Gluten Free Chocolate Peanut Butter Cup Ice Cream Cake Recipe

Spray a 9-inch springform pan with cooking spray.

In a mixer fitted with the whisk attachment, combine the peanut butter with the heavy cream. Start the mixer on low to combine, then turn to high and beat until stiff peaks form. Transfer ⅓ of the mixture to another mixing bowl and refrigerate the rest. Add the chocolate cookie crumbs to the whipped peanut butter cream, mix well, and press into the bottom of the prepared pan.

Spread the softened ice cream on top and put in the freezer for 1-2 hours or until the ice cream is firm. Top with the remaining whipped peanut butter cream and decorate with the mini peanut butter cups and peanuts.

Cover the pan with plastic wrap and freeze for another 2 hours or for up to 2 days.

Place a hot towel round the outside of the springform pan for a few seconds, remove the outer ring, and transfer the cake to a serving plate or platter.