Peanut Butter Cup Ice Cream Cake (Michaiah’s 10th)

Ingredients

• 2 cups chocolate peanut butter cookie crumbs (about 20 cookies)
• 6 Tablespoons melted butter
• 1 - 1.5 quart container chocolate ice cream
• 1 - 1.5 quart container chocolate peanut butter cup ice cream
• 1 - 8 ounce container Cool Whip, thawed
• Several peanut butter cups cut up
• Reeses spray whipped topping to pipe around the cake
• OPTIONAL FUDGE MIDDLE
• 6 oz | 1 cup semi sweet chocolate chips
• 3 tbsp light corn syrup
• 1/2 tsp vanilla extract
• 1/2 cup (120ml) heavy whipping cream

Instructions

1. Stir together the cookie crumbs and butter. Press the mixture into the bottom of 9-inch springform pan that has been lined with parchment paper. Refrigerate.
2. Set the chocolate ice cream carton on the counter for 20-25 minutes or until softened enough to stir it. Spread it over the cookie crust. Place in the freezer.
3. Optional Fudge Layer: Add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
4. Set the peanut butter cup ice cream carton on the counter for 20-25 minutes. Spread it over the chocolate ice cream layer when ready.
5. Spread 2 cups of Cool Whip over the top of the ice cream. Freeze for 3-4 hours in a deep freeze or overnight for best results.
6. Open the springform pan and gently lift the cake out. While the cake is lifted up, pull the parchment off. Place the cake on a freezer safe plate.
7. Pipe Reeses whipped topping around the outside edge of the cake. Sprinkle the chopped peanut butter cups in the center of the cake. Store in the freezer in a covered container until ready to serve.