Reeses Brownie Toffee Delight Ice Cream Cake Recipe

Ice cream cake

Indulgence takes on a new form with this delectable ice cream cake recipe. Layers of rich brownies, creamy toffee ice cream, and the unmistakable allure of Reese’s peanut butter cups come together in a harmonious symphony of flavors and textures. This dessert, inspired by Pinterest,  promises a delightful experience that will satisfy even the most discerning sweet tooth. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this Reese’s Brownie Toffee Delight Ice Cream Cake recipe is sure to delight your taste buds and leave you craving for more. It was AMAZING! The entire family will love it!


18×26 jelly roll pan
2 Family size brownie mixes
4 eggs
1 1/3 cups oil
1/2 cup water

Reeses Brownie Toffee Delight Ice Cream Cake Ice cream Cake Mixture:

Spring Form pan
1-1/2 containers of 1.5 quart vanilla ice cream
Family bag of Reeses miniatures, 6-8 reserved
1-1/4 cups English toffee bits, 1/4 cup reserved
1 small container of hot fudge – 11.75 oz
6 candles, optional

Ice Cream Cake Directions:

Make brownies according package in the 18×26 jelly roll pan.
While brownies are baking, chop up all but 6-8 of Reeses and place in bowl.
Add 1 cup toffee bits to mixture.
Take ice cream and leave on counter.

Once brownies come out, place in the refrigerator to cool for about 1 hour.  You want the brownies to be completely cool.  Just before taking the brownies out, scoop 1 1/2 containers of ice cream into the bowl of candy mixture and mix thoroughly.
After brownies are cool, place spring form pan upside down on to brownies and press firmly enough to show marks on the brownies.
Cut a circle using the impression from the pan and then scoop out the complete circle of brownie, trying not to break it but it’s okay if you do.
Place the brownie in the bottom of the spring  form pan.
Spread the ice cream mixture on to the brownie, about 3 inches.

Next, crumple some of the remaining brownie on top of the ice cream.
Cover crumpled brownie with a smaller layer of ice cream mixture, just enough to cover.
Sprinkle the 1/4 cup reserved toffee bits on top.

Cover with tinfoil and freeze.

When ready to serve cake:

Thirty minutes before service, remove from the freezer.
Now you’ll heat hot fudge in the microwave.  Make sure to check every 15 seconds and stir.
Once hot fudge is a liquid texture, drizzle on top of cake.
Last you’ll place reserved Reese’s on top of cake.
Note: If using for a birthday, flip Reeses upside down to easily place candles in the bottom of them.

Store leftovers in the freezer (if there are any!)

For other great recipes and crafts, visit us on Facebook or Pinterest! And as always, don’t forget to share!

 What’s your favorite flavor ice cream?  We’d love to see what ice cream cakes you’ve made!

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