Chocolate Peanut Butter Ice Cream Cake
This chocolate peanut butter ice cream cake is a quick and delicious summer treat! It has the perfect balance between chocolate and peanut butter. This ice cream cake is topped with chocolate ganache and Reese’s mini peanut butter cups.
- Prep Time: 25 minutes
- Total Time: 5 hours
- Yield: 10 slices
- Category: dessert
Ingredients
Scale
- 2 1/3 cup crushed Oreos + handful of lightly crushed Oreos
- 3-4 tbsp. unsalted butter *
- 3 cups vanilla ice cream
- 3 cups peanut butter ice cream
- 1 cup heavy whipping cream
- 8 oz. chocolate chips
- handful of Reese’s mini peanut butter cups
Instructions
- Make the chocolate ganache first. Place chocolate chips in a medium bowl and set aside. In a small sauce pan, add heavy whipping cream. Warm on medium/low heat until almost boiling. Pour over chocolate chips. Cover and let it sit for 1 minute. Stir until smooth. Set aside to cool
- Combine crushed Oreo’s and butter. Firmly press onto 9 inch spingform pan. Freeze for 5-10 minutes or until firm.
- Lightly mix vanilla ice cream with 1/4 cup of chocolate ganache. Spread over prepared crust.
- Cut a handful of Reese’s mini peanut butter cups in half and sprinkle over vanilla chocolate layer. Lightly crush a handful of Oreo’s and sprinkle over vanilla chocolate layer. Lightly press the peanut butter cups and Oreo’s into vanilla chocolate ice cream.
- Spread peanut butter ice cream over vanilla chocolate ice cream layer. Freeze for 30-40 minutes or until the peanut butter ice cream is firm.
- Once firm, spread chocolate ganache over the peanut butter ice cream.
- Freeze until the ice cream cake is firm.
Notes
* If you use double stuff Oreos you will need less butter. If you use regular Oreos you will need more butter.