Chocolate Peanut Butter Ice Cream Cake

5 from 1 reviews

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.


  • 2 1/3 cup crushed Oreos + handful of lightly crushed Oreos
  • 34 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


  1. 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
  2. Combine crushed Oreo’s and butter. Firmly press onto 9 inch spingform pan. Freeze for 5-10 minutes or until firm. 
  3. Lightly mix vanilla ice cream with 1/4 cup of chocolate ganache. Spread over prepared crust.
  4. 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.
  5. 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.
  6. Once firm, spread chocolate ganache over the peanut butter ice cream.
  7. Freeze until the ice cream cake is firm.


* If you use double stuff Oreos you will need less butter. If you use regular Oreos you will need more butter. 

Keywords: peanut butter chocolate ice cream cake, ice cream cake, chocolate ganache, peanut butter, chocolate cake