If you’re a fan of Reese’s, chocolate, and all things indulgent, buckle up because this Reese’s Overload Ice Cream Sundae Cake is about to become your new obsession. We’re talking layers of creamy ice cream, peanut butter, rich chocolate, and a crunchy cookie crust—all coming together in a dessert that’s as easy as it is irresistible. Trust me, you’re going to want to make this ASAP. Whether you’re celebrating something special or just treating yourself (because you deserve it), this cake is the ultimate sweet escape.
Why You’ll Love Reese’s Overload Ice Cream Sundae Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a birthday party, a summer BBQ, or just a weekend treat, this dessert fits the occasion perfectly. Here’s why it’s a must-try:
Versatile: Perfect for birthdays, summer gatherings, or just a fun weekend treat. It’s the ultimate dessert for any chocolate and peanut butter lover.
Budget-Friendly: Uses simple, affordable ingredients, making it a great option when you want a fancy-looking dessert without breaking the bank.
Quick and Easy: No baking required! Just layer everything together, freeze, and you’re good to go.
Customizable: Add extra toppings like caramel, crushed Oreos, or even a drizzle of hot fudge for a personal twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Reese’s Overload Ice Cream Sundae Cake
Here’s what makes this cake so incredible—it’s loaded with textures and flavors that all work together beautifully. Let’s break it down:
Chocolate Cookie Crust: The crunchy base that holds all the deliciousness together. You can use crushed Oreos or chocolate graham crackers for the perfect foundation.
Peanut Butter Cups: The star of the show! Chopped Reese’s peanut butter cups are scattered throughout, bringing that classic chocolate-peanut butter combo we all love.
Vanilla Ice Cream: A creamy, dreamy layer that balances out the richness of the chocolate and peanut butter. Feel free to swap it for chocolate or peanut butter ice cream if you want an extra indulgent twist.
Chocolate Syrup: Drizzled between the layers for an extra punch of chocolatey goodness.
Peanut Butter Sauce: Because you can never have too much peanut butter! This adds an extra layer of flavor that takes the cake to the next level.
Whipped Topping: Light and fluffy, this helps balance the richness of the other ingredients and gives the cake a beautiful finish.
Crushed Peanuts: A little crunch goes a long way! These add texture and enhance the peanut butter flavor.
Instructions
Prepare the Crust
Start by crushing your chocolate cookies into fine crumbs. Mix them with melted butter and press the mixture firmly into the bottom of a springform pan. This will create a firm and delicious base for your cake. Place it in the freezer while you prepare the next layer.
Layer the Ice Cream
Scoop softened vanilla ice cream over the crust, spreading it evenly. This creamy layer helps bind all the flavors together and makes every bite smooth and indulgent. Return it to the freezer for at least 30 minutes to firm up.
Add the Toppings
Scatter chopped Reese’s peanut butter cups over the ice cream layer. Drizzle chocolate syrup and peanut butter sauce generously over the top. If you love extra crunch, sprinkle crushed peanuts for added texture.
Repeat the Layers
If you want an extra-thick cake, repeat the ice cream, Reese’s, and syrup layers to build even more deliciousness into each bite.
Freeze Until Set
Cover the cake with plastic wrap and let it freeze for at least 4 hours (or overnight) to ensure the layers hold together perfectly when sliced.
Garnish and Serve
Before serving, top with whipped cream, more Reese’s, and an extra drizzle of chocolate syrup. Slice, serve, and enjoy every decadent bite!
Notes
Servings: 10-12
Calories per serving: Approx. 450
Preparation Time
Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
How to Serve Reese’s Overload Ice Cream Sundae Cake
This dessert is pure indulgence, and you can take it to the next level by serving it with:
- A drizzle of warm hot fudge or caramel sauce
- A scoop of peanut butter or chocolate ice cream on the side
- A sprinkle of crushed Oreos or extra peanuts for added crunch
- Fresh berries for a slightly tart contrast to the sweetness
Additional Tips
- Let it sit for a few minutes before slicing – This makes it easier to cut through the layers without cracking.
