Line an 8-inch cake pan with plastic wrap.

Mix together the peanut butter and condensed milk until well-combined.

Take the heavy cream and beat until soft peaks form.

Continue beating the whipped cream as you drizzle in the peanut butter mixture. Whip until fully combined.

Stir in the peanut butter chocolate cookie sandwiches and peanut butter cups.

Reserve one cup of the ice cream for the top in a small container.

Pour the mixture into the cake pan and freeze both until solid - at least four hours.

Preheat the oven to 350 degrees F Grease and flour an 8-inch cake pan

In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.

In a smaller bowl, whisk together the egg, buttermilk, oil, vanilla, and coffee.

Whisk the wet ingredients into the dry until there are no streaks. Some lumps are okay.

Bake for about 20 - 25 minutes, or until a toothpick comes out with only a crumb or two sticking to it.

Remove the cake and allow to cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack, then freeze.

Crush the Chocolate cookie sandwiches. Stir in the melted butter. Place the mixture in the refrigerator. Make scoops of the chocolate and peanut butter ice cream. Place the scoops of ice cream on a lined baking sheet and freeze.

Remove the cake and place on your cake stand or serving plate. Drizzle with peanut butter and chocolate sauce, then add a layer of the cookie mixture.

Take the peanut butter ice cream from the cake pan and peel off the plastic wrap. Place over the cookie mixture.

Top with the scoops of ice cream and top with the ice cream cone. Finish with more drizzles of the peanut butter and chocolate sauces.