Reese’s Puffs Ice Cream Pie

Serves 10-12

My favorite cereal growing up? Reese’s Puffs. No contest. I don’t really eat cereals like that anymore, but the nostalgic flavor still hits—and I love finding ways to bring it into my baking.

This recipe idea has lived in my Notes app since last summer. I wasn’t sharing recipes online at the time, so I waited (somewhat impatiently) for summer to roll back around so I could bring it to life. The concept: an ice cream pie with cereal in every layer—a Reese’s Puffs crust, a cereal milk–infused no-churn ice cream, and swirls of chocolate peanut butter fudge.

I wasn’t sure a cereal crust would work, but it held up just as well as graham cracker. The ice cream is my go-to no-churn recipe with two key ingredients—cream cheese and vodka—for better texture and scoopability. And the fudge? Just five ingredients, super quick, and full of peanut butter cup flavor.

It needs an overnight freeze, but it’s worth it—fun, nostalgic, and guaranteed to please kids and adults alike.

WHAT YOU’LL NEED

INGREDIENTS

Cereal Milk Ice Cream

  • 2 cups Reese’s Puffs cereal, lightly crushed (90 g)

  • 2 cups heavy cream, for steeping (475 g)

  • ¼ cup heavy cream, to top off post-steep (60 g)

  • ⅔ cup sweetened condensed milk (225 g)

  • 1 tbsp cream cheese, softened (14 g)

  • ½ tsp vanilla extract

  • ¼ tsp kosher salt

  • 1 tbsp vodka (optional—for softer texture)

Cereal Crust

  • 2 ¾ cups Reese’s Puffs cereal, finely ground (240 g, from about 5 cups whole)

  • 6 tbsp unsalted butter, melted (85 g)

  • 1 tbsp light brown sugar (12 g)

  • ¼ tsp kosher salt

Peanut Butter Fudge

  • ½ cup sweetened condensed milk (160 g)

  • 5 oz semi-sweet chocolate, chopped (140 g)

  • 3 tbsp creamy peanut butter (50 g)

  • 2 tbsp unsalted butter (28 g)

  • 3 tbsp half & half or whole milk

  • Pinch kosher salt

DIRECTIONS

Infuse the Cereal Cream

  1. Place 2 cups lightly crushed Reese’s Puffs in a large heatproof bowl.

  2. In a small saucepan, heat 2 cups heavy cream over medium heat until steaming but not boiling. Pour the hot cream over the cereal, ensuring it is fully submerged.

  3. Let sit at room temperature for 30 minutes, then strain through a fine-mesh sieve, pressing gently to extract as much liquid as possible. Discard the soaked cereal.

  4. Stir in ¼ cup cold heavy cream to restore volume. Chill until very cold, at least 1 hour. (If the other components are ready, you can chill it in the freezer for 10–15 minutes instead.)

Make the Cereal Crust

  1. Preheat oven to 350°F (175°C).

  2. Crush the Reese’s Puffs in a food processor, or place them in a large zip-top bag and roll with a pin until finely ground.

  3. In a medium bowl, combine the ground cereal, brown sugar, and salt.

  4. Add melted butter and stir until it resembles wet sand.

  5. Press firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan. Use the side of a measuring cup to ensure even thickness and to avoid corner buildup.

  6. Bake for 8–10 minutes, until golden and fragrant. Let cool completely.

Make the Peanut Butter Fudge

  1. Combine all ingredients in a small saucepan over low heat. Stir constantly until fully melted, glossy, and smooth.

  2. Remove from heat and let cool slightly before using.

Finish the Ice Cream Base & Assemble

  1. In a large bowl, whisk together the sweetened condensed milk, softened cream cheese (ensure it’s fully softened to avoid clumping), vanilla, salt, and vodka.

  2. Using a stand mixer with the whip attachment (or a hand mixer), whip the fully chilled cereal-infused cream to medium-stiff peaks.

  3. Fold the whipped cream into the condensed milk mixture in two additions, mixing gently until smooth and fully combined.

  4. Pour half of the ice cream base into the cooled crust and smooth the top.

  5. Spoon and swirl in about ⅓ of the fudge.

  6. Add the remaining ice cream base, smooth again, and spoon in more fudge. Swirl for a marbled effect. You’ll have leftover fudge to drizzle on top when serving.

  7. Cover the pie with plastic wrap and foil. Freeze until firm—at least 6 hours, preferably overnight.

RECIPE NOTES & TIPS

  • The vodka in the ice cream base lowers the freeze point, preventing it from setting too firm. You won’t taste it—it’s simply there to improve texture. You can leave it out, but the ice cream will freeze more solid; just let the pie sit at room temperature for 5–10 minutes before slicing.

  • A touch of cream cheese adds body and richness and helps stabilize the no-churn base. It also prevents iciness after freezing, making it a key upgrade for better texture and structure.

  • While this may sound like an ultra-sweet dessert, the sweetness is intentionally toned down. The ice cream base is less sweet than typical no-churn recipes to balance the Reese’s Puffs crust and peanut butter fudge. The result is creamy, indulgent, and well-balanced.

  • Store the pie tightly wrapped in plastic and foil to protect against freezer burn. It will keep in the freezer for up to 2 weeks for best texture and flavor.

  • The fudge can be made up to 5 days in advance. Store it in an airtight container in the fridge. Before using, rewarm gently until pourable. If it’s too thick, stir in a splash of milk to restore a swirlable consistency.