Ingredients:

  • 1.5 cups (180g) chocolate wafer crumbs
  • 5 tbsp (70g) melted unsalted butter
  • 1 pinch (1g) salt
  • 1 pint (473ml) chocolate ice cream, slightly softened
  • 1 pint (473ml) peanut butter ice cream, slightly softened
  • 0.5 cup (125g) creamy peanut butter, warmed
  • 1 cup (240ml) heavy whipping cream, cold
  • 0.25 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) mini peanut butter cups, halved

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper to ensure a clean release.
  2. Combine chocolate wafer crumbs, melted butter, and salt. Press the mixture firmly into the bottom of the pan using the bottom of a glass until it forms a dense, level layer.
  3. Place the crust in the freezer for 10 minutes to set.
  4. Spread the softened chocolate ice cream evenly over the chilled crust, smoothing the top with a spatula.
  5. Warm the peanut butter in the microwave for 20 seconds and drizzle it in a spiral pattern over the chocolate layer.
  6. Carefully spread the peanut butter ice cream over the drizzle, smoothing it to the edges of the pan.
  7. Freeze for at least 6 hours, or overnight, until the cake is rock-solid.
  8. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Carefully remove the cake from the springform pan and spread the whipped cream over the top and sides.
  10. Press the halved peanut butter cups into the top edge and finish with a final drizzle of warmed peanut butter.