Homemade No-Churn Peanut Butter Cup Ice Cream Cake

Peanut butter ripples through a peanut butter flavored, peanut butter cup-studded ice cream, topped with chocolate ganache, and covered with fresh whipped cream.
Course Dessert
Cuisine American
Keyword gluten free desserts, ice cream cake recipe, no-churn ice cream, peanut butter cup desserts, peanut butter recipes, vegetarian
Prep Time 35 minutes
Cook Time 4 hours
freezing time 4 hours
Total Time 4 hours 35 minutes
Servings 10
Calories 698kcal
Author Brianne @ Cupcakes & Kale Chips


For the ice cream cake:

  • 1 pint heavy cream
  • 13.5 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter divided
  • 20 miniature Reese's Peanut Butter Cups, coarsely chopped (I froze them first to make them easier to chop), plus additional for decorating, if desired

For the ganache:

  • 1 cup semisweet chocolate chips
  • 1/3 cup heavy cream

For the whipped cream:


For the ice cream:

  • Line a 9 inch springform pan with plastic wrap.
  • Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
  • Whisk together the sweetened condensed milk, vanilla, and ¼ cup peanut butter until smooth.
  • Gently fold the sweetened condensed milk mixture into the whipped cream.
  • Place small dollops of peanut butter on top of the cream mixture, add the peanut butter cups, and fold together gently.
  • Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm. During this time, prepare the ganache.

For the ganache:

  • Place the chocolate chips and heavy cream in a microwave safe bowl, and microwave for 1 minute. (If you do not have a microwave, heat the cream to a simmer on the stove and pour over the chips)
  • Whisk until smooth, and cool to room temperature.
  • Remove the cake from the freezer and quickly top with the cooled ganache, spreading evenly.
  • Return to freezer to slightly firm up the ganache. During this time, prepare the whipped cream.

For the whipped cream:

  • Place the ingredients in a bowl.
  • Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
  • Remove the cake from the freezer and spread evenly with the whipped cream to cover all sides. Decorate with additional peanut butter cups, if desired.
  • Return to the freezer for at least another hour or two, until frozen.


For best results, when whipping the cream for both the ice cream and the whipped cream topping, make sure the heavy cream is very cold, and put your bowl and whisk attachment or beaters in the freezer for a bit.


Serving: 1slice | Calories: 698kcal | Carbohydrates: 44g | Protein: 10g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 139mg | Sodium: 194mg | Potassium: 444mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1455IU | Vitamin C: 1.5mg | Calcium: 195mg | Iron: 1.6mg