Reese’s peanut butter cups, caramel sauce, peanut butter and chocolate sauce are layered between
ice cream sandwiches in this easy ice cream cake!
I have never in my life tasted an ice cream cake. Never. How sheltered am I? Friends share their fond childhood memories of DQ cakes or Baskin Robbin’s ice cream cakes, and as they tell me all about their favorite flavors, I can’t help but stare at them blankly. I just cannot relate.
I could wallow in self-pity at how deprived I’ve been, or I could just make my own, which is what I chose to do. While I cannot attest to how tasty store bought ice cream cakes are, I CAN tell you that this ice cream cake is spectacular! It’s super easy too! In fact, assembling this cake will take a fraction of the time it would take you to actually pick up a store bought cake.
For this no fuss recipe, I layered vanilla ice cream sandwiches and filled each layer with peanut butter, chopped Reese’s Peanut Butter Cups, caramel and chocolate sauces. I don’t need to go on do I? You are already drooling, I can tell.
I’ve made some divine frozen dessert in the past. I was crazy about the Chocolate Chip Cookie Ice Cream Pie. I was nuts about these Key Lime Yogurt Cups. But man, this cake. I’m so in love with this cake. I quite confident you will be in love too. I’d venture to say that this ice cream cake will disappear quickly every time you make it.
Summertime and the living is easy, creamy and scrumptious!
Notes about the ice cream cake recipe:
- While I loved the vanilla ice cream sandwiches, chocolate sandwiches would be delicious!
- I used 1 1/2 containers of Cool Whip. You may want to adjust this to your needs and tastes by either using only one container or a full two. You could also make your own whipped cream if your prefer.
- After serving the cake, be sure to place the ice cream cake back into the freezer, the whipped topping will come to room temperature and soften very quickly.
Reese's Ice Cream Cake
Chocolate and peanut butter come together in this simple, crowd-pleasing ice cream cake!
- 18 vanilla ice cream sandwiches
- 1 cup peanut butter, melted
- 1 9.5 oz package Reese's peanut butter cups (12 total)
- 6 tablespoons caramel sauce
- 6 tablespoons hot fudge sauce
- 2 8 oz containers whipped topping
Arrange six ice cream sandwiches on a serving platter. Drizzle half of the peanut butter over top. Drizzle two tablespoons of the caramel sauce and the hot fudge sauce. Top with a third of the chopped candies. Arrange six more ice cream sandwiches and drizzle the remaining peanut butter over top. Drizzle two tablespoons of each of the sauces and top with another third of the chopped chocolates. Top with remaining ice cream sandwiches. Surround the cake with the whipped topping. Drizzle the cake with the remaining sauces and top with the remaining chocolates. Allow the cake to set in the freezer for at least 30 minutes before serving.