Slam Dunk Reese's Brownie Bottom Ice Cream Cake Recipe!
This deliciously rich dessert is something everyone needs to try!
Servings: 16 servings
Equipment
- 9 x 13-inch Baking Pan freezer friendly
Ingredients
- 1 box brownie mix
- 1 egg
- ⅓ cup vegetable 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: 545kcal | Carbohydrates: 62g | Protein: 9g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 272mg | Potassium: 329mg | Fiber: 2g | Sugar: 48g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg