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Peanut Butter Oreo Ice Cream Cake

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.
Course Dessert
Cuisine American
Keyword oreo ice cream cake, peanut butter
Prep Time 30 minutes
Cook Time 0 minutes
Freeze 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings
Calories 409kcal
Author Lauren Brennan


  • 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.


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