Ingredients
Equipment
Method
Make the cookie crust
- Combine the crushed chocolate wafer cookies or Oreos with melted butter, then press the mixture into a 9-inch springform pan. Chill in the freezer for 15 minutes until set.
Build the ice cream layers
- Fold 3 crushed Butterfinger bars into softened vanilla ice cream, then spread it over the crust in an even layer. This should hold together as you spread.
- Warm peanut butter, drizzle it over the ice cream, and swirl gently with a spoon to create ribbon-like streaks. Work quickly so the swirls stay visible.
- Freeze the cake for 4 hours until firm to the touch, so layers don’t shift when you add the ganache. Keep it level in the freezer while it sets.
Finish and freeze for slicing
- Pour chocolate ganache over the top and smooth it into an even coating. Let it settle for a moment before adding the crunch.
- Top with the remaining crushed Butterfinger bars and finish with whipped topping for decoration. Spread carefully so the ganache stays smooth.
- Freeze for an additional 2 hours before slicing and serving, until fully firm. Slice with a clean, warm knife for neat edges.
Notes
Pro tip: soften the ice cream just enough to fold and spread without melting the crust, and use a level freezer shelf so the peanut butter swirls don’t pool. Store covered in the freezer up to 7 days. Freezing works well after slicing (wrap slices tightly) for up to 1 month. For a no-dairy option, swap in a vanilla dairy-free ice cream and use ganache made with dairy-free chocolate/cream alternatives.