Reese’s Brownie Ice Cream Cake

Lets just get this out of the way—I have a tendency towards obsessive behavior. So please don’t be surprised or bored that I’m here posting another ice cream recipe. This one is softened vanilla ice cream folded and turned with crushed Reese’s and toffee bits and then layered between three decks of my favorite Alice Medrich brownie recipe for a Reese’s Brownie Ice Cream Cake that is pretty unforgettable.

Reeses Brownie Ice Cream Cake

Especially unforgettable if you are allergic to peanuts and have a reaction to it while making this. I’ve always had an allergy to peanuts but never severe enough that I couldn’t handle it against my skin—until I made this. Handling peanut butter then rubbing my eyes-bad idea. Like stupid idea. My eyes swelled up instantaneously—Mike Tyson style—along with that, my lips decided to follow suit. As I said, dumb.

Luckily, no itchy throat like when I ingest it, so I was safe from that swelling up. I Benadryled myself and soldiered on.  Thankfully it was a hit (no-pun intended, but how fitting).

A few notes:

  • Any brownie recipe will do. I used my favorite one from here. It’s both rich and chewy at the same time. You can make this portion two days ahead and assemble the ice cream cake later to freeze.
  • By all means use homemade or store bought ice cream. Whatever works for you—for me, working on the book while working full time and having a family has me stretched thin, so I went for the abbreviated version—semi homemade.
  • Of course if you are allergic to peanuts: (1) don’t be dumb like me and handle a crap load of it then rub your eyes (2) go ahead and swap the Reese’s for any other candy or crushed cookies.
  • For the recipe I used a springform pan for easy removal and a nice clean edged finish, but any pan will do.

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Yield: Makes on 6 inch cake



(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
  • 4oz. unsweetened chocolate
  •  1 ¼ cups sugar
  •  1 teaspoon vanilla extract
  •  ¼ teaspoon salt
  •  2 large eggs
  •  ½ cup all-purpose flour

Ice Cream Layer

  • 1 gallon vanilla ice cream, softened
  • 2 cups mini Reese’s Peanut Butter Cups, chopped
  •  3/4 cups toffee bits


  •  1 cup hot fudge sauce
  •  3/4 cup mini Reese’s Peanut Butter Cups, chopped


Preparation: Cover pan with nonstick spray. Heat oven to 400 degrees F.

To make brownie layer:

  1. Place butter and chocolate in a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. 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. Pour mixture into jelly roll pan and bake for 15-20 minutes, or until the brownie starts to pull away from the sides of pan. 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:

  1. 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 with a one inch overhang all the way around. Place a brownie layer on the bottom and layer ice cream on top. Repeat until fully assembled, finishing with a brownie layer on top. Freeze until set. Remove from freezer once set and pour warm hot fudge on top and sprinkle with crushed Reese’s to finish.

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66 Responses to “Reese’s Brownie Ice Cream Cake”

  1. #
    Natalie — June 25, 2012 @ 8:31 am

    OMG this looks so yummy! Perfect for the summer :)



  2. #
    IdaBaker — June 25, 2012 @ 8:49 am

    In this case, the name says it all. I mean come on, Reese’s and brownie and ice cream?

    What’s there not to love!!


  3. #
    Averie @ Averie Cooks — June 25, 2012 @ 9:15 am

    Gorgeous! And I hardly think you need to explain yourself about using storebought ice cream. Seriously :)


  4. #
    ThisBakerGirlBlogs — June 25, 2012 @ 9:20 am

    Oh my …. this looks sinfully delicious! :-D


  5. #
    Katrina @ Warm Vanilla Sugar — June 25, 2012 @ 11:29 am

    Oh my freaking goodness. This is HEAVEN!


  6. #
    Melissa from the Blue House — June 25, 2012 @ 12:38 pm

    Oh my gosh. THIS is why I’m a new addict of your blog. You’re killin’ me!


  7. #
    Le Man and Wife — June 25, 2012 @ 1:42 pm

    Wow, this is crazy! And you’re crazy too–be careful with those peanuts! The things you do for delicious foods, right? :)


  8. #
    Rachel R — June 25, 2012 @ 1:47 pm

    You’re a brave brave soil for handling all those peanut butter cups to come up with this recipe. Incredible!


  9. #
    Rachel R — June 25, 2012 @ 1:49 pm

    And that would be soul, not soil! My bad :)


  10. #
    Rachel @ Baked by Rachel — June 25, 2012 @ 2:32 pm

    This is seriously incredible and I’m impressed you continued on after having a reaction like that!


    • Naomi replied: — June 25th, 2012 @ 4:24 pm

      Rachel-That same topical reaction has happened before when I had shrimp. As long as the throat doesn’t get the tickle then I I’m fine. :)


  11. #
    Gina — June 25, 2012 @ 3:25 pm

    Yum! this sounds fabulous!!I will definitely have to try this soon!!


