The flavor pairing of chocolate and peanut butter will never get old for us. This recipe for ice cream cake has a brownie as the bottom layer, peanut butter ice cream in the center, and a fudgy and crispy cookie in the middle. This Chocolate Peanut Butter Ice Cream Cake is a one-of-a-kind treat that is perfect for commemorating a momentous event. It begins with a delicious peanut butter crust prepared using Butters, and then a layer of hot fudge topping and Reese's peanut butter cups are added on top of that. Following that are two separate layers of ice cream. I decided to go with vanilla and Moose Tracks since those two flavors worked well with the overall chocolate and peanut butter motif. After that, the cake receives a finishing touch in the form of a drizzle of hot fudge, clouds of whipped cream, and miniature Reese's peanut butter cups. 
A layer of the cake may be added to an ice cream cake in addition to the layers of ice cream and toppings, or an ice cream cake can simply be constructed up of layers of ice cream and toppings. This specific recipe does not call for cake, but it is simple enough for you to add a layer of cake if you so want. How to do it: Bake the cake in a pan with a diameter of 9 inches and use it instead of one of the ice cream layers; alternatively, use just half the amount of ice cream that is required for each layer and sandwich the cake in between the layers of ice cream. Several Tiers of Ice Cream Cake This cake features a total of six layers: a peanut butter crust, which is similar to an Oreo crust, or a wafer crust in that it is made by combining peanut butter cookie crumbs and butter in a simple combination. And yes, I am aware that the presence of a "crust" in this cake makes it more reminiscent of a pie than a cake, but please just go with it. Topping of hot fudge, you may use hot fudge topping that you have purchased or you can create your own. For peanut butter cups for this recipe, I used the full-size Reese's peanut butter cups, but if you'd rather use the smaller versions, feel free to cut them up. I selected Crystal's Double Vanilla ice cream for the first layer of the ice cream dessert since it is amazing. Use Crystal's Moose Tracks ice cream for the second layer of ice cream since it is the ideal flavor to go with the abundance of chocolate and peanut butter that is present in this ice cream cake. I decorated the cake with hot fudge drizzles, whipped cream, and Reese's minis. You may use frozen whipped topping instead of fresh whipped cream to garnish the cake, and spread it over the top of the cake as well as around the outside. This is a wonderful illustration of a "cake-less" ice cream cake, which is a relatively new trend. If you would like to add a cake layer to this recipe, you will need to bake it in a pan that is the same size as your spring form pan, which is 9 inches in this example. You may either use it to cover one of the ice cream layers, or you can use just half of the ice cream that is required, and then sandwich the cake in between the layers of ice cream. 
This fast ice cream cake is one of the simplest desserts you will create all summer long. More than really having to bake or manufacture anything, all you have to do to make it is assemble the ingredients. Excellent for the hectic days of summer. Ice cream cakes are best when prepared in advance so that they have enough time to solidify entirely in the freezer. If you don't do that, you'll end up with a melted mess on your hands. For the finest possible outcomes, you will need to plan, since you will have to freeze each layer separately to achieve them. Create a crust using peanut butter and press it into a spring-form pan. Put it in the freezer for half an hour. Reese's Pieces should be placed on top of a layer of the hot fudge topping. Freeze for 1 hour. After the hot fudge and Reese's layer have been frozen for at least an hour, spread ice cream that has been slightly thawed over it. You want it to have a good degree of firmness. On top of the initial layer, evenly spread the second flavor of ice cream that has been slightly softened. Wrap it up and put it in the freezer for a minimum of six hours, but ideally overnight. Take the ice cream cake out of the freezer. The cake should be finished off with a layer the hot fudge topping. Make whipped cream and set it aside. Using a piping bag, decorate the top of the cake with small Reese's peanut butter cups. Prepare and serve at once. 
Peanut butter ice cream cake
The usage of peanut butter, which is dipped over the cake's exterior, is the greatest technique for achieving a lovely and smooth texture in this ice cream cake. 1 box of Oreo cookies 6 tablespoons butter 2 containers (1 pint 1 quart) of vanilla ice cream A container of hot fudge topping weighing 11 ounces and a bag of tiny peanut butter cups weighing 14.8 ounces, diced Crush the Oreo cookies by using either a food processor or a blender. Crush Oreos and add them to a big basin with 6 tablespoons of melted butter. Stir the mixture together until it is completely mixed. Oreo crumbs should be pressed into the bottom of a spring form pan that has a diameter of 10 inches. The spring form pan should be coated with nonstick spray. Maintain a firm press while allowing the Oreos to creep up the edge of the pan just a little bit. Put the pan in the fridge to cool the crust while you bring one of the containers of ice cream to room temperature so that it may soften for about ten to fifteen minutes. 
