Peanut Butter Cup Ice Cream Cake for 12

Instructions:

1. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand.
3. Firmly press the mixture into the bottom of the pan using the back of a spoon and freeze for 10 minutes.
4. In a chilled bowl, beat the 2 cups of heavy whipping cream until stiff peaks form.
5. In a separate bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla extract until smooth.
6. Gently fold the whipped cream into the peanut butter mixture using a spatula, then fold in the 1 cup of chopped peanut butter cups.
7. Pour the mixture over the chilled crust, smooth the top, and freeze for at least 4 hours.
8. Heat 0.5 cup of heavy cream until simmering, then pour it over the chocolate chips and let sit for 5 minutes.
9. Gently whisk the chocolate and cream together until smooth and glossy.
10. Pour the warm ganache over the frozen ice cream layer and sprinkle with the remaining chopped peanut butter cups.
11. Freeze for another 2 hours before releasing from the springform pan.