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Reeses Brownie Toffee Ice Cream Cake

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.
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Total Time for prep, cook, chill 6 hours
Total Time 6 hours
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
  

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
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