>>> Peanut Butter & Oreo Ice Cream Cake <<<

What do you get when you combine smooth, chocolatey ice cream with

creamy peanut butter, crunchy Oreos & a drizzle of caramel?

One over-the-top, intoxicatingly delicious… ICE CREAM CAKE!

These are the three main ingredients to make this tasty treat:

rich chocolate ice cream…

creamy or chunky peanut butter…

and everyone’s favorite sandwich cookie — Oreos!

I used a blender to grind the Oreos into crumbs.

Although you could separate the cookies…

it isn’t necessary.

The creme filling combines nicely to make the crust

of this delicious ice cream cake!

I had no idea how incredibly amazing a bite of Oreo crumbs

would be mixed with melted butter….

oh my — divine!

Once you have the Oreo crumb mixture,

there are only a few easy steps left to create this heavenly dessert

{see the printable recipe below}!

Print Recipe

Peanut Butter & Oreo Ice Cream Cake

Chocolate ice cream combined with peanut butter, Oreos & caramel create this decadent ice cream cake that is sure to be a hit at any gathering!

Servings: 10

Author: Simply Happenstance

Ingredients

Ingredients for Ice Cream Cake

24 Oreo cookies {chocolate sandwich cookies}
5 tablespoons melted butter
2-3 cups chocolate ice cream {depending on size of springform pan}
1/4 cup peanut butter {smooth or chunky}
1 cup of heavy whipping cream
3 tablespoons of powdered sugar
1 teaspoon vanilla

For the Peanut Butter Caramel Sauce

1/4 cup caramel sauce
1/4 cup of peanut butter {smooth or chunky}

Instructions

Remove chocolate ice cream from freezer to soften. Place 20 Oreos into a food processor {or blender} and grind into crumbs. Stir in melted butter. Press mixture into the bottom, and slightly up the sides, of a round springform pan {6 inch recommended, although the one I used was larger}. Freeze for approximately 10-15 minutes.
Stir chocolate ice cream to soften. Measure out 2-3 cups {depending on size of your springform pan}. Remove cookie crust from freezer and spread ice cream evenly onto the bottom. Break up the remaining 4 Oreo cookies and sprinkle on top of the ice cream. Microwave peanut butter for 30 seconds and drizzle over the Oreos evenly. Cover and freeze.
In a large bowl, whip heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Remove cake from freezer and cover the top of the peanut butter layer with whipped cream. Cover and freeze for 6 to 8 hours or until completely solid.

To Serve

Remove from freezer and sit for 10 minutes until slightly softened. During this time, microwave caramel with peanut butter to create the drizzle for the top of the cake.
After 10 minutes, remove the sides of the springform pan. Use a sharp knife dipped in hot water to slice easily. Drizzle each slice with the peanut butter caramel sauce.

Notes

I hope you enjoy this delicious, crowd-pleasing ice cream cake!
Recipe Adapted from blog, Lauren's Latest // http://www.laurenslatest.com/peanut-butter-oreo-ice-cream-cake/

Adapted from Lauren's Latest

{Drum-roll, please}….

Here’s the finished result!

TIPS:

* make sure {after freezing for 6 to 8 hours}

to leave the cake out for 10 minutes to soften before cutting.

* Have a hot cup of water handy to dip your knife

into to help ease the cutting of each slice.