No-Churn Reese’s Ice Cream Cake

If you’ve spent much time around here, you’ve probably figured out that Reese’s are my favorite candy and ice cream is my favorite dessert. So combining them into a homemade Reese’s Ice Cream Cake was an easy decision. And since I live with a family of peanut butter lovers too, it’s become one of our favorite birthday desserts.

Many Reese’s ice cream cake recipes start with cartons of softened ice cream, but I wanted something even richer and creamier. My homemade version starts with an easy no-churn peanut butter ice cream base loaded with chopped Reese’s and ribbons of creamy peanut butter. Then it’s finished with a layer of rich chocolate ganache and fluffy whipped cream for a dessert that’s every bit as impressive as it is easy to make.

Why You’ll Love This Reese’s Ice Cream Cake

• Made from Scratch: Instead of thawing and refreezing store-bought ice cream, this cake starts with creamy homemade no-churn ice cream for the best flavor and texture.
• No Ice Cream Maker: Just whip, fold, freeze, and enjoy. Homemade ice cream doesn’t get much easier.
• Loaded with Peanut Butter: Peanut butter flavors the ice cream base, and even more is swirled through it, with plenty of Reese’s mixed in, so peanut buttery goodness is packed in every bite.

• Finish the Ice Cream Base: Pour the sweetened condensed milk mixture into the whipped cream and fold in gently.

• Add the Mix-Ins: Fold dollops of peanut butter and chopped Reese’s into the ice cream base.
• Pour and Freeze: Spread it into the prepared pan, leveling it with an offset spatula, and pop it in the freezer. Put the bowl you used for the whipped cream back in the freezer.

• Make the Chocolate Ganache: Place the chocolate chips and heavy cream in a microwave-safe bowl, and microwave it for 1 minute. You could also heat the cream in a small saucepan on the stove and pour it over the chocolate chips. Either way, whisk the chocolate into the cream until the ganache is smooth and cool it to room temperature.
• Top with Ganache: Spread the ganache over the top of the cake in a smooth layer using an offset spatula, then return it to the freezer.

• Make the Whipped Cream: Whip the heavy cream, powdered sugar, and vanilla extract to soft peaks in the bowl from the freezer. Unmold the cake and take off the plastic wrap.
• Add the Whipped Cream: Spread the whipped topping over the frozen cake evenly with an offset spatula, pipe on any designs you want, and decorate the top with more peanut butter cups. Freeze the finished cake for another couple of hours.
• Serve: Once it’s completely set, slice up your ice cream cake and serve it.

Tips for Success

Even though it’s packed with decadent layers, this peanut butter ice cream cake is so easy to make! Follow these tips so it comes out just right every time.

• Warm the Knife: If you’re having any trouble making cuts because the cake is frozen solid, you can run your knife under hot water to make it easier to slice. Be sure to dry the knife with a paper towel before using it, though.
• Use Lots of Candy: Make sure you have plenty of Reese’s! This Reese’s ice cream cake is meant to be loaded, so don’t be afraid to pack in the peanut butter cups.
• Line the Pan: You’ll probably want to slice this cake on a platter to make it easier on yourself. Lining the sides and bottom of the cake pan makes it easy to pull the cake out and place it on a serving plate.
• Chill a Bowl: I like to put the metal or glass bowl I plan to use in the freezer for a bit before whipping cream. Make sure the heavy cream itself is also very cold. You can even stick your whisk attachment or beaters in the freezer along with the bowl for even better results. Using cold ingredients and materials makes it easier to get those stiff peaks.
• Fold Gently: Whenever you fold the ingredients together, be sure to do it gently so you don’t deflate the cream. This will keep your ice cream cake light and creamy.

Variation Ideas

This ice cream cake is already loaded with good stuff, but who says you can’t add more? Try one of these ideas to help you tap into your kitchen creativity.

• Reese’s Pieces: Whether you’re adding them in or using them to replace the peanut butter cups altogether, adding these candy-coated dots of nutty goodness can only make things better. You can chop them up first or just throw them in whole. This is a great alternative if you don’t want to spend time chopping your add-ins. You can also add other goodies, like M&Ms or chunks of your favorite candy bars.
• Peanut Butter Ganache: You can use peanut butter chips to make the ganache instead of chocolate if you want even more nutty flavor. You can also go half-and-half with peanut butter and semi-sweet chips to make a Reese’s flavored ganache!
• Chocolate Ice Cream: Another way to ramp up the Reese’s theme is to make chocolate peanut butter ice cream. To do this, just add some cocoa to your first batch of whipped cream (or even your second, if you want a richer topping).
• Peanut Butter Topping: Go nuts by making your own homemade peanut butter sauce. Just mix 2 tablespoons of maple syrup with 1 tablespoon of peanut butter, pop it in the microwave for 10-20 seconds, and mix it together. In two quick steps, you’ve got a smooth and creamy peanut butter topping to drizzle over your ice cream cake.