Recipe by My Stained Apron (

One 9 inch round chocolate cake

2 cups vanilla ice cream

1 cup peanut butter

3/4 cup quartered miniature Reeses PB Cups (about 12)

2 cups chocolate ice cream


1 1/2 cups cream

1 T butter

1 lb milk chocolate

Scald cream and butter in a small saucepan.

Pout over chocolate in a heat proof bowl.

Let sit for 2 minutes, then whisk until smooth.

Cut cake in half

Line cake pan with plastic wrap, place half of cake back in pan.

Spread with chocolate ice cream (microwave for 30-60 seconds at 50% power to soften if needed, or you can mix with hand mixer to soften as well).

Distribute PB Cups on ice cream.  Place in freezer for an hour or 2.

Mix vanilla ice cream with peanut butter with a hand mixer until incorporated.

Spread on top of PB Cups.

Place remaining half of cake on top, place in freezer to harden.

Turn out onto wire rack set over a plate.

Pour ganache over cake

Use a ladle or spoon to push ganache over the edge.

Place in freezer for a couple of hour to harden.

(You can do a second coat of ganache if desired)