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No-Churn Reese’s Peanut Butter Cup Ice Cream Cake

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No-churn Reese’s Ice Cream Cake may become your new favorite frozen dessert! Peanut butter ripples through peanut butter cup ice cream, topped with chocolate ganache, and covered with fresh whipped cream makes this one of the best easy no-churn ice cream cake recipes!

You only need seven simple ingredients and no ice cream maker needed to make Homemade No-Churn Peanut Butter Cup Ice Cream Cake!

Reese's Peanut Butter Cup No-Churn Ice Cream Cake

Originally published on September 17, 2013. Updated on July 5th, 2017.

I’m a terrible wife.  I’m a food blogger and a stay-at-home-mom, and what did I do for The Hubby’s birthday this year?  Pretty much nothing!  Nada!  Hmm, trying to remember if I even cooked a special dinner.  I don’t think I did. If I recall correctly, we were having a bad week, so we went out for barbecue.  Then I bought a Dairy Queen Reese’s Peanut Butter Cup Blizzard Ice Cream Cake.

To add insult to injury, they spelled his name wrong.  His name is Bill – tough one there, right?  Wait, it gets worse on all fronts.  I sent my mom to pick up the cake (nope, didn’t even do that myself), and she told the guy his name IN.THE.STORE.  It wasn’t even like it was a bad cell phone connection.  Can you say “Cake Wreck”?!?!

Cake wreck

I might possibly be an even worse sister.  My sister’s birthday was last Monday.  We Skyped.  I stink at remembering to get cards in the mail, and I have no idea what to buy her.  She has amazing style, so she would not want me picking out clothes for her.  I wear four year old yoga pants.  She wears Ann Taylor and Vineyard Vines and a bunch of trendy brands that I probably have never even heard of.  She lives at home, so doesn’t need kitchen-y type stuff, which is my area of expertise.

I’m stumped.  I’ll probably just hand her some cash the next time I see her, since she could always use that. But maybe I did earn a few brownie (umm, ice cream cake?) points.

You see this gorgeous peanut butter cup no-churn ice cream cake full of happiness…

Homemade Peanut Butter Cup No-Churn Ice Cream Cake Recipe

 

Yeah, this peanut butter frozen dessert is what I wanted to make for The Hubby.

A much tastier and prettier version of what I bought.  And I made this one completely from scratch for her boyfriend!

And holy moley was it UHHH-MAAAAYYY-ZIIINNNNG!  I mean, even the ugliest ice cream cake ever (see above) was delicious.  And this totally homemade ice cream cake was creamy and rich, and unbelievably peanut buttery!!!  It starts with a no-machine needed ice cream (like this one) which is spread into a cake pan and frozen.  Then a simple chocolate ganache covers the top, and the whole thing is covered in whipped cream.

Have a slice of No-Churn Peanut Butter Cup Ice Cream Cake filled with Reese's

Does it get any better?!  Ummm, no! I mean, I big fat puffy heart love ice cream and I big fat puffy heart love peanut butter and chocolate, so that’s what you are getting. #sorrynotsorry

How to make a Homemade Ice Cream Cake with Reese's Peanut Butter Cups

If you love the peanut butter cup no-churn ice cream cake recipe, check out these frosty frozen treat ideas:

Bana-Nutella-Chip-Ice-Cream-with-caption.jpgChocolate-Peanut-Butter-Frozen-Yogurt-Bars-2-title.jpg

My friends also have some fabulous frozen treats. There’s this luscious  No Machine Caramel Swirl Ice Cream from Wine & Glue. Lemons for Lulu has another party dessert with Hot For Cookie Ice Cream Pie. And these No Bake Birthday Cake Ice Cream Cups from The Domestic Rebel are sure to be a hit.

No-Churn Reese's Homemade Ice Cream Cake

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No-Churn Reese's Peanut Butter Cup Ice Cream Cake served on a platter

Here’s the recipe for the peanut butter cup no-churn ice cream cake!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on Pinterest!

