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Slam Dunk Reese's Brownie Bottom Ice Cream Cake Recipe!
This deliciously rich dessert is something everyone needs to try!
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
servings
Author:
The Shortcut Kitchen
Equipment
9"x13" Baking Pan
freezer friendly
Ingredients
1
box
brownie mix
1
egg
⅓
cup
oil
¼
cup
water
½
gallon
vanilla ice cream
softened
½
cup
peanut butter
12
REESE’S® Peanut Butter Cups
1
bag
Reese's minis
frozen
chocolate syrup
Instructions
Combine brownie mix, egg, oil, and water.
On the bottom of a greased 9x13 inch pan (freezer friendly pan), place 12 Reese's peanut butter cups.
Pour brownie onto the Reese's cups in the pan and bake as directed on the box.
Remove brownies from oven, and cool completely.
Stir softened ice cream and spread on top of cooled brownies.
Chop frozen Reese's minis and spread evenly on top of the ice cream layer. Place in freezer until ice cream is firm.
To Serve
Heat peanut butter in the microwave until smooth. Meanwhile, slice ice cream cake into squares.
Drizzle melted peanut butter over top of each slice, then drizzle with chocolate syrup.
Notes
Nutrition calculated without chocolate drizzle.
Nutrition
Calories:
545
kcal
|
Carbohydrates:
62
g
|
Protein:
9
g
|
Fat:
30
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.02
g
|
Cholesterol:
63
mg
|
Sodium:
272
mg
|
Potassium:
329
mg
|
Fiber:
2
g
|
Sugar:
48
g
|
Vitamin A:
520
IU
|
Vitamin C:
1
mg
|
Calcium:
167
mg
|
Iron:
1
mg