Reeses Brownie Toffee Delight Ice Cream Cake Recipe

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!

Reese's Brownie Toffee Delight Ice Cream Cake

A layered frozen dessert built on a fudgy brownie base, packed with vanilla ice cream, chopped Reese's miniatures, and English toffee bits, finished with hot fudge and reserved peanut butter cups on top.

Print Recipe Pin Recipe

Total Time for prep, cook, chill 6 hours hrs

Total Time 6 hours hrs

Course Dessert

Cuisine American

Servings 12 Servings

Equipment

• 18x26 inch jelly roll pan used to bake the brownie base.
• Springform pan used to build and freeze the layered ice cream cake.
• Large mixing bowl used to combine the ice cream, chopped Reese's, and toffee bits.
• Microwave-safe bowl used to heat the hot fudge before drizzling.
• Rubber spatula used to mix the ice cream mixture and spread it evenly into the pan.

Ingredients

  

1x2x3x

Brownie Base:

• 2 family-size brownie mixes approximately 1,800 g total
• 4 large eggs 200 g
• 1 1/3 cups vegetable oil 295 ml
• 1/2 cup water 120 ml

Ice Cream Cake Mixture:

• 1 1/2 containers vanilla ice cream 1.5 quart each (approximately 2,130 g)
• 1 family bag Reese's miniatures 6 to 8 pieces reserved for topping (approximately 680 g)
• 1 1/4 cups English toffee bits 1/4 cup reserved for topping (210 g total)
• 1 jar hot fudge sauce 11.75 oz (333 g)

Instructions

 

• Preheat the oven according to the brownie mix package directions and prepare the jelly roll pan with non-stick spray or parchment.
• Mix both brownie packages with the eggs, oil, and water according to package instructions, then spread evenly into the prepared jelly roll pan and bake as directed.
• Once baked, transfer the brownie pan to the refrigerator and cool completely, about 1 hour.
• While the brownies cool, chop all but 6 to 8 of the Reese's miniatures and place in a large mixing bowl with 1 cup of the toffee bits.
• Remove the ice cream from the freezer and let it sit at room temperature until just soft enough to scoop, about 10 to 15 minutes.
• Scoop the softened ice cream into the bowl with the Reese's and toffee bits and fold together until evenly combined.
• Place the springform pan upside down on the cooled brownie slab and press firmly to leave a circular impression, then cut along that outline and lift the brownie circle out cleanly.
• Place the brownie circle into the bottom of the springform pan.
• Spread the ice cream mixture over the brownie base in an even layer about 3 inches deep.
• Crumble some of the remaining brownie scraps over the top of the ice cream layer.
• Spread a thin layer of the remaining ice cream mixture over the crumbled brownie just enough to cover.
• Sprinkle the reserved 1/4 cup of toffee bits evenly over the top.
• Cover the pan tightly with tin foil and freeze until completely solid, at least 4 hours or overnight.
• Thirty minutes before serving, remove the cake from the freezer to allow it to soften slightly.
• Heat the hot fudge in a microwave-safe bowl in 15-second intervals, stirring between each, until poured easily.
• Drizzle the hot fudge over the top of the cake, then arrange the reserved Reese's miniatures on top before serving.

Notes

• Remove the ice cream from the freezer just long enough to scoop easily; overly melted ice cream will make the mixture too loose to layer cleanly.
• For birthday presentations, flip the reserved Reese's upside down so the flat bottom holds a candle securely.
• Store any leftovers tightly covered in the freezer for up to 2 weeks.
• Substitute chocolate ice cream or peanut butter ice cream in place of vanilla for a richer flavor profile.
• The brownie scraps left after cutting the circle can be crumbled into the layers or saved for another use.
• Macros estimate per serving (based on 12 servings): Calories 720, Protein 9 g, Fat 38 g, Carbs 88 g.

Keyword cake, ice cream cake

Tried this recipe?Let us know how it was!