Chocolate Peanut Butter Cup Ice Cream Cake

I came up with this last summer for B’s birthday, since he’s such an ice-cream lover (he and I are a good match!) I make this in a 7-inch springform pan, but if you only have a larger size (like 9- or 10-inch), keep the quantities for the ganache and cookie crumb crust the same, and double the ice cream filling.

Ingredients (for a 7-inch springform pan*)

2 cups chocolate wafer cookie crumbs (I use a 9-oz box of Nature’s Path Organic Deep Chocolate Cookies)
4 tbsp unsalted butter, melted
1/2 gallon good quality chocolate ice cream (I like Breyer’s)
1 cup + 1/4 cup roughly chopped peanut butter cups (I use Newman’s Own Organic Dark Chocolate Peanut Butter Cups)
8 oz. dark chocolate, chopped
1/2 cup heavy cream

Special equipment: springform pan (7-inch, or 9- or 10- inch)
*Note: If you’re using a 9- or 10-inch springform pan, double the ice cream and peanut butter cups.

Directions

To crush the cookies, place them in a large ziploc bag and seal it, pressing out the air. Pound the cookies with a meat mallet (smooth side) or a rolling pin. In a pinch, the edge of a plate works too.

In a medium bowl, combine the cookie crumbs with the melted butter, stir to combine. The mixture should be sort of clumpy and moist, but not like a dough. Press the mixture into the bottom of the springform pan. It’s easier to just press it into a flat layer on the bottom, rather than worrying about going up the sides – you’ll just make a nice crunchy cookie crust. Place into the freezer for about an hour.

After the hour is up, chop the peanut butter cups. Set aside the amount you’ll be using for the topping. Take out the springform pan and your ice cream from the freezer, and in a standing mixer (or with a hand mixer), mix it on medium speed until it gets softer – about 20 seconds. Add the chopped pb cups and mix just until combined. Scoop out the ice cream mixture (it will be like soft-serve) into the springform pan, on top of the cookie crust. Smooth the top with a spatula, and cover with plastic wrap — back into the freezer it goes, for another hour!

After the hour is up, make the ganache for the topping: Chop the chocolate into fairly small pieces, and place in a medium bowl. In a small saucepan, heat the cream over medium-high heat until it comes to a simmer. Remove from the heat and pour over the chocolate in the bowl; stir until the chocolate is melted and the mixture is smooth. Let it cool about 10 minutes — you want it to be lukewarm, at the warmest, when you pour it on the ice cream cake.

Remove the springform pan from the freezer, and pour the ganache over the ice cream, smoothing with a spatula. Top with the reserved chopped peanut butter cups. Cover again, lightly, with plastic wrap and leave it in the freezer to harden for about 3 hours.