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Reese’s Peanut Butter Cup Brownie Ice Cream Cake

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This recipe is super simple to make, it just takes a little time to freeze! Did I mention ridiculously delicious? Well it is! I made this for my husband’s birthday and everyone at the party gave me rave reviews!

Ingredients

  • 1 box Family Sized Brownie Mix (18.3 Oz.)
  • Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
  • ½ cups Smooth Peanut Butter
  • 3 quarts Vanilla Ice Cream
  • 1-¼ cup Smooth Peanut Butter
  • 1 cup Heavy Whipping Cream
  • ¼ cups Granulated Sugar
  • ½ teaspoons Vanilla Extract
  • 1 package Mini Reese's Peanut Butter Cups (12 Oz. Bag)
  • 5 dashes Unsweetened Cocoa Powder (for Decoration)

Preparation

Part I- Make brownie batter according to packaged directions by mixing the dry mix with the additional required ingredients specified in mix package (typically water, eggs and oil). Pour into greased 10 inch Springform pan. (You may want to wrap your pan in foil if it isn’t completely leak proof.) Melt 1/2 cup peanut butter in microwave for 30 seconds or so. Drop by the spoonful onto brownie batter. Using a butter knife, swirl peanut butter into brownie batter. Bake at 325 degrees for 45-55 minutes. Let cool completely.

Part II- Scoop vanilla ice cream into large bowl and break apart as best as possible. Microwave ice cream for 30 second intervals, stirring until ice cream is easier to stir and is smooth. Microwave peanut butter for 30 seconds or so to melt. Stir peanut butter into ice cream until incorporated. Pour over top of cooled brownie and smooth the top. Cover with plastic wrap and freeze until solid, at least 2 hours.

Part III- Whip cream with sugar and vanilla until firm peaks form. Chop up mini Reese’s Peanut Butter Cups into smaller pieces being sure to reserve 5 whole peanut butter cups for the top. Remove ice cream cake from freezer. Run a long skinny knife along edges of cake to loosen and then unlatch and remove sides of Springform pan. Frost cake with whipped cream mixture, reserving 1/2 cup. Press chopped Reese’s into the sides of the cake. Pipe 5 rosettes onto top of cake with reserved whipped cream. Sprinkle cocoa over top the entire cake. Place 5 whole mini Reese’s into rosettes. Store in freezer until ready to serve.

To serve, remove cake from freezer 5-10 minutes before serving. Dip a large knife into a cup of very hot water to help cut through the cake easier. The first piece will be tough to remove, but after that, it should get much easier.

3 Comments

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bowmanh23 on 1.7.2011

I made it for my daughter’s 11th birthday. It was easy and delicious. My husband and my oldest daughter said it was the best cake they ever had and that we could not have bought one any better. My youngest daughter, who is only 16 months, cried whenever she was done with her piece because she wanted more! This will be a regular appearance around our house. Thanks for sharing!

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kwhitten on 8.13.2010

This looks amazing and so doable.

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TheBoysMadeMe on 7.28.2010

What a delicious looking cake! This will be my husbands next birthday cake!

5 Reviews

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jenny_bee on 8.13.2015

DELISH!!! I made this for our monthly birthday celebration at work and it was AHHH-MAZING!!! Definitely use the good ice cream (ie. ice cream not full of chemicals and junk) and good peanut butter– it’s worth it! Also, made it in a 9×13 glass pan and, while quite full, was just fine.

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Eugenia on 4.11.2013

I made it for a party and everyone loved it — and it looked so impressive! I love how there’s room for variations. I might try a brownie/strawberry version next time, or brownie/peanut butter/banana. Thank you!!

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Brittney Potter on 5.4.2012

I made this a while ago for my boyfriend and roomies and let’s say it didn’t last over the weekend! Very good, thanks!

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bowmanh23 on 1.7.2011

I made it for my daughter’s 11th birthday. It was easy and delicious. My husband and my oldest daughter said it was the best cake they ever had and that we could not have bought one any better. My youngest daughter, who is only 16 months, cried whenever she was done with her piece because she wanted more! This will be a regular appearance around our house. Thanks for sharing!

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kwhitten on 8.13.2010

I made this yesterday for my husband’s birthday. It was the star of the dinner. I made it as instructed but added caramel to the ice cream. It may have been overkill, but what a way to go! thanks for the recipe.

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