With a delicious chocolate and peanut butter flavor, this Reese’s Ice Cream Sandwich Cake is the hit of the summer. Super easy to put together and a hit among young and old.
When I think of summer I think of ice cream. Who doesn’t love some ice cream on a hot summer’s day? How about switching it up and making this Reese’s Ice Cream Sandwich Cake?
With chocolate, peanut butter, Reese’s cups and ice cream sandwiches, you really cannot go wrong. Plus this is super easy to throw together, the hardest part is waiting for it to set up.
That is one thing that makes this a great make ahead dish for parties, picnics and gatherings is that you have to let it set up in the freezer before serving.
I’m a huge peanut butter fan, especially when you pair it with chocolate. In this dessert you have chocolate syrup, chocolate from the ice cream sandwiches and chocolate from the peanut butter cups.
It is a peanut butter and chocolate lovers dream! Plus it is super light and fluffy which we also love, you get the slight firmness from the sandwiches but the pillowy texture from the peanut butter and whipped topping mixture.
This recipe is just an explosion in your mouth that you will want to make over and over again. Of course you can always switch up the flavors if you want to try something else.
If you’ve been looking to switch up your ice cream routine and want a super easy recipe that will help you do that, then you need to make this Reese’s Ice Cream Sandwich Cake.
Some of my other favorite summertime dessert recipes we have on our site include: S’mores Thumbprint Cookies, Brownie Sundae Bowls and Lemon Bars.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this comes together super easy.
- It is loved by adults and kids alike.
- It is a great bring along dessert for parties, picnics and gatherings.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):
Ice cream sandwiches
Cream cheese
Creamy peanut butter
Powdered sugar
Vanilla extract
Frozen whipped topping
Chocolate syrup
Reese’s peanut butter cups
HOW TO MAKE A REESE’S ICE CREAM SANDWICH CAKE, STEP BY STEP:
- In a large bowl add the softened cream cheese, peanut butter, powder sugar, and vanilla extract. With an electric hand mixer beat together until smooth and creamy.
- Add in the whipped topping and fold it into the peanut butter mixture until just combined. Set aside.
- Spread a thin layer of the whipped topping mixture in the bottom of a 9×13-inch baking dish.
- Unwrap and line 12 of the ice cream sandwiches on top of the whipped topping mixture (you may need to slice one or two sandwiches to fit all into the pan).
- Spread half of the remaining whipped topping mixture over the top of the ice cream sandwich layer.
- Drizzle half of the chocolate syrup over the whipped topping and sprinkle on half of the Reese’s peanut butter cups evenly across the top.
- Unwrap and layer the 12 remaining ice cream sandwiches over the top of that layer, top with remaining whipped topping mixture, drizzle the remaining chocolate syrup and sprinkle the remaining Reese’s peanut butter cups over the top.
- Cover loosely with foil and place into the freezer for 3-4 hours before serving.
- Slice in squares and enjoy!
DO I HAVE TO USE CREAMY PEANUT BUTTER?
We like to use creamy peanut butter for this recipe so it’s nice and silky smoothe, but if you’d like to use chunky peanut butter you absolutely can.
This will give this Ice Cream Sandwich Cake a little extra texture and crunch in each and every bite.
HOW LONG DOES THIS NEED TO CHILL BEFORE SERVING?
We recommend that this is placed in the freezer for at least 3-4 hours to have time to harden so it is not a hot mess when you are cutting and serving this.
CAN I ADD ANYTHING TO THIS RECIPE?
Absolutely, if you want to switch it up a little bit you can add some additions to this recipe if you’d like, some of our favorites include:
- Chopped peanuts
- Reese’s Pieces
- Melted peanut butter drizzle
- Caramel sauce
- Mini chocolate chips
CAN I MAKE MY OWN HOMEMADE WHIPPED TOPPING?
Yes if you have a recipe for homemade whipped topping that you would rather use, you can do that. We like to use the frozen whipped topping as it is a little more stable.
Just make sure that if you do make your own homemade, that you are making as much as called for in the recipe.
HOW TO STORE:
This can be wrapped in plastic wrap and then a layer of foil where it will keep in the freezer for up to 1 week.
TIPS AND TRICKS:
- For easier and cleaner cutting use a knife dipped in warm water (make sure to wipe it off before slicing).
- This can be frozen, see above on how to do that.
- You can make your own homemade whipped topping, just make sure you make enough as calls for in the recipe.
- You can add things to this recipe, see above for some ideas.
- For some extra crunch, use chunky peanut butter.
- Make sure that your ice cream sandwiches are slightly thawed.
- Spreading a thin layer of the whipped topping mixture on the bottom helps the ice cream sandwiches adhere.
- Make sure that you chill this in the freezer for at least 3-4 hours before serving.
- This is a great make ahead dessert.
Want that perfect summertime treat that you can make in no time and the is loved by everyone? Then you have to throw together this Reese’s Ice Cream Sandwich Cake ASAP!
If you like this recipe you might also like:
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Reese's Ice Cream Sandwich Cake
Ingredients
- 24 ice cream sandwiches
- 8- ounce package cream cheese softened to room temperature
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped cream topping thawed
- ⅓ cup chocolate syrup
- 10 full size Reese’s peanut butter cups chopped
Instructions
- In a large bowl add the softened cream cheese, peanut butter, powder sugar, and vanilla extract. With an electric hand mixer beat together until smooth and creamy.
- Add in the whipped topping and fold it into the peanut butter mixture until just combined. Set aside.
- Spread a thin layer of the whipped topping mixture in the bottom of a 9x13-inch baking dish.
- Unwrap and line 12 of the ice cream sandwiches on top of the whipped topping mixture (you may need to slice one or two sandwiches to fit all into the pan).
- Spread half of the remaining whipped topping mixture over the top of the ice cream sandwich layer.
- Drizzle half of the chocolate syrup over the whipped topping and sprinkle on half of the Reese’s peanut butter cups evenly across the top.
- Unwrap and layer the 12 remaining ice cream sandwiches over the top of that layer, top with remaining whipped topping mixture, drizzle the remaining chocolate syrup and sprinkle the remaining Reese’s peanut butter cups over the top.
- Cover loosely with foil and place into the freezer for 3-4 hours before serving.
- Slice in squares and enjoy!
Notes
- For easier and cleaner cutting use a knife dipped in warm water (make sure to wipe it off before slicing).
- This can be frozen, see above on how to do that.
- You can make your own homemade whipped topping, just make sure you make enough as calls for in the recipe.
- You can add things to this recipe, see above for some ideas.
- For some extra crunch, use chunky peanut butter.
- Make sure that your ice cream sandwiches are slightly thawed.
- Spreading a thin layer of the whipped topping mixture on the bottom helps the ice cream sandwiches adhere.
- Make sure that you chill this in the freezer for at least 3-4 hours before serving.
- This is a great make ahead dessert.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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