Mini Ice Cream Cake with Reese’s Peanut Butter Cup Ice Cream
This decadent mini ice cream cake with Reese’s peanut butter cup ice cream needs just 3 ingredients for a rich, easy, and irresistible treat!
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Get ready to enjoy a bite-sized summer treat that’s packed with Reese’s and perfect for anyone who can’t resist peanut butter and chocolate.
This is definitely one you will want to Pin for later!
The good news is after you check out this dessert, you can enjoy even more ice cream recipes as part of #NationalIceCreamMonth.
Be sure to stop by and check out the rest of the ice cream desserts with the links at the bottom of this post.
Why You Will Love This Mini Dessert
- Only 3 Ingredients – No long shopping list or complicated steps—just simple, sweet satisfaction.
- Perfect for Peanut Butter Lovers – Packed with Reese’s flavor in every bite, it’s a chocolate and peanut butter dream come true.
- Quick & Easy to Make – Great for when you need a last-minute dessert that still feels special.
- Mini Size, Big Flavor – Individual servings make it fun to serve, share, or keep all to yourself!
- Crowd-Pleaser – Whether it’s for a party, holiday, or just a treat-yourself moment, everyone loves this rich, creamy combo.
Ingredients Needed for Mini Ice Cream Cake Dessert
You will need the following ingredients listed below to make this ice cream dessert (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).
- Chocolate Cake Mix – use your favorite. I went with Pillsbury dark chocolate.
- Peanut Butter Ice Cream – Reese’s for the win!
- Chocolate Topping
- Peanut Butter Cups
- Baking Spatula – this aqua set is currently a great Prime Day deal!
- Muffin Tin – this recipe makes 24 cupcakes
How to Make Mini Ice Cream Cake Dessert
Get Ready to Bake
Start by preheating your oven to the temperature listed on your cake mix (or recipe). Lightly grease a muffin tin and add paper liners, or simply coat with non-stick spray.
Make the Batter
In a large mixing bowl, follow the directions on your cake mix box—or use your favorite homemade recipe—to whip up the batter.
Fill and Bake
Spoon the batter evenly into each muffin cup, filling them about halfway. Bake according to the box instructions, usually 18–22 minutes, or until a toothpick comes out clean.
Let Them Cool
Once baked, allow the cupcakes to cool completely in the tin. After cooling, carefully remove each one and set aside until you’re ready to decorate or assemble.
Assemble Your Mini Ice Cream Cakes
Soften the Ice Cream
Take the ice cream out of the freezer and let it sit for 5 to 10 minutes until it’s soft enough to spread easily.
Add the Ice Cream Layer
Once softened, spread a thick layer of ice cream over each cooled mini cake, smoothing the top with the back of a spoon or spatula.
I use an ice cream scoop to add the ice cream then spread it out.
Freeze Until Firm
Place the assembled cakes in the freezer and let them chill for about 1 to 1.5 hours, or until the ice cream is fully set.
Add Whipped Topping
After freezing, spoon or pipe whipped cream on top of each mini cake. Store-bought whipped topping works great too!
Finish with Fun Toppings
Complete your cakes with a drizzle of chocolate sauce or ganache, and sprinkle on your favorite extras—like peanut butter cups, mini chocolate chips, sprinkles, or crushed candy.
This dessert is seriously mouthwatering and will satisfy any sweet tooth!
Save This Recipe For Later
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Now it’s time to check out the rest of the delicious #NationalIceCreamMonth summer desserts. Enjoy!
- Homemade Orange Sherbet by A Day in the Life on the Farm
- Cherry Pie Mascarpone Ice Cream by A Kitchen Hoor’s Adventures
- Homemade Chai Ice Cream by Art of Natural Living
- Mini Ice Cream Cakes by Easy Recipes for One
- Cinnamon Peach Ice Cream with Grape-Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mocha Madness Ice Cream by Jolene’s Recipe Journal
- Mint Chocolate Chip Ice Cream by Karen’s Kitchen Stories
- Ice Cream Sandwich Cake by Our Crafty Mom
Thanks for stopping by!
Mini Ice Cream Cake with Reese’s
Equipment
- Cupcake Pan
- Stand Mixer
Ingredients
- 1 Box Cake Mix
- 1/2 cup Vegetable Oil (for cake mix)
- 1 cup Water (for cake mix)
- 2 Eggs (for cake mix)
- 1 pint Peanut Butter Ice Cream (or flavor of your choice)
- Chocolate Topping
- Whipped Cream (for topping)
- 4 Peanut Butter Cups, cut in pieces
Instructions
- Start by preheating your oven to the temperature listed on your cake mix (or recipe). Lightly grease a muffin tin and add paper liners.
- In a large mixing bowl, follow the directions on your cake mix box—or use your favorite homemade recipe—to whip up the batter.
- Spoon the batter evenly into each muffin cup, filling them about halfway.
- Bake according to the box instructions, usually 18–22 minutes, or until a toothpick comes out clean.
- Once baked, allow the cupcakes to cool completely in the tin. After cooling, carefully remove each one and set aside until you’re ready to decorate or assemble.
Assemble Your Mini Ice Cream Cakes
- Take the ice cream out of the freezer and let it sit for 5 to 10 minutes until it’s soft enough to spread easily.
- Spread a thick layer of ice cream over each cooled mini cake, smoothing the top with the back of a spoon or spatula.
- Place the assembled cakes in the freezer and let them chill for about 1 to 1.5 hours, or until the ice cream is fully set.
- After freezing, spoon or pipe whipped cream on top of each mini cake.
- Complete your cakes with a drizzle of chocolate sauce or ganache, and sprinkle on your favorite extras—like peanut butter cups, mini chocolate chips, sprinkles, or crushed candy.
- Freeze in an airtight container until ready to serve.
Here are even more easy recipes you may enjoy:
- Chicken Caesar Lettuce Boats
- Breakfast Yogurt Banana Split
- Flatbread Breakfast Pizza
- 15+ Easy Chicken and Rice Recipes
- 30 Tasty Sandwich Wrap Recipes
- Pizza Sliders on Hawaiian Rolls
- 15 Easy Sliders on Hawaiian Rolls
- Buffalo Chicken Wing Dip with Rotisserie Chicken
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