Peanut Butter Oreo Ice Cream Cake
User Reviews
5
Peanut Butter Oreo Ice Cream Cake
Description
This no-bake Peanut Butter Oreo Ice Cream Cake begins with Oreo cookie crumbs mixed with melted butter to form a crust pressed into a springform pan and frozen to set. Softened chocolate ice cream is spread over the crust, then topped with broken Oreo pieces and drizzled with warmed peanut butter. The assembly is returned to the freezer.
Whipped cream sweetened with powdered sugar and flavored with vanilla is whipped to stiff peaks and spread over the peanut butter layer before freezing the cake for several hours until fully firm. Before serving, the cake is left at room temperature briefly to soften slightly for easier slicing, then topped with a drizzle of warm peanut butter caramel sauce made from caramel and peanut butter melted together.
The result is a rich, creamy frozen dessert with layers of crunchy Oreo, smooth peanut butter, and chocolate ice cream. The whipped cream topping adds lightness and texture contrast. This dessert is suited for celebrations or as a cool treat on warm days.
Ingredients
- 16 Oreo cookies divided
- 3 tablespoons butter melted
- 2 cups chocolate ice cream
- 1/4 cup peanut butter smooth or chunky
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
For the peanut butter caramel sauce:
- 3 tablespoons caramel sauce
- 3 tablespoons peanut butter smooth or chunky
Instructions
- Remove chocolate ice cream from freezer.
- Place 12 Oreo cookies into a food processor and grind into crumbs. Stir in melted butter. Press mixture into the bottom and up the sides of a 6-inch springform pan. Freeze.
- Stir chocolate ice cream to soften. Measure out 2 cups. Remove crust from freezer and spread ice cream evenly into the bottom. Break up remaining 4 oreos and place on top of ice cream. Microwave peanut butter 30 seconds and drizzle over oreos evenly. Freeze.
- In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top of peanut butter layer evenly. Freeze 6-8 hours or until completely solid.
- To serve, remove from freezer and sit 10 minutes. During this time, microwave caramel with peanut butter to create the drizzle over top.
- After 10 minutes, remove sides of springform pan. Use a sharp knife dipped into hot water to slice easily. Drizzle peanut butter caramel sauce over top and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 53mg | 18% |
| Sodium | 272mg | 11% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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