Craving a dessert that combines the irresistible crunch of Oreos with the creamy indulgence of peanut butter and ice cream? Look no further than the Oreo Peanut Butter Ice Cream Cake. This decadent treat layers crushed Oreos, smooth peanut butter, and rich ice cream, all encased in a buttery crust. Perfect for impressing guests or satisfying your sweet tooth, this cake is as easy to make as it is to devour.
Oreo Peanut Butter Ice Cream Cake
This Oreo Peanut Butter Ice Cream Cake features a buttery Oreo crust, a creamy peanut butter layer, and a rich ice cream filling, all topped with a drizzle of hot fudge and crushed Oreos.
Ingredients
- 32 Oreo cookies
- 6 tablespoons unsalted butter melted
- 2 cups heavy cream cold
- 1 14 oz can sweetened condensed milk
- 1/2 cup smooth peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 cup hot fudge topping
- 1/2 cup crushed Oreos for topping
Instructions
- Prepare the Crust:
- Finely crush 25 Oreo cookies using a food processor.
- Mix the crushed Oreos with melted butter until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Freeze for about 10 minutes.
- Make the Ice Cream Filling:
- In a large bowl, whisk together sweetened condensed milk, peanut butter, and vanilla extract until smooth.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Assemble the Cake:
- Pour the ice cream mixture into the prepared crust, smoothing the top with a spatula.
- Drizzle hot fudge over the top and sprinkle with crushed Oreos.
- Freeze for at least 8 hours or until the ice cream is firm.
Notes
Nutritional Values (Per Serving):
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Vitamin A: 8%
- Calcium: 6%
- Iron: 4%
- For a firmer crust, bake it at 350°F (175°C) for 10 minutes before freezing.
- Substitute peanut butter with almond or cashew butter for a different flavor.
- Add a layer of chocolate chips or chopped nuts between the ice cream layers for extra texture.
