Reese's Ice Cream Cake

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Homemade Reese's ice cream cake with vanilla ice cream mixed with peanut butter cups and swirls of peanut butter in a graham cracker crust. Make it for an easy dessert everyone will love!

Course Dessert

Cuisine American

Keyword reese’s ice cream cake, reese’s peanut butter cup ice cream cake, reese’s peanut butter cup ice cream cake recipe

Prep Time 25

Freeze Time 8

Total Time 8 25

Servings servings

Calories 517kcal

Author Kelly Nardo

Equipment

9-inch springform pan

Ingredients

6.5 ounces cinnamon graham crackers (about 12 sheets)
5 tablespoons butter, melted
2 tablespoons honey
1.5 quarts vanilla ice cream, slightly softened (I used Tillamook vanilla bean)
1/4 cup all-natural peanut butter
1 4.7 bag mini peanut butter cups, chopped, plus more for topping
for topping - chopped mini peanut butter cups, peanut butter

Instructions

Line the bottom 9 inch spring form pan with parchment paper. The easiest way to do this is to trace the bottom of the pan on parchment paper and then cut it. If you don’t have a springform pan, you will need to line your whole pan with parchment paper or Saran Wrap.
Make the graham cracker crust. To a food processor, add graham crackers and pulse until crumbled. Add melted butter and honey and pulse until combined, and the mixture is slightly sticky. Press into the bottom of a 9-inch springform pan, making sure to press it down evenly and a little up the side of the pan. Place in the freezer to harden.
Make the ice cream mixture. Add ice cream to a large bowl. Add peanut butter and chopped peanut butter cups and stir to combine.
Make cake. Add the ice cream mixture over your graham cracker crust, spreading it out evenly. Top with more chopped peanut butter cups and drizzle with peanut butter if desired.
Freeze overnight, or until hardened.
Enjoy! Slice and enjoy! A hot knife works best for slicing easily through the cake.

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