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.