- Use a warm knife – Running your knife under hot water helps slice through the frozen cake smoothly.
- Experiment with flavors – Swap vanilla ice cream for chocolate, peanut butter, or even coffee-flavored ice cream for a unique twist.
- Make it ahead – This cake stores well in the freezer, making it a perfect make-ahead dessert for parties.
Faq’s
Can I use a different type of cookie for the crust?
Yes! Graham crackers, chocolate wafers, or even peanut butter cookies would work well.
Can I make this without peanut butter?
If you’re not a peanut butter fan, swap Reese’s for chopped Snickers or Kit-Kat bars for a different twist.
How do I store leftovers?
Wrap slices in plastic wrap and store them in an airtight container in the freezer for up to two weeks.
Can I use homemade peanut butter sauce?
Absolutely! Melt peanut butter with a little powdered sugar and milk to create a smooth drizzle.
What’s the best way to soften ice cream for layering?
Let it sit at room temperature for about 10 minutes or microwave it for a few seconds until scoopable.
Can I make this in a regular baking dish instead of a springform pan?
Yes, but a springform pan makes slicing and serving much easier.
Can I add other candies to the mix?
Of course! Crushed M&M’s, Twix, or even chunks of brownie would be amazing additions.
How far in advance can I make this cake?
You can make it up to a week ahead—just keep it tightly wrapped in the freezer.
Do I have to freeze it for 4 hours?
Yes, this ensures that all the layers set properly and don’t melt when sliced.
Can I use store-bought whipped topping instead of homemade?
Yes! Either works, but homemade whipped cream will give it a fresher taste.
Conclusion
This Reese’s Overload Ice Cream Sundae Cake is the ultimate treat for chocolate and peanut butter lovers. It’s rich, creamy, crunchy, and completely irresistible. Whether you’re making it for a special occasion or just because you need a sweet fix, this dessert is guaranteed to impress. Give it a try—you won’t regret it!
Print
Reese’s Overload Ice Cream Sundae Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 30 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-Bake & Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Reese’s Overload Ice Cream Sundae Cake is the ultimate dessert for peanut butter and chocolate lovers! Layers of rich chocolate cake, creamy peanut butter ice cream, and crushed Reese’s candies are drizzled with hot fudge and peanut butter sauce for an indulgent treat.
Ingredients
For the Cake Base:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 2 eggs
For the Ice Cream Layer:
- 1 1/2 quarts (1.4L) peanut butter ice cream, softened
- 1 cup crushed Reese’s Peanut Butter cups
- 1/2 cup crushed Reese’s Pieces
For the Toppings:
- 1/2 cup hot fudge sauce
- 1/2 cup peanut butter sauce
- 1/2 cup whipped cream
- 1/4 cup chopped peanuts
- Extra Reese’s Peanut Butter Cups & Reese’s Pieces for garnish
Instructions
-
Prepare the Cake Base:
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add buttermilk, vegetable oil, vanilla, and eggs. Mix until smooth.
- Pour batter into the pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
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Assemble the Ice Cream Layer:
- Spread softened peanut butter ice cream evenly over the cooled cake.
- Sprinkle crushed Reese’s Peanut Butter Cups and Reese’s Pieces over the ice cream.
- Cover with plastic wrap and freeze for 4-6 hours, or until firm.
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Add Toppings & Serve:
- Drizzle hot fudge and peanut butter sauce over the top.
- Pipe whipped cream around the edges.
- Garnish with extra Reese’s candies and chopped peanuts.
- Slice and serve immediately!
Notes
- For easier slicing, let the cake sit at room temperature for 5 minutes before cutting.
- Use a warm knife for clean cuts.
- Store leftovers in the freezer, wrapped tightly, for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: ~480 kcal
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg