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

7/6/17

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!

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”?!?!

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…

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.

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

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
• Chocolate Peanut Butter Frozen Yogurt Bars
• Peanut Butter Banana Chocolate Chip Frozen Yogurt Pops
• Peanut Butter Cup Flourless Chocolate Cake Roll

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.

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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:

• 1 1/2 cup heavy cream
• 2 Tablespoons powdered sugar
• 1 tsp vanilla extract

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.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

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: 1455IU | Vitamin C: 1.5mg | Calcium: 195mg | Iron: 1.6mg

Enjoy!