Homemade No-Churn Peanut Butter Cup Ice Cream Cake

Directions

1. 1
   Line a 9 inch springform pan with plastic wrap
2. 2
   Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).
3. 3
   Whisk together the sweetened condensed milk, vanilla, and ¼ peanut butter until smooth.Gently fold the sweetened condensed milk mixture into the whipped cream.
4. 4
   Place small dollops of peanut butter on top of the cream mixture, add the peanut butter cups, and fold together gently.
5. 5
   Spread the ice cream evenly in the prepared pan, and freeze for several hours, until firm.
6. 6
   Remove from the freezer and quickly top with the cooled ganache, spreading evenly.Return to freezer to slightly firm up the ganache.
7. 7
   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.
8. 8
   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)
9. 9
   Whisk until smooth, and cool to room temperature.
10. 10
    Combine the ingredients in a bowl.Using the whisk attachment of a stand mixer or hand mixer, whip the cream to stiff peaks (see Note).