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.

this recipe


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.


  1. Susanne says

    I’ve made this cake before, to wide critical acclaim. Just want to add that I used brownie mix (with a tablespoon of instant coffee for some depth of flavor) and baked it in 3 ROUND LAYER CAKE PANS! No leftover brownies (sniff!) but more in the cake. A real showstopper.



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