Reese’s Overload Ice Cream Cake (Print)

Indulgent cake layered with ice cream, peanut butter, and Reese’s cups for a truly decadent dessert.

# Ingredients:

→ Cake Base

01 - 1 box chocolate cake mix
02 - 3 large eggs
03 - 240 ml water
04 - 120 ml vegetable oil

→ Fillings & Toppings

05 - 475 ml vanilla ice cream
06 - 475 ml chocolate ice cream
07 - 240 ml smooth peanut butter
08 - 240 ml whipped cream
09 - 170 g chopped Reese’s peanut butter cups
10 - Chocolate syrup for drizzling

# Steps:

01 - Preheat oven to 175°C. Grease and line two round cake pans.
02 - Combine chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Mix until smooth and fully combined.
03 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
04 - Remove cakes from oven and let cool completely on a wire rack.
05 - Place one chocolate cake layer on a serving plate. Spread softened vanilla ice cream evenly over the top.
06 - Spread a layer of peanut butter over the ice cream. Sprinkle half of the chopped Reese’s peanut butter cups on top.
07 - Place the second cake layer over the fillings. Spread softened chocolate ice cream evenly on top.
08 - Top with whipped cream and remaining Reese’s peanut butter cups. Drizzle chocolate syrup generously over the surface.
09 - Freeze the assembled cake for at least 2 hours until firm. Slice and serve directly from the freezer.

# Additional Notes:

01 - Allow the ice cream to soften slightly before spreading for easier assembly.
02 - Use room temperature eggs and oil to achieve a more uniform batter.
03 - Personalize with alternative chocolate bars or flavored syrups to taste.

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