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Peanut Butter Cup Ice Cream Cake

Peanut butter cup ice cream cake with a crunchy Oreo crust and a chocolate ice cream base, finished with a thick peanut butter swirl and chopped Reese’s cups. Easy frozen Reeses dessert that slices cleanly with concentric peanut butter cup topping and a chocolate ganache layer.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed to fine crumbs.
  • 6 tbsp unsalted butter Melted for binding the crust.
Chocolate ice cream base and peanut butter swirl
  • 1 gallon chocolate ice cream Softened until spreadable.
  • 0.75 cup creamy peanut butter Warmed so it drizzles and swirls easily.
  • 2 cup Reese's peanut butter cups Roughly chopped and divided; reserve some for topping.
Toppings
  • 1 cup chocolate ganache Warm or room-temperature so it pours smoothly.
  • 1 whipped cream For piping or topping around the edge.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the Oreo crust
  1. Mix the crushed Oreo cookies with melted unsalted butter until the crumbs are evenly coated. Press the mixture firmly into a 9-inch springform pan and pack it flat, then freeze for 15 minutes until set and cold.
Build the ice cream layer
  1. Fold 1 cup of the chopped Reese's peanut butter cups into the softened chocolate ice cream. Spread the ice cream over the crust in an even layer so it reaches the edges.
Swirl with peanut butter
  1. Drizzle the warmed creamy peanut butter over the ice cream in ribbons. Swirl through the top with a knife to create thick, marbled streaks visible on the surface.
First freeze to firm up
  1. Freeze the cake for 4 hours until firm. Look for a matte, solid surface that holds shape when gently pressed.
Add ganache and cup topping
  1. Pour the chocolate ganache over the frozen top and smooth it so it covers the ice cream. Arrange the remaining peanut butter cups on top in a decorative pattern for visible pops of color.
Final freeze and serve
  1. Freeze for 2 more hours, then pipe whipped cream around the edge and serve. Slice cleanly to reveal the chocolate ice cream base with the peanut butter swirl and chopped cup pieces inside.

Notes

For the cleanest slices, run the knife under hot water and wipe between cuts—this keeps ganache from smearing. Store covered in the freezer up to 1 week (best texture within 3–5 days); freezer yes, though whipped cream is best added right before serving. If you want a lighter option, use reduced-fat peanut butter and a lower-sugar chocolate ganache substitute while keeping the freezing steps the same.