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Reese's Ice Cream Sandwich Cake

If you're a fan of Reese's peanut butter cups, get ready to fall head over heels for this incredible Reese's Ice Cream Sandwich Cake. Layers of creamy vanilla ice cream sandwiches, a luscious Reese's peanut butter filling, and a fluffy crown of whipped topping, all come together in one unforgettable frozen dessert.

The best thing about this no-bake treat is it's a breeze to make, with just a handful of simple ingredients and a few easy steps. Plus, you can assemble it ahead of time and stash it in the freezer until the moment you're ready to dig in.

A slice of Reese's ice cream sandwich cake on a plate.

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There's so much to love about this Reese's Ice Cream Sandwich Cake. For starters, it's like a mashup of several different classic desserts. The combination of ice cream sandwiches, rich peanut butter and chocolate, and airy whipped topping is just irresistible.

And then there’s that amazing Reese's filling. It’s a delicious blend of cream cheese, peanut butter, chocolate sauce, and chopped Reese's Minis. What could be better than that?

This cake is a guaranteed hit at any summer gathering, from backyard barbecues to pool parties. Kids and adults alike will go wild for Reese’s ice cream cake! And since it can be made entirely in advance, it's a stress-free option for busy hosts.

Feel free to get creative and make this cake your own, too. Swap in different ice cream sandwich flavors, experiment with other candy mix-ins, or try out a fun new topping. No matter how you customize it, this Reese's Ice Cream Sandwich Cake is bound to be a hit.

Ingredient Notes

Ingredients to make Reese's ice cream sandwich cake set out on the counter.
  • Ice Cream Sandwiches: The base and top layer of the cake. Use your favorite brand of vanilla ice cream sandwiches.
  • Cream Cheese: Adds a tangy richness to the filling. Make sure it's softened to room temperature for easy mixing.
  • Powdered Sugar: Sweetens the filling and helps stabilize the whipped topping.
  • Whipped Topping: This keeps that Reese’s filling light and fluffy. Be sure to thaw it before you start!
  • Chocolate Sauce: Adds a rich chocolate flavor to the filling.
  • Peanut Butter: Creamy peanut butter gives the filling that classic Reese's flavor.
  • Reese's Minis: Chopped and folded into the filling for extra peanut butter and chocolate goodness.
  • Reese's Cups and Reese’s Pieces: Used to garnish the top of the cake for a fun, colorful presentation.

How To Make Reese’s Ice Cream Sandwich Cake

Start by unwrapping your ice cream sandwiches. Don't let them sit out too long and get too melty!

Whipped cream cheese and powdered sugar in mixing bowl.
Whipped topping chocolate sauce and peanut butter added to cream cheese mixture.
Chopped Reese's Minis added to cream cheese mixture in the mixing bowl.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and lump-free. This will take a minute or two of mixing.

Gently fold in one tub of the thawed whipped topping, the chocolate sauce, and the peanut butter. Keep folding until everything is well combined and the mixture is a light brown color.

Finally, fold in the chopped Reese's Minis, making sure they're evenly distributed throughout the filling.

Layer of ice cream sandwiches in a baking dish.
Layer of Reese's cream cheese filling over ice cream sandwiches in baking dish.
Second layer of ice cream sandwiches over Reese's cream cheese filling in baking dish.

Now it's time to assemble the cake! Arrange a layer of ice cream sandwiches in the bottom of a 9x13 inch dish, cutting some in half if needed to cover the whole bottom.

Spread the Reese's filling evenly over the ice cream sandwiches, making sure to get it all the way to the edges.

Add another layer of ice cream sandwiches on top, pressing them gently into the filling.

Whipped cream layer added over top of ice cream sandwich cake in baking dish.
Whipped topping spread over ice cream sandwich cake in glass baking dish.
Ice cream sandwich cake garnished with Reese's candy pieces and drizzled with chocolate sauce.

Spread the remaining tub of whipped topping over the top layer of ice cream sandwiches, creating a smooth, fluffy top layer.

Pop the whole cake in the freezer for at least 6 hours, or overnight if you have the time. This allows everything to firm up and the flavors to meld together.

When you're ready to serve, garnish the top of the cake with drizzles of chocolate sauce, halved or chopped Reese's cups, and whole and crushed Reese's Pieces. Cut your Reese’s Ice Cream Sandwich Cake into squares and serve immediately.

A slice of Reese's ice cream sandwich cake on a serving spoon.

