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–+ servings

No Bake Peanut Butter Cup Ice Cream Cake

All the nostalgia of an ice cream parlor sundae—creamy peanut butter mousse, a chocolate cookie crust, and a glossy ganache drip—stacked into one freezer-friendly cake. It’s make-ahead, sliceable, and loaded with mini peanut butter cups.
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Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Chocolate Cookie Crust

  • 2 cups chocolate wafer cookie crumbs finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon dark cocoa powder
  • 1/8 teaspoon fine sea salt

Peanut Butter Mousse Ice Cream Layer

  • 8 ounces cream cheese, room temperature
  • 1 1/4 cups creamy peanut butter
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar for the peanut butter mixture
  • 1 1/2 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar for the whipped cream
  • 1 cup chopped mini peanut butter cups fold-ins

Chocolate Espresso Ganache & Finish

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon instant espresso powder boosts chocolate flavor
  • 1 cup chopped mini peanut butter cups topping
  • a pinch flaky sea salt optional, for finishing

Instructions

Preparation Steps

  • Line the base of a 9-inch springform pan with parchment. For ultra-clean sides, wrap the inside rim with an acetate cake collar or a strip of parchment.
  • Make the crust: Stir cookie crumbs, cocoa, and salt together, then drizzle in melted butter and mix until the crumbs look like wet sand. Firmly press the mixture into the pan to create an even base (use a flat-bottomed glass). Freeze 15 minutes.
  • Whip the cream: Chill a mixing bowl and whisk for 5 minutes. Beat the cold heavy cream with 1/3 cup powdered sugar on medium-high to medium-stiff peaks. Refrigerate while you prepare the peanut butter base.
  • Peanut butter base: In a separate large bowl, beat cream cheese until completely smooth. Add peanut butter, milk, vanilla, and 1/3 cup powdered sugar; beat until thick, creamy, and no streaks remain. Scrape the bowl well.
  • Lighten and fold: Gently fold one-third of the whipped cream into the peanut butter base to loosen it, then fold in the remaining whipped cream just until combined. Fold in 1 cup chopped mini peanut butter cups.
  • Fill and set: Spoon the mousse over the cold crust. Tap the pan a few times on the counter to release air pockets, then smooth the top. Freeze uncovered for 20 minutes, cover, and continue freezing until very firm, at least 4 hours or overnight.
  • Prepare the ganache: Heat the 1/2 cup cream in a small saucepan or microwave until steaming (not boiling). Pour over chocolate chips in a heatproof bowl, sprinkle in the espresso powder, and let stand 2 minutes. Whisk until glossy and smooth, then cool 5–8 minutes until thick but pourable.
  • Unmold and finish: Release the springform ring and peel away the acetate. Transfer cake to a serving plate. Pour ganache onto the center and nudge it toward the edges to create drips. Immediately scatter the remaining 1 cup peanut butter cups over the top and finish with a pinch of flaky sea salt.
  • Set and serve: Freeze 15 minutes to set the ganache. For clean slices, warm a sharp knife under hot water, wipe dry between cuts, and let slices stand 10–15 minutes before serving.

Notes

Storage: Keep the cake well-wrapped in the freezer for up to 1 month; add the ganache and toppings within 24 hours of serving for the best look. Texture tip: Stop whipping the cream at medium-stiff peaks so the mousse stays airy and doesn’t turn grainy when folded.
This recipe is an original creation inspired by classic No Bake Peanut Butter Cup Ice Cream Cake flavors. All ingredient ratios and instructions are independently developed.