Indulge your sweet tooth with a dessert that combines two beloved treats into one irresistible creation: the Peanut Butter Oreo Ice Cream Cake! This decadent delight is not just a treat; it's an experience that will have your taste buds dancing with joy. Imagine layers of creamy vanilla ice cream, rich peanut butter, and luscious hot fudge, all nestled atop a crunchy Oreo crust. Perfect for any occasion, this no-bake cake is incredibly easy to whip up and will impress your family and friends. Ready to take your dessert game to the next level? Let’s dive into the recipe that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package Oreo cookies
- 1/2 cup unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 cup peanut butter
- 1/2 cup hot fudge sauce
- Whipped cream for topping
- Chocolate shavings for garnish
Instructions
- Prepare a 9x13 inch baking pan by lightly greasing it or lining with parchment paper.
- Place Oreo cookies in a food processor and pulse until they become fine, even crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Pour melted butter over the Oreo crumbs and mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Press the Oreo crumb mixture firmly and evenly into the bottom of the prepared pan, creating a compact crust. Use the back of a spoon or flat measuring cup to ensure an even layer.
- Remove vanilla ice cream from the freezer and let it soften at room temperature for about 10-15 minutes until it reaches a spreadable consistency.
- Spread the softened vanilla ice cream in an even layer over the Oreo cookie crust, making sure to create a smooth surface.
- Warm the peanut butter slightly in the microwave for 20-30 seconds to make it more spreadable. Drizzle and swirl the peanut butter over the ice cream layer.
- Warm the hot fudge sauce and drizzle it over the peanut butter layer, creating a marbled effect.
- Cover the pan with plastic wrap and freeze for at least 4 hours or overnight to allow the cake to set completely.
- Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
- Cut the cake into squares and top each slice with a dollop of whipped cream and sprinkle with chocolate shavings.
- Serve immediately and store any leftovers covered in the freezer for up to one week.
Tips
- Prep Ahead: This ice cream cake requires freezing time, so plan to make it a day in advance for the best results. It will give the layers time to set perfectly and enhance the flavors.
- Soften the Ice Cream: Let the vanilla ice cream sit at room temperature for about 10-15 minutes before spreading it over the crust. This makes it easier to work with and helps create a smooth layer.
- Mix and Match: Feel free to get creative! Substitute the vanilla ice cream with your favorite flavor, or add crushed nuts or candy bars for an extra crunch.
- Layer It Up: For a more visually appealing cake, try adding additional layers of peanut butter and hot fudge sauce. Swirl them into the ice cream for a marbled effect that looks as good as it tastes.
- Serving Suggestions: When serving, consider adding a drizzle of extra hot fudge or a sprinkle of crushed Oreos on top of the whipped cream for an extra touch of decadence.
- Storage: Keep any leftovers covered in the freezer for up to a week. Just remember to let it sit out for a few minutes before slicing to make cutting easier!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 10g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 65mg