Make-Ahead, Storing and Freezing

Make Ahead: This cake is designed to be stored in the freezer, which makes it a great make-ahead dessert. Once assembled, cover it tightly with plastic wrap and foil, then freeze for up to 10-14 days.

When you're ready to serve, let the cake sit at room temperature for 5-10 minutes to soften slightly before cutting and serving.

Store: If you have any leftovers (unlikely!), wrap them tightly and store them back in the freezer for up to 2 weeks.

Recipe Tips

  • Work quickly when assembling the cake to keep the ice cream sandwiches from melting too much.
  • Be sure to use a 9x13 baking dish for this recipe. Your cake should fill right up to the brim of the dish.
  • Use a long, sharp knife dipped in hot water to get clean slices when cutting the cake.
  • Let the cake sit at room temperature for a few minutes before serving to make it easier to slice and eat.
Reese's ice cream sandwich cake in baking dish with a slice cut out.

Check out my other cool summer desserts!

This Reese's Ice Cream Sandwich Cake is the stuff dessert dreams are made of. With its layers of vanilla ice cream sandwiches, rich peanut butter filling, and colorful candy toppings, it's sure to be a hit with kids and adults. 

A slice of Reese's ice cream sandwich cake on a white plate.

Reese's Ice Cream Sandwich Cake Recipe

Author: Judy Wilson
This Reese's Ice Cream Sandwich Cake is the stuff of dessert dreams. It has layers of vanilla ice cream sandwiches, rich peanut butter filling, and colorful candy toppings.
Prep Time 20 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 555 kcal

Ingredients
  

  • 18-20 vanilla ice cream sandwiches
  • 8 ounce block of cream cheese (softened)
  • 1 cup powdered sugar
  • 2 8-ounce tubs of frozen whipped topping (thawed at room temperature, divided)
  • cup chocolate sauce
  • ¾ cup peanut butter
  • 1 cup chopped Reese’s Mini peanut butter cups
  • Reese's peanut butter cups (for garnishing)
  • Reese’s Pieces (for garnishing)

Instructions
 

  • In a large mixing bowl, cream together cream cheese and powdered sugar until smooth and fully blended. Blend for 1-2 minutes until there are no lumps.
  • Fold in 1 tub of whipped topping, chocolate sauce, and peanut butter. Blend for about 2 minutes until fully combined. The mixture will be a light shade of brown.
  • Fold in the chopped Reese minis. Use a rubber spatula to toss and combine fully. Be sure to scrape the edges of the bowl while doing so.
  • In the bottom of a 9x13 baking dish, lay the first layer of ice cream sandwiches flat, flush, and side by side with one another. You may have to cut an ice cream sandwich in half so that it covers the bottom of the dish evenly.
  • Pour the mixture over ice cream sandwiches and spread evenly using a rubber spatula.
  • Top with remaining ice cream sandwiches, covering the Reese mixture and repeating the same pattern as the first layer.
  • Add the final tub of whipped topping over the ice cream sandwiches and spread evenly with the rubber spatula.
  • Cover and place inside the freezer for 6 hours or overnight before serving.
  • When ready to serve, garnish the cake with additional chocolate sauce drizzles, whole Reese's cups (cut in half or broken up), and Reese’s Pieces (whole and crushed). Cut with a knife or metal spatula to serve.

Notes

Don't leave the ice cream sandwiches out too long while preparing the cake. Otherwise, they can become too melted to use.
For this recipe, be sure to use a 9x13 baking dish. Your cake should fill the dish to the top.
Optional: You can also top this recipe with canned whipped topping and chocolate syrup.
Squeeze bottles of chocolate and caramel sauce work best for this recipe.
Store this dessert covered in the freezer for up to 10 days after preparing.

Nutrition

Calories: 555kcalCarbohydrates: 72gProtein: 14gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 26mgSodium: 451mgPotassium: 369mgFiber: 2gSugar: 47gVitamin A: 286IUVitamin C: 0.1mgCalcium: 181mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Amy Johnson

Wednesday 10th of July 2024

Looks delicious!

Sinea

Tuesday 9th of July 2024

What a great idea!!! We have some summer parties planned with lots of kids and "sweet tooths" ... this recipe will be a bit hit! Thanks ♥

Paula

Friday 5th of July 2024

Judy, this sounds fantastic! I can virtually taste this. Visiting today from SSPS 317 #152,153&154.

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