  12. #
    Ronda — June 25, 2012 @ 3:41 pm

    This is beautiful, I am so impressed as I think mine would just be a mashed up mess.


  13. #
    Alison @ Ingredients, Inc. — June 25, 2012 @ 5:53 pm

    OMG TOO GOOD!!!!


  14. #
    DessertForTwo — June 25, 2012 @ 6:05 pm

    You’re such a rockstar for powering through this. I love the idea of layering ice cream between brownie layers. You’re a genius :)


  15. #
    Maria — June 25, 2012 @ 6:22 pm

    Perfect cake for summer! Josh is allergic to nuts so I have to be careful in the kitchen. When I bake peanut butter cookies he sneezes and has to go outside. oops:)


  16. #
    Julia — June 25, 2012 @ 6:42 pm

    Allergic to peanuts and you still make gems like this… that’s dedication!


  17. #
    Feast on the Cheap — June 25, 2012 @ 7:26 pm

    Why are you doing this to me?! Wow. Have to have.


  18. #
    Sylvie @ Gourmande in the Kitchen — June 25, 2012 @ 8:19 pm

    Wow, this is a showstopper!


  19. #
    Liz @ Blog is the New Black — June 25, 2012 @ 9:33 pm



  20. #
    Mandy — June 25, 2012 @ 11:40 pm



  21. #
    Lynna — June 26, 2012 @ 12:44 am

    I had a similar idea to make a brownie ice cream cake, but that fail. LOL. This is wonderful and gorgeous at the same time! Adding reess’s too? LOVE


  22. #
    elle — June 26, 2012 @ 1:13 am

    Hi! I discovered your blog through pinterest and I must say I’m a converted fan!

    Just wondering, did you cover the sides of the cake with ice cream or frosting? There’s a white outer layer and I can’t imagine ice cream sticking like that.


    • Naomi replied: — June 26th, 2012 @ 2:58 pm

      Hi Elie,

      No frosting. It is the ice cream that you see. That is made possible by using a springform pan.


  23. #
    Catalina @ Cake with Love — June 26, 2012 @ 2:10 pm

    I am positive that this is the best ice cream cake I have ever seen!


  24. #
    Ann P. — June 26, 2012 @ 4:43 pm

    This is divine! Was it hard to cut when it came out of the freezer? the one time i’ve made ice cream cake before, the cake was like a rock and I didn’t know what to do!


  25. #
    Heather | Farmgirl Gourmet — June 26, 2012 @ 5:18 pm

    Oh. My. Gosh. I love you. Really, I do. :) That looks incredible.


  26. #
    caryl Lyons — June 26, 2012 @ 8:07 pm

    Lordy that looks crazy good. I think I just added 5 inches to my waistline just by looking at it.


  27. #
    thelittleloaf — June 27, 2012 @ 12:43 pm

    Wow, that’s serious dedication to the cause – I always make desserts I can eat myself! This looks insanely delicious – love the combination of chocolate and ice cream and peanuts – heaven :-)


  28. #
    Lisa Lee — June 27, 2012 @ 4:44 pm

    I’m wondering how you get 3 8in brownie circles with only 2 13×9 inch pans of brownies? Shouldn’t you have to make 3 pans to get 3 layers?


    • Naomi replied: — June 28th, 2012 @ 2:33 am

      Hi Lisa – It’s for a six inch cake not eight inch.


    • Naomi Robinson replied: — September 3rd, 2013 @ 9:24 pm

      Lisa Lee – Sorry for the confusion. Take a look at the recipe, it’s been revised to clear the confusion.


  29. #
    Melissa — June 27, 2012 @ 11:08 pm

    I am a sucker for an ice cream cake but this one looks out of this world!


  30. #
    Madeleine — June 28, 2012 @ 2:55 pm

    Oh yum. I love ice cream cake, but with REESES? This one is calling my name.


  31. #
    KimB — July 1, 2012 @ 2:36 am

    Sounds sooooo yummy! Great photos!!


  32. #
    KimB — July 1, 2012 @ 2:38 am

    Meant to your stand and plates!!


  33. #
    Erin @ Texanerin Baking — July 2, 2012 @ 9:17 pm

    Oh my goodness. You are such a nice person to go to the trouble of making that masterpiece for someone to eat and then not even be able to enjoy it yourself.

    I’m happy the peanuts didn’t affect you too much! Beautiful pictures, as always. :) And the topping! Wow.


  34. #
    Jessica @ How Sweet — July 3, 2012 @ 1:16 am

    this is like, TOTALLY unfair.


  35. #
    Jen L | Tartine and Apron Strings — July 18, 2012 @ 2:48 pm

    The ice cream cake looks lovely! It makes Dairy Queen ice cream cakes look like they were picked up from the dumps! This is sooooo pretty! And you’re such a trooper for making a cake that you might not be able to enjoy. Sorry about the peanut allergy…

    I love your rustic props / plates. I am an avid collector of tableware, and hope you don’t mind me asking where you got them. I’ve been looking around Etsy for the longest time and couldn’t find any :(

    Anyway, have a wonderful day!