After the crust has had time to cold, evenly distribute the ice cream on top of the crust. Put in the freezer for one hour to get it nice and cold. Warm the jar of hot fudge topping in the microwave according to the guidelines on the package, then pour it over the ice cream, saving approximately a quarter of the jar's contents to drizzle over the ice cream at the end of the process. Place the fudge back into the freezer for another hour after you have sprinkled it with half of the chopped small peanut butter cups. After bringing the second container of ice cream to room temperature to soften it, put it on top of the peanut butter cups. Refreeze until solid. To remove the cake from the pan, first, loosen the sides of the pan using a hot knife that has been dipped in hot water, and then run the knife along the edge of the cake. To smooth the surface of the ice cream, you may use an offset spatula or a knife that has been dipped in hot water. Place the hot fudge that has been saved in a plastic bag and snip off one corner of the bag. Using a crosshatch pattern, drizzle the topping over the top of the ice cream cake, and then sprinkle the remaining chopped peanut butter cups over the top of the cake. Put in the freezer until it's time to serve. 
Peanut butter ice cream
The winner of all peanut butter ice cream is this one right here! It has a rich peanut butter taste and a creamy texture, and it's studded with peanut butter swirls and peanut butter cup chunks. One of my all-time favorite sweets is peanut butter ice cream, and I find that creating it at home is much more satisfying. If you're a fan of peanut butter, I can almost guarantee that you'll like this ice cream just as much as we do. Because there are no eggs in this peanut butter ice cream recipe, the finished product is not quite as decadent as other of our custard-based ice cream recipes; but, I can assure you that you won't miss the custard foundation at all. This ice cream is nevertheless quite rich and delectable in its own right. It has a silky texture, a peanut butter flavor that is just right, and a lot of additional peanut butter that came from the peanut butter cups and the peanut butter swirls. Peanut butter, sugar, heavy cream, milk, vanilla, and salt should be mixed together in a large basin using a wooden spoon. Stirring the mixture for a few minutes can assist in the sugar being partially dissolved. Start the ice cream mixer churning (p.s. don't forget to freeze the bowl the night before), and pour in the ice cream. If part of the sugar is still trapped at the bottom of the bowl, make sure you scrape it out with a rubber spatula; nevertheless, it will still blend in with the ice cream. After about 25 to 30 minutes (depending on the directions for your ice cream maker), after the ice cream has reached the desired consistency and seems to be smooth and thick, you may add the peanut butter cup pieces. 
(You may also sprinkle them in afterward, regardless of the situation). And then let it continue to run for another three to five minutes, so all of the ingredients are evenly distributed throughout the ice cream. Put the peanut butter in a small bowl and heat it in the microwave for approximately 30 seconds. This will make the peanut butter runnier and creamier, making it much simpler to pour. Scoop about one-fourth of the ice cream into a pan with a capacity of two quarts (a bread pan measuring 9 by 5 inches works excellent for this), then add part of the peanut butter and swirl it with a knife. (Add some peanut butter cups to the ice cream now if you forgot to put them in the ice cream maker before.) After that, add another quarter of the ice cream, and continue doing so until you reach the very top, at which point you should utilize all of the peanut butter and ice cream. I like to leave it in the freezer overnight so that it gets nice and hard like the ice cream that you would get from the store. Cover the pan with plastic wrap or foil and place it in the freezer to freeze and become more solid for at least six hours (but honestly, I like leaving it overnight so that it gets nice and hard like ice cream that you would get from the store). 
When you are ready to serve the ice cream, scoop some out for yourself, and then dig in. You must remember to place the freezer bowl of your ice cream maker into the freezer at least 12 to 24 hours before you want to create ice cream. Because I have access to a second freezer, I keep mine permanently stocked with milk and cream, allowing me to whip up a batch of ice cream whenever the mood strikes. In this ice cream recipe, you may reduce the amount of fat and calories by using half-and-half instead of heavy cream. However, the texture of the ice cream will be noticeably different as a result, as the ice cream will be less creamy. You are free to exclude the chocolate bits included in Reese's cups if you do not choose to consume them. Alternately, you might include a variety of different candy bar bits in their place. (Some delicious options include diced-up Snickers and other candies.) You may keep any leftover ice cream for up to two weeks in the freezer (or in a container with a lid) as long as it is wrapped in foil and plastic wrap beforehand.