This Peanut Butter Ice Cream Cake is super creamy, intense peanut-butter-y, has a bit of a salty crunch and is loaded with sweet ice cream. 9 ingredients no-bake perfection.
Place graham crackers and peanuts into a food processor and grind into coarse crumbs. In a bowl, stir together crumbs with peanut butter and melted butter until fully combined. Transfer crumbs to a 10.2 inch round baking pan and press evenly into the pan. Just cover the bottom of the pan with crumbs, not the edges. Freeze for about 30 minutes.
In a big bowl, whisk with a handheld or stand mixer fitted with a whisk attachment ice cream and peanut butter just until combined and smooth. Fill one-half of the ice cream into the prepared crust, sprinkle with chopped peanut butter cups, and pour the second half of the ice cream on top. Lay a plastic foil on top of the cake to cover it completely without any bubbles on the surface and freeze for about 4 hours.
After cake has chilled, place chocolate chips in a heat proof bowl. Heat whipping cream in the microwave for about 2 minutes. Pour over chocolate chips and stir until the chocolate is melted. Let cool for about 10 minutes. Remove cake from the freezer and pour chocolate ganache over the cake evenly. Let a bit of ganache run down the edges if you want to. Freeze cake uncovered for about 1 hour. Take the cake 5 minutes earlier out of the freezer before serving. Cover leftovers with plastic wrap and store up to 1 week in the freezer.
Click here to see my Creamy Homemade Peanut Butter recipe.