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Peanut Butter Ice Cream Sandwich Cake Recipe

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4 from 15 reviews

This Peanut Butter Ice Cream Sandwich Cake is a decadent, no-bake dessert layering classic ice cream sandwiches with creamy peanut butter whipped topping, hot fudge, and Reese's peanut butter ice cream. Perfect for peanut butter lovers, it combines cool, rich flavors in a frozen cake that’s easy to assemble and ideal for parties or family gatherings.

  • Total Time: 2 hours 10 minutes (including freezing time)
  • Yield: 20 servings

Ingredients

Ice Cream Layer

  • 24 ice cream sandwiches (unwrapped)

Peanut Butter Cream

  • 16 ounces Cool Whip or whipped topping (2 - 8 ounce containers), thawed
  • 1 cup creamy peanut butter
  • ½ cup hot fudge topping

Toppings

  • Reese's peanut butter ice cream (about 1 tablespoon scoops for decoration)
  • Hot fudge topping (additional for drizzling)
  • Reese's mini peanut butter cups (sprinkled)
  • Peanuts (optional, for garnish)
  • 4 ounces Reese's Pieces (to add just before serving)

Instructions

  1. Prepare the base layer: Unwrap 12 ice cream sandwiches and arrange them evenly at the bottom of a 9x13-inch baking dish. Trim sandwiches as needed to fit the pan dimensions precisely.
  2. Mix peanut butter cream: Place 8 ounces of the thawed whipped topping into a medium bowl. Microwave the peanut butter for 20 seconds until slightly warmed, then gently fold it into the whipped topping to combine smoothly.
  3. Add hot fudge to cream: Warm the hot fudge topping in the microwave for 10-20 seconds until slightly melted. Fold the warm fudge into the peanut butter and whipped topping mixture evenly. Spread this creamy peanut butter layer over the first ice cream sandwich layer in the dish.
  4. Add second ice cream sandwich layer: Unwrap the remaining 12 ice cream sandwiches and arrange them on top of the peanut butter cream layer, trimming where necessary to fit the pan snugly.
  5. Spread remaining whipped topping: Spread the remaining 8 ounces of whipped topping over the top layer of ice cream sandwiches, covering them evenly to create the top creamy layer.
  6. Decorate the cake: On top of the final whipped topping layer, add a one-tablespoon scoop of Reese's peanut butter ice cream, sprinkle with mini peanut butter cups, drizzle warmed hot fudge (microwaved briefly to thin), and scatter peanuts if desired. Avoid adding the hard-shelled Reese's Pieces until serving to prevent color bleed.
  7. Freeze the cake: Cover the dish with plastic wrap or a lid and freeze for 2-4 hours until the cake is fully frozen and set.
  8. Serve promptly: When ready to serve, sprinkle the Reese's Pieces on top, slice the cake, and enjoy immediately for best texture and flavor.

Notes

  • Cut ice cream sandwiches to fit the pan for an even layering.
  • Microwaving peanut butter and fudge slightly helps them blend smoothly into the whipped topping.
  • Do not add Reese's Pieces until serving to avoid melting and color bleeding.
  • Use a sharp knife warmed with hot water for cleaner slices.
  • Store leftovers covered in the freezer and consume within a few days for freshness.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesvibe.com/peanut-butter-ice-cream-sandwich-cake-recipe/