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Peanut Butter Cup Ice Cream Cake

Peanut butter cup ice cream cake with a chocolate Oreo crust, thick peanut butter swirl, and chopped Reese’s cups embedded in a chocolate ice cream base. Finished with a glossy ganache top and a ring of whipped cream for a clean slice-and-serve frozen birthday dessert.
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Prep Time 25 minutes
Freeze time 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Oreo crust
  • 24 Oreo cookies Crush finely for a firm, sliceable crust.
  • 6 tbsp unsalted butter Melted for easy mixing and pressing.
Ice cream layer
  • 0.5 gallon chocolate ice cream Soften until spreadable.
  • 1 cup Reese's peanut butter cups Roughly chopped; reserve the rest for topping.
  • 0.75 cup creamy peanut butter Warm until drizzleable for swirls.
Ganache + topping
  • 1 cup chocolate ganache For a glossy top layer.
  • 2 cup Reese's peanut butter cups Roughly chopped, divided—some in the ice cream and some on top.
  • whipped cream For piping or a ring around the edge.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the Oreo crust
  1. Mix crushed Oreo cookies and melted unsalted butter until evenly combined, then press into a 9-inch springform pan (use firm pressure to compact). Freeze for 15 minutes until set and lightly firm.
Add the chocolate ice cream layer
  1. Spread softened chocolate ice cream over the crust in an even layer, then fold in 1 cup chopped Reese's peanut butter cups and spread the mixture over the crust. Stop when the surface is smooth enough to see the swirl points underneath.
Swirl in peanut butter cups
  1. Warm creamy peanut butter until it pours easily, then drizzle it over the ice cream. Swirl through the surface with a knife for a thick, marbled peanut-butter look.
Freeze until firm
  1. Freeze the cake for 4 hours until firm to the touch so the layers slice cleanly. Use a flat edge to check—there should be no wobble in the center.
Top with ganache and cups
  1. Pour chocolate ganache over the top and spread to cover the entire surface. Arrange the remaining Reese's peanut butter cups on top in an even, decorative layer.
Finish and serve
  1. Freeze for 2 more hours until the ganache is set and the cake is fully firm. Pipe whipped cream around the edge and serve chilled.

Notes

Pro tip: line the springform pan bottom with parchment before pressing the Oreo crust so the slice lifts cleanly. Store covered in the freezer up to 1 week; thaw in the fridge 10–15 minutes for easier slicing. Freezer yes—best texture comes from serving within 24 hours after the final freeze. Dietary swap: use a reduced-sugar chocolate ganache and sugar-free peanut butter to cut added sugar (texture may be slightly softer).