Peanut Paradise Ice Cream Cake

In a bowl, mix together graham cracker crumbs, ground peanuts, creamy peanut butter, and melted butter until fully combined and evenly moist.

Press the crumb mixture into the bottom of a 9-inch springform pan using the back of a flat-bottomed cup. Freeze the crust for 30 minutes.

In a large bowl, stir softened vanilla ice cream, 1 cup peanut butter, and chopped peanut butter cups until combined, leaving some visible peanut butter swirls.

Spread half of the ice cream mixture over the chilled crust. Place the remaining peanut butter in dollops over the ice cream layer and swirl it in with a spoon. Top with the remaining ice cream mixture, spreading it evenly. Freeze the cake for at least 8 hours or overnight.

In a heat-proof bowl, combine dark chocolate chips, sweetened condensed milk, and heavy cream. Microwave for about 2 minutes, stirring every 20 seconds, until it reaches a smooth, fudge-like consistency.

Spread the fudge topping over the frozen cake and freeze for an additional 2 hours before serving. Store any leftovers in the freezer for up to 2 weeks.