Peanut Butter Cup Ice Cream Cake

-1 Place your ice cream tubs on the counter to soften while you make your peanut butter cups. *Do not warm in the microwave
-1 To make your peanut butter cups, melt the 1/2 cup of chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. It should take about 1 1/2 minutes. 
-1 In a small bowl, mix together the peanut butter and pure maple syrup. 
-1 Layer the bottom of your baking cups with about 1/2 tbsp chocolate to cover the bottom. Place a spoonful of peanut butter in the center, then cover in more chocolate. You don't need to fill the whole baking cup- I usually fill them half way. 
-1 Repeat until all chocolate and peanut butter are finished, and place the peanut butter cups in the freezer to set while you prep the cake. If you have extra chocolate, you can save it to drizzle over the top at the end! 
-1 Starting with the chocolate layer, mix together the chocolate ice cream with 2 tablespoons of peanut butter. Flatten it into a parchment lined 9 x 5 freezer-safe baking dish, or 9u0022 spring form cake pan. 
-1 Melt the 1/3 cup of chocolate chips with the coconut oil in the microwave until smooth. Stir in the remaining tbsp of peanut butter. Swirl the chocolate into the chocolate ice cream layer. Set in the freezer while you chop up your peanut butter cups. 
-1 Take out the peanut butter cups from the freezer and remove the lining. Chop into pieces and set aside. 
-1 Remove the chocolate layer from the freezer, and top it with the vanilla ice cream. Gently spread evenly over the chocolate layer. 
-1 Spread the peanut butter cups over the vanilla layer. Drizzle any leftover melted chocolate over the top. 
-1 Place the cake in the freezer and freeze for at least 5-6 hours, ideally overnight. Slice into 10 bars once ready and serve! 
-1 Store in freezer for up to 3 months.