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Peanut Butter Cup Ice Cream Cake

Peanut butter cup ice cream cake with a chocolate Oreo crust and a thick peanut butter swirl studded with chopped Reese’s cups. Easy frozen dessert with a ganache top and whipped cream edge for a slice-reveal PB-cup center.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed to fine crumbs.
  • 6 tbsp unsalted butter Melted for binding.
Ice cream base and PB swirl
  • 0.5 gallon chocolate ice cream Softened for folding and spreading.
  • 0.75 cup creamy peanut butter Warmed for drizzling.
  • 2 cups Reese's peanut butter cups Roughly chopped and divided; 1 cup for the swirl, remainder for the top.
Topping
  • 1 cup chocolate ganache For the top layer.
  • whipped cream For topping/around the edge.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Build the Oreo crust
  1. Mix the crushed Oreo cookies with melted unsalted butter, then press the mixture into a 9-inch springform pan to form an even crust layer. Freeze for 15 minutes to set and firm up the base.
Assemble the ice cream layer
  1. Fold 1 cup of roughly chopped Reese’s peanut butter cups into the softened chocolate ice cream until evenly distributed. Spread the ice cream over the frozen crust in an even layer.
  2. Drizzle the warmed creamy peanut butter over the ice cream, then swirl it through with a knife for thick ribboned streaks. Keep the surface swirled rather than fully mixed so you get distinct PB lines in the slice.
Freeze to firm
  1. Freeze the cake for 4 hours, or until firm enough to hold its shape when handled. You should be able to cut into it without the swirl collapsing.
Top with ganache and cups
  1. Pour the chocolate ganache over the top and spread gently to cover the surface, then arrange the remaining peanut butter cups on top in a decorative pattern. Aim for concentric placement if you want a clear center-to-edge reveal.
  2. Freeze for 2 more hours until fully set, then pipe or spoon whipped cream around the edge and serve. Slice to show the chocolate ice cream and peanut butter swirl inside.

Notes

For clean slices, run the springform pan knife under hot water and wipe between cuts; freeze the cake fully before slicing. Store covered in the freezer up to 2 weeks (best texture within 7–10 days); whipped cream is freshest after adding. Freezing is yes—wrap tightly to prevent freezer burn. If you want a nut-free swap, use a sunflower seed butter in place of peanut butter (texture will be similar, flavor will change).