Description
Reeses overload ice cream sundae cake blends chocolate and peanut butter in a delightful dessert experience. Sweet layers of creamy indulgence will tempt and satisfy chocolate enthusiasts craving an unforgettable treat.
Ingredients
Scale
- 1.5 quarts (1.4 liters) peanut butter ice cream (or vanilla mixed with peanut butter)
- 24 Oreo cookies, crushed
- 1 cup (240 ml) chopped Reeses Peanut Butter Cups
- ½ cup (120 ml) Reeses Pieces
- ½ cup (120 ml) peanut butter, melted
- ¾ cup (180 ml) hot fudge sauce, warmed
- 4 tbsps unsalted butter, melted
- ½ cup (120 ml) whipped cream
- Extra Reeses Peanut Butter Cups, halved
- Extra Reeses Pieces for garnish
Instructions
- Crust Preparation: Pulverize Oreo cookies and amalgamate with melted butter, pressing the mixture firmly into a springform pan’s base. Refrigerate until the foundation solidifies completely.
- Ice Cream Layer: Allow peanut butter ice cream to soften marginally, then spread evenly across the chilled cookie crust, creating a smooth, uniform surface. Disperse chopped Reeses Peanut Butter Cups and Reeses Pieces generously across the ice cream landscape.
- Sauce Infusion: Gently warm hot fudge and peanut butter sauces, then artfully drizzle and swirl across the decorated ice cream layer, ensuring comprehensive coverage with a spatula.
- Freezing Phase: Envelop the dessert in plastic wrap and transfer to the freezer for a minimum of four hours, allowing flavors to harmonize and texture to set impeccably.
- Final Embellishment: Before serving, adorn with billowy whipped cream, strategically positioning halved Reeses Peanut Butter Cups around the perimeter. Sprinkle additional Reeses Pieces for textural contrast and visual allure. Complete the presentation by cascading complementary streams of hot fudge and peanut butter across the surface.
- Serving Technique: Slice with a knife warmed under hot water, wiping the blade between cuts to ensure pristine, clean-edged portions that showcase the dessert’s intricate layers.
Notes
- Chill Cookies Carefully: Freeze the Oreo cookie base for about 15 minutes to ensure a firm, stable foundation that won’t crumble when slicing.
- Soften Ice Cream Strategically: Let peanut butter ice cream soften at room temperature for 5-10 minutes to achieve a spreadable consistency without becoming too runny.
- Control Sauce Temperatures: Warm hot fudge and peanut butter sauces gently to prevent melting the ice cream layer, using short microwave bursts or a double boiler.
- Clean Cutting Technique: Dip the knife in hot water and wipe dry between each slice to create smooth, precise cuts that showcase the dessert’s beautiful layers.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 550
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg