Peanut-Butter-Swirl Ice-Cream Cake

This is a showstopper that requires zero baking skill. Crushed Oreo cookies form a buttery base, chocolate-dipped wafer cookies line the sides like a fancy fence, and the filling is vanilla ice cream swirled with a honey-sweetened peanut butter ribbon. Hot fudge on top? Obviously.

The key to clean peanut butter swirls is restraint. Drizzle the peanut butter mixture over the softened ice cream and fold just two or three times. Overmixing turns it muddy brown instead of giving you those gorgeous streaks.

Soften the ice cream for a full 30 minutes before scooping. You need it pliable enough to fold and spread, but not melted. If it’s soupy, the cake will have icy crystals instead of a smooth, scoopable texture after refreezing.

The cookie crumb layer in the middle adds a surprising crunch between the two ice cream layers. Press it down firmly so it holds together when you slice.

Let the finished cake freeze overnight if you can. Six hours is the minimum, but a full night gives you cleaner slices and a more solid structure. Pull it out 10 minutes before cutting.

Kitchen Tips

• Use full-fat peanut butter. Reduced-fat versions separate when mixed with honey and oil.
• Run your knife under hot water between slices for clean, Instagram-worthy cuts.
• Wrap tightly in plastic wrap after the initial freeze to prevent freezer burn. Keeps well for up to a week.

Variations

• Chocolate lover’s: Use chocolate ice cream instead of vanilla and double the fudge topping.
• Cookie butter swap: Replace peanut butter with Biscoff cookie butter for a different spin on the swirl.