ice Cream Cake is healthier than any you should purchase on the retailer! An ideal frozen deal with for followers of peanut butter cups!
Elements
Crust:
- 18 Oreo cookies, finely crushed
- 3 Tbsp salted butter, melted
No Churn Peanut Butter Ice Cream
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- 1/2 cup crunchy peanut butter (or creamy)
- 20 mini Reese’s peanut butter cups, chopped
Chocolate Ganache:
- 1/3 cup heavy cream
- 1 cup semi candy chocolate chips
Whipped Cream Garnish:
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 8 mini Reese’s peanut butter cups, quartered
Directions
- Reduce a circle of parchment paper or wax paper to slot in the underside of a 9-inch springform pan.
- Stir collectively the cookie crumbs and melted butter. Press into the underside of the springform pan on prime of the parchment.
- Whip the cream till stiff peaks kind, put aside. (Freeze the bowl and beaters for 10-Quarter-hour first and your cream will whip up quicker and fluffier.)
- In a separate bowl, whisk collectively the sweetened condensed milk, vanilla, and peanut butter. Fold into the whipped cream, then stir within the chopped peanut butter cups.
- Pour the combination over the crust and unfold out with an offset spatula. Cowl with plastic wrap or foil and freeze for 6-8 hours or in a single day.
- For the ganache, warmth the cream in a glass bowl for a few minute. Add the chocolate chips and stir till clean. Unfold over the ice cream layer. Place within the freezer when you make the garnish.
- Whip the cream in a chilly bowl till stiff peaks kind. Beat within the powdered sugar and vanilla.
- Take away the perimeters of the pan. Switch the whipped cream to a bag and pipe across the fringe of the ice cream cake.
- Prepare the quartered peanut butter cups on prime of the whipped cream. Reduce into slices with a pointy knife dipped in scorching water and wiped dry.
Notes
Leftovers might be saved within the freezer for every week or two. I like to recommend transferring to an hermetic container to protect freshness.
Advisable Merchandise
As an Amazon Affiliate and member of different affiliate packages, I earn a small quantity out of your buy, no price to you.
Diet Info:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 626Whole Fats: 43gSaturated Fats: 22gTrans Fats: 1gUnsaturated Fats: 17gLdl cholesterol: 87mgSodium: 248mgCarbohydrates: 56gFiber: 3gSugar: 47gProtein: 10g
Should you make this Reese’s peanut butter ice cream cake, I’d love so that you can come again and go away a remark and evaluation. I hope you adore it as a lot as I do!