  36. #
    vanillasugarblog — August 11, 2012 @ 3:00 pm

    that is just gorgeous.
    i know how hard it is to photograph ice cream.
    you made it effortless.
    really nice work!


  37. #
    kellypea — August 13, 2012 @ 1:56 am

    Fabulous cake aside, I had to cringe on your behalf over the peanut episode. Dangerous at best. I love the grey on grey tones in your photos for this piece. Truly fabulous, as I imagine the cake is. Nicely done.


  38. #
    Cori Kohler — March 8, 2013 @ 2:04 am

    I’m making this tomorrow for my step sons birthday. I don’t have a spring form pan though, so I’m not sure what I should do as far as putting it in, freezing, and then taking it out? I could always try the warm wash cloth over the pan after but I don’t know how well that will work.


    • Naomi Robinson replied: — September 3rd, 2013 @ 9:16 pm

      Cori- If you don’t have a springform pan use a regular cake pan and line it with plastic wrap, making sure to leave a one-inch overhang all way around for easy removal.


  39. #
    susan — May 30, 2013 @ 6:19 pm

    Can’t wait to make this, but the recipe seems to be a bit confusing.
    Can you clarify what you used to make 8 inch circles? Perhaps it’s the way it’s written out. I read it over and over, but I seem to be missing something. Thanks for any clarification you can pass on.


    • Lorna replied: — August 15th, 2013 @ 12:43 pm

      I agree, I don’t understand the 8 inch circles. She says to use a 13×9 pan for brownies and to cut out 8in circles. I am assuming she used 3 circles, but how do you get 3 circles out of one rectangular pan. Please clarify! I would love to try and make this.


      • Naomi replied: — September 3rd, 2013 @ 9:31 pm

        Lorna – The recipe is for a six inch cake not 8 inch. This was adapted from an archive recipe and transferred over with a really poor cut and paste job. My apologies for the inconvenience and the delay in responding.

  40. #
    Elisa Johnson — June 16, 2013 @ 12:26 am

    When I seen this recipe I knew I had to make it for my husband who loves Reese’s.. I am currently making this at 1:25 in the morning so he can have this on Fathere’s Day!!


  41. #
    Brooke — June 27, 2013 @ 9:25 pm

    Did you use a standard size springform pan, or a 6 inch? And did you frost the sides with ice cream, or did it just seep out?


    • Naomi replied: — September 3rd, 2013 @ 9:33 pm

      Brooke – I used a six inch springform pan. If you can’t find one in that size, use a 6 inch cake pan with a removable bottom. Or alternately line 6 inch cake pan with plastic wrap leaving a one inch over hang all the way around for easy removal.


  42. #
    Ashley — September 21, 2013 @ 11:16 am

    I don’t think my springform pans are this deep. Tht cakes seems much taller than my pan. Suggestions?


    • Almirsha replied: — November 23rd, 2013 @ 6:28 am

      Yes I was wondering the same. I only have the normal spring form pan. I read in another recipe that it needs a 2-3/4″ deep spring form pan to assemble this kind of ice cream cake.

      Please advice. Thank you :)


  43. #
    Becky — November 8, 2013 @ 8:02 am

    I’m making this today :)


  44. #
    Connie — November 19, 2013 @ 12:59 am

    this looks amazing, i will try! also i love your plates!!!!!! where are they from?


  45. #
    Gary Mead — February 8, 2014 @ 4:32 am

    I could just tuck into this now #hangover #cure


  46. #
    Nicole — May 4, 2014 @ 5:51 am

    I was planning to make this cake for my son’s birthday next week, but I have several questions now that I look closer:

    you say : “RECIPE WILL NEED TO BE DOUBLED” — have you listed the brownie recipe ingredients as doubled?

    did the ice cream just happen to melt down the side, making it look like it’s “frosted”?

    can you really get 3 six in rounds out of a 16-3/4″ wide jelly roll pan? = 6×3=18


  47. #
    kat — June 30, 2014 @ 1:37 am

    I thought that this would be bad because of my peanut allergy but Im going to use oreos instead!!!
    GREAT recipe ill use this for the fourth of July!


  48. #
    Kim — July 15, 2014 @ 3:14 pm

    My boyfriends birthday is tomorrow. He received a plain but yummy lemon cake over the weekend and his mother is making him a chocolate cake for tomorrow. I do believe I will be showing those up when I make this on Friday. I am so excited!


  49. #
    Pat — October 7, 2014 @ 8:49 am

    I’m going to have to make this at the weekend!


  50. #
    Pat — October 7, 2014 @ 8:51 am

    yum, i need to make one of these!


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