>>> 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}!
- 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
- 1/4 cup caramel sauce
- 1/4 cup of peanut butter {smooth or chunky}
- 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.
- 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.
- 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/
{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.
You can top each individual slice with hot caramel or
{as we did}….
peanut butter melted with caramel
{I wouldn’t have thought of this combination,
but it was nice to have a little extra peanut butter in the topping
since the peanut butter in the cake was subtle}.
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>>> Behind the Scenes <<<
Miss Blue sneaking a taste of the homemade whipped cream!
Husby lighting the candles for Finn’s birthday slice!
Celebrating Mr. Amazing’s 2nd Birthday with this sweet treat!
He devoured it… as did everyone else!
Finn loves chocolate just like his mama & siblings!
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I Hope that you enjoy making this ice cream cake as much as I did!
I promise it is super easy…
but tastes like you slaved away for hours preparing it!
This would be a perfect dessert to take to a family gathering for Easter,
or to enjoy on a sunny Spring or Summer day!
