Bakers Royale

Reese’s Brownie Ice Cream Cake

By 60 Comments

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.

REESE’S BROWNIE ICE CREAM CAKE

REESE’S BROWNIE ICE CREAM CAKE

Yield: Makes on 6 inch cake

Ingredients

  • Brownie
  • (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

Topping:

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

Instructions

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.

Assembly:

  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.
© Naomi Robinson | Bakers Royale
Category: Cakes

Comments

  12. Naomi says

    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. 🙂

  16. Maria says

    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:)

  21. Lynna says

    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

  24. Naomi says

    Hi Elie,

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

  25. Ann P. says

    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!

  28. thelittleloaf says

    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 🙂

  29. Lisa Lee says

    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?

  35. Erin @ Texanerin Baking says

    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.

  37. Jen L | Tartine and Apron Strings says

    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!

  39. kellypea says

    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.

  40. Cori Kohler says

    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.

  41. susan says

    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.

  42. Elisa Johnson says

    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!!

  43. Brooke says

    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?

  44. Lorna says

    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.

  45. Naomi Robinson says

    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.

  47. Naomi says

    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.

  48. Naomi says

    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.

  52. Almirsha says

    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 🙂

  54. Nicole says

    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

  55. kat says

    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!

  56. Kim says

    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!

  59. 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.

  60. Foodlover says

    You can’t get 3 rounds out of this recipe.
    One gallon of ice cream is way too much. The springform pan is only so deep.
    I’ve made this a number of times and have had to adjust this recipe. It is delicious so worth making!

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