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Peanut Butter Oreo Ice Cream Cake

5 from 12 votes

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Peanut Butter Oreo Ice Cream Cake Recipe! Yes, you heard that right. So many delicious ingredients for the perfect ice cream cake.

Peanut Butter Oreo Ice Cream Cake

Peanut Butter Oreo Ice Cream Cake. This is an AMAZING dessert that is super simple to whip up that has everything I love in life {besides obvious things like my husband, my daughter, carbs, my iphone and Ryan Gosling}.

Oreos? Check.

Peanut butter? Check.

Ice Cream? Check.

Cute little cake that is perfect for summer? Double check.

If you need to beat the heat, give this a whirl! It won’t last long in your freezer…promise!

Peanut Butter Oreo Ice Cream Cake

PS–if ice cream cake isn’t your thing, try my perfect chocolate cake recipe with accompanying frosting. It’s one of my most popular recipes!

More Ice Cream Cake Recipes to Try!

5 from 12 votes

Peanut Butter Oreo Ice Cream Cake

Peanut Butter Oreo Ice Cream Cake Recipe! Yes, you heard that right. So many delicious ingredients for the perfect ice cream cake.
servings 8 servings
Prep Time 30 mins
Cook Time 0 mins
Total Time 8 hrs 30 mins

Ingredients

  • 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

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

Calories: 409kcal | Carbohydrates: 36g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 248mg | Fiber: 1g | Sugar: 21g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 2.6mg
Course: Dessert
Cuisine: American
Keyword: oreo ice cream cake, peanut butter

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54 Responses
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  2. Nancy

    That thick layer of whipped cream on top. I’m not so sure about that? I can’t quite imagine it. Do you think you could put an additional layer of vanilla ice cream on top instead? Has anyone ever done that? Or do you just really love that the frozen whipped cream? I’d like to make it for my granddaughter’s birthday this weekend, so I will be eager to hear back from you! Thank you!

  3. Prince Arora

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