Short Description
Indulge in the ultimate dessert experience with this Reese’s Overload Ice Cream Sundae Cake. Featuring layers of rich chocolate cake, creamy peanut butter ice cream, and a decadent topping of Reese’s cups, chocolate syrup, and peanut butter drizzle, this cake is a dream come true for peanut butter and chocolate lovers. Perfect for birthdays, celebrations, or just because!
Why You’ll Love This Recipe
- A heavenly combination of chocolate and peanut butter flavors
- No baking required – easy to assemble and freeze
- Perfect for summer or any special occasion
- A crowd-pleaser that impresses with every bite
- Can be made ahead of time for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake or brownie base
- Peanut butter ice cream
- Reese’s Peanut Butter Cups (chopped)
- Reese’s Pieces
- Chocolate syrup
- Peanut butter drizzle
- Whipped cream
- Crushed chocolate cookies (optional)
Directions
- Prepare the chocolate cake or brownie base and allow it to cool completely. If using store-bought, ensure it is at room temperature.
- Spread a thick layer of peanut butter ice cream over the cake, smoothing it out evenly.
- Sprinkle chopped Reese’s Peanut Butter Cups and Reese’s Pieces over the ice cream layer.
- Drizzle chocolate syrup and warmed peanut butter over the top.
- Freeze for at least 4 hours or until firm.
- Before serving, top with whipped cream and additional Reese’s candies.
- Slice and enjoy this peanut butter-chocolate masterpiece!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Freezing Time: 4+ hours
- Total Time: About 4 hours 20 minutes
Variations
- Brownie Base: Swap the chocolate cake for a chewy brownie base for extra fudginess.
- Ice Cream Flavor: Try using chocolate peanut butter ice cream for even more richness.
- Nut-Free Option: Use caramel or butterscotch chips instead of Reese’s candies.
- Extra Crunch: Add crushed pretzels or chopped peanuts for texture.
Storage/Reheating
- Storage: Keep the cake frozen, covered tightly with plastic wrap or foil, for up to 1 month.
- Serving Tip: Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting.
FAQs
How far in advance can I make this cake?
You can make this cake up to a week in advance and keep it stored in the freezer.
Can I use store-bought cake for this recipe?
Yes, a store-bought chocolate cake or brownie works perfectly for convenience.
What’s the best way to drizzle peanut butter?
Warm peanut butter slightly in the microwave and drizzle it with a spoon or piping bag.
Can I use other candies in this cake?
Absolutely! Try adding M&M’s, Snickers pieces, or crushed Oreos for a fun twist.
How do I cut the cake without it falling apart?
Use a warm knife (run it under hot water and dry it) to get clean slices.
Can I make this recipe dairy-free?
Yes! Use dairy-free ice cream and a vegan chocolate cake base.
Do I need to line my pan before assembling?
Lining your pan with parchment paper makes removal and slicing much easier.
Can I use peanut butter cookies as a base?
Yes, a peanut butter cookie crust would add even more peanut butter flavor!
How do I prevent freezer burn?
Wrap the cake tightly in plastic wrap and store it in an airtight container.
Can I make this into individual servings?
Yes, assemble the layers in cupcake liners or ramekins for personal-sized treats.
Conclusion
Reese’s Overload Ice Cream Sundae Cake is the perfect dessert for any peanut butter and chocolate fan. Easy to make, rich, and absolutely delicious, this frozen treat will be the star of any gathering. Whether you’re celebrating a special occasion or just treating yourself, this cake is a guaranteed hit!
PrintReese’s Overload Ice Cream Sundae Cake
This Reese’s Overload Ice Cream Sundae Cake is a rich, decadent dessert layered with chocolate and peanut butter flavors. It features a crunchy Oreo crust, creamy peanut butter ice cream, chopped Reese’s candies, hot fudge, and a smooth peanut butter drizzle. Perfect for summer gatherings or anytime you need an over-the-top treat!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Crust:
- 24 Oreo cookies, crushed
- 4 tbsp unsalted butter, melted
Ice Cream Layer:
- 1.5 quarts peanut butter ice cream (or vanilla mixed with peanut butter)
- 1 cup chopped Reese’s Peanut Butter Cups
- ½ cup Reese’s Pieces
Toppings:
- ¾ cup hot fudge sauce, warmed
- ½ cup peanut butter, melted
- ½ cup whipped cream
- Extra Reese’s Peanut Butter Cups, halved
- Extra Reese’s Pieces for garnish
Instructions
- Prepare the crust: In a bowl, mix the crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15–20 minutes.
- Add the ice cream layer: Let the peanut butter ice cream soften slightly, then spread it evenly over the Oreo crust. Sprinkle the chopped Reese’s Peanut Butter Cups and Reese’s Pieces on top.
- Drizzle and freeze: Pour the warm hot fudge sauce and melted peanut butter over the ice cream layer. Use a spatula to spread evenly. Cover with plastic wrap and freeze for at least 4 hours (or overnight for best results).
- Decorate: Before serving, top with whipped cream, halved Reese’s Peanut Butter Cups, and more Reese’s Pieces. Drizzle additional hot fudge and peanut butter if desired.
- Slice and enjoy! Use a sharp knife to cut into slices, wiping the knife between cuts for clean edges.
Notes
- Swap peanut butter ice cream for chocolate or vanilla if preferred.
- Store leftovers in the freezer, covered tightly, for up to 1 week.
- To make slicing easier, let the cake sit at room temperature for 5 minutes before cutting.