Print Recipe
5 from 3 votes

Homemade No-Churn Peanut Butter Cup Ice Cream Cake

Peanut butter ripples through a peanut butter flavored, peanut butter cup-studded ice cream, topped with chocolate ganache, and covered with fresh whipped cream.
Prep Time35 mins
Cook Time4 hrs
freezing time4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: gluten free desserts, ice cream cake recipe, no-churn ice cream, peanut butter cup desserts, peanut butter recipes, vegetarian
Servings: 10
Calories: 698kcal
Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the ice cream cake:

  • 1 pint heavy cream
  • 13.5 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter divided
  • 20 miniature Reese's Peanut Butter Cups, coarsely chopped (I froze them first to make them easier to chop), plus additional for decorating, if desired

For the ganache:

  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy cream

For the whipped cream:

Instructions

For the ice cream:

  • Line a 9 inch springform pan with plastic wrap.
  • Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
  • Whisk together the sweetened condensed milk, vanilla, and ¼ cup peanut butter until smooth.
  • Gently fold the sweetened condensed milk mixture into the whipped cream.
  • Place small dollops of peanut butter on top of the cream mixture, add the peanut butter cups, and fold together gently.
  • Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm. During this time, prepare the ganache.

For the ganache:

  • Place the chocolate chips and heavy cream in a microwave safe bowl, and microwave for 1 minute. (If you do not have a microwave, heat the cream to a simmer on the stove and pour over the chips)
  • Whisk until smooth, and cool to room temperature.
  • Remove the cake from the freezer and quickly top with the cooled ganache, spreading evenly.
  • Return to freezer to slightly firm up the ganache. During this time, prepare the whipped cream.

For the whipped cream:

  • Place the ingredients in a bowl.
  • Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
  • Remove the cake from the freezer and spread evenly with the whipped cream to cover all sides. Decorate with additional peanut butter cups, if desired.
  • Return to the freezer for at least another hour or two, until frozen.

Notes

For best results, when whipping the cream for both the ice cream and the whipped cream topping, make sure the heavy cream is very cold, and put your bowl and whisk attachment or beaters in the freezer for a bit.

Nutrition

Serving: 1slice | Calories: 698kcal | Carbohydrates: 44g | Protein: 10g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 139mg | Sodium: 194mg | Potassium: 444mg | Fiber: 2g | Sugar: 37g | Vitamin A: 29.1% | Vitamin C: 1.8% | Calcium: 19.5% | Iron: 9%

Enjoy!

No-Churn Peanut Butter Cup Ice Cream Cake slice and entire cake with slice removed

 

Homemade No-Churn Peanut Butter Cup No-Churn Ice Cream Cake on a plateThin slice of Homemade No-Churn Peanut Butter Cup Ice Cream Cake

 

 

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Comments

  3. chris says

    February 17, 2015 at 4:41 pm

    I made this for my wife on valentines day, she loved it, she was shocked it was all homemade, except for the p.b. Cups of course. Thanks for the recipe. It was delicious!

    Reply

  5. Becca says

    January 16, 2015 at 9:06 pm


    Is it best to make the cake the day you want to serve it? Would the ice cream get too solid/hard if I made it the day before? Thank you!

    Reply

  7. Leslie Baker says

    August 30, 2014 at 9:26 pm

    I am making a version of your Peanut Butter cup Pie. Mine is a loaf with PB frozen custard (a specialty of Wisconsin) with a layer of crushed peanut butter cups and chocolate pretzels. This one is for my daughter.

    Reply

  13. Carla says

    September 17, 2013 at 6:42 pm

    Every day is ice cream cake day! I’m terrible at buying birthday cards or mailing gifts on time. My friend’s birthday was in May, and I finally mailed her gift in August. It would be much easier if I lived closer to her. Maybe I’ll make her this cake and she’ll forgive me!

    Reply

  15. Nancy @ gottagetbaked says

    September 17, 2013 at 2:05 pm

    Brianne, you should NEVER be sorry for bringing homemade no-churn peanut butter cup ice cream cake to the table! T’hell with apples ‘n pumpkins ‘n getting a head start on Christmas cookies (oh Lawd!) when we can indulge in this deliciousness. Your cake looks amazing. I’m just as a bad a wife, sister, friend as you are, lol. I never do anything special for my husband (it’s a miracle he’s still with me) and I always end up giving cash as gifts to everyone I know. It’s all good. Nothing says love like cash, except for maybe peanut butter ice cream pie 🙂

    Reply

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