Cool & Creamy Peanut Butter Oreo Ice Cream Cake
I don't feel like this recipe needs much more description than the picture here. Do you see that? It is so many shades of yum, I can't stand it. It's Peanut Butter Oreo Ice Cream Cake, and it tastes every single bit as delicious as it looks.
From Lauren's Latest, it's the perfect summer indulgence. With a double Oreo crust (one on top and one on bottom) plus chocolate ice cream and a layer of creamy peanut butter goodness it's incredible enough. Then you go and put on whipped cream and a peanut butter caramel sauce, and it's just over-the-top incredible.
Peanut Butter Oreo Ice Cream Cake
16 Oreo Cookies, divided
3 tablespoons melted butter
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)
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.