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Peanut Butter Cup Ice Cream Cake

Peanut butter cup ice cream cake with a chocolate Oreo crust and a thick peanut butter swirl inside a frozen chocolate base. Topped with chocolate ganache, chopped Reese’s cups, and whipped cream for a bakery-style slice.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies
  • 6 tbsp unsalted butter melted
Ice cream layer
  • 0.5 gallon chocolate ice cream softened
  • 0.75 cup creamy peanut butter warmed
  • 2 cup Reese's peanut butter cups roughly chopped, divided
Toppings
  • 1 cup chocolate ganache
  • 1 whipped cream for topping

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix crushed Oreo cookies with melted unsalted butter until evenly combined, then press firmly into a 9-inch springform pan to form an even crust. Freeze for 15 minutes to set, and look for the crust to feel solid when touched.
  2. Fold 1 cup of the roughly chopped Reese’s peanut butter cups into the softened chocolate ice cream until distributed. Spread the ice cream over the crust in an even layer, making sure the surface is smooth.
Swirl in peanut butter
  1. Drizzle the warmed creamy peanut butter over the ice cream in ribbons, then swirl with a knife to create thick marbled streaks. Use a few controlled passes, and keep the swirl visible on top.
  2. Freeze for 4 hours until firm. The cake is ready when you can press gently and it holds shape without indentation.
Add ganache and finish
  1. Pour the chocolate ganache over the top and smooth it to cover, then arrange the remaining chopped Reese’s peanut butter cups on top. Aim for concentric-looking coverage, and let the ganache settle.
  2. Freeze for 2 more hours until set. Pipe whipped cream around the edge right before serving, and slice cleanly to show the chocolate ice cream and peanut butter swirl inside.

Notes

Pro tip: soften the ice cream just enough to spread—if it’s too melted, you’ll lose the swirl definition. Store covered in the freezer for up to 2 weeks; freeze slice-by-slice for up to 1 month. For a no-dairy style swap, use dairy-free chocolate ice cream and dairy-free ganache, keeping everything else the same.