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Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!


Recipe Summary test

20 mins
20 mins
2 hrs 40 mins
3 hrs 20 mins
1 9x13-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Brownie Base:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.

  • Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.

  • Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.

  • Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.

  • Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.

  • Frost cake with chocolate frosting and top with remaining peanut butter cups.

Cook's Notes:

Most of the prep time of the cake is spent waiting for it to freeze. I make this a day ahead to make sure it is well frozen. You can frost it and then freeze it again. The frosting will get hard, but freezing it will not harm it. I would let the whole cake sit at room temp for 10 min before slicing.

I use vanilla ice cream with fudge and caramel swirls for this recipe.

Butterscotch ice cream topping can be used in place of the caramel ice cream topping, if desired.

Substitute chocolate buttercream frosting with mocha or any other flavor you desire.

Substitute miniature peanut butter cups with halved or quartered foil-wrapped peanut butter cups, if needed.

Nutrition Facts

1198 calories; protein 13.9g; carbohydrates 171.1g; fat 55.5g; cholesterol 143.5mg; sodium 749.9mg. Full Nutrition