Peanut Butter and Hot Fudge Oreo Ice Cream Cake is a cold, sweet, salty, crunchy, creamy, show stopping dessert. It's versatile because you get to pick whatever flavors you want, and create the perfect combination of all of your favorites. Peanut Butter and Hot Fudge Oreo, Cookies and Cream and Cookie Dough explosion, and Neapolitan layers are just a few of the versions of this ice cream cake I have experimented with. So let's begin!
The only thing better than ice cream cake is homemade ice cream cake because you control the layers. Pick favorite flavors, favorite toppings, and favorite garnishes to take it to the next level. To make this combination, peanut butter is scattered throughout, alongside hot fudge, vanilla ice cream, and chocolate ice cream. A crushed Nutter Butter and peanut butter crumble are the crust, and the cake is topped and layered with an Oreo and hot fudge crumble. This cake is drizzled in hot fudge and peanut butter, then sprinkled with remaining crumbles, and finally garnished with whipped cream and pretzels.
Key Components to Homemade Ice Cream Cake
First of all, there are a few tips that make life considerably easier when you assemble an ice cream cake. Most importantly, use a spring form pan sprayed with cooking spray and cut thick strips of parchment paper to place along the inside edges. The parchment paper prevents the ice cream sandwiches from sticking to the pan, and it creates a barrier between the cooking spray and the ice cream.
Second, use quartered ice cream sandwiches to line the outer edge of the cake. The ice cream sandwiches provide an instant support structure and compliment the flavors of the cake. Use a sharp knife to cut the sandwiches to mitigate smashing them as you cut them. Quartering the ice cream sandwiches is very important because the quartered pieces stand flush to the height of the pan.
Third, use a food processor to make the cookie crumbles. The filling of an Oreo and the filling of a Nutter Butter provide binding, but also make it harder to crush them into small pieces. The food processor speeds up the process considerably, and the separate crumble mixtures store well in sealed containers.
Last, figure out the layers, and then write them down ahead of time. Take out frozen ingredients in the order needed to avoid excessive melting. For example, prepare the spring form pan, line it with the ice cream sandwich pieces, and put it in the freezer. Next, remove the ice cream from the freezer and allow it to sit as you prepare the cookie crumbles. As the ice cream sits and softens, it will be easier to spread into layers.
Peanut Butter Crumble
Before you begin to make the crumbles, remove the ice cream for layering from the freezer. Now it's time to make the first cookie crumble. Nutter Butters make the perfect combination of salty and sweet and the best cookie crust.
Add 12 Nutter Butter Cookies to the food processor, and pulse the processor until the cookies are all small crumbs. Add peanut butter and melted butter for a soft binding, and pulse again until well combined. Remove the peanut butter cookie crumble from the food processor, and then clean the food processor to move on to the Oreo Cookie crumble.
Prepare the Oreo Cookie Crumble
After the food processor has been cleaned out, add 12 Oreo cookies to it and pulse until all of the cookies have been pulverized. Add melted butter, milk, and hot fudge to food processor, and pulse until everything is well combined, and then transfer Oreo Cookie crumble to another bowl.
Begin Assembling Ice Cream Cake Layers
As the ice cream softens, scoop some of the prepared peanut butter crumble into the bottom of the pan. All of the layers of this ice cream cake will work within the border of the ice cream sandwiches. You will not go above or below the ice cream cookie edges. Press the crumble down into an even layer and use the bottom of a round cup or glass to get it nice and smooth. Reserve some of the crumble for the top of the cake.
Next, warm hot fudge sundae topping and stir in the container so that it's easily spreadable. Spoon a thin, even layer of hot fudge on top of the peanut butter cookie crust.
After the hot fudge layer is in place, stir the chocolate ice cream in its container or in a separate bowl to help soften and reincorporate any melted ice cream. Using a spoon or silicone spatula, spread chocolate ice cream into a layer on top of the hot fudge (roughly 1 pint worth of ice cream). Place any remaining chocolate ice cream back in the freezer.
Now, stir the vanilla ice cream in its container or a separate bowl. Spread a layer of vanilla on top of the chocolate. Again, use approximately a pint of ice cream and then place the remaining vanilla ice cream back in the freezer. Place the ice cream cake in the freezer for 10-15 minutes before moving on to the next layer.
Oreo Hot Fudge Layer, Toppings, and Garnishes
After the ice cream cake has had time in the freezer, remove it and add a layer of the Oreo Hot Fudge cookie crumble on top of the vanilla ice cream layer.
Time for toppings! Spread a layer of Cool Whip topping over the Oreo Hot Fudge cookie crumble layer. This layer will hold all of the garnishes in place. Sprinkle more of both the Peanut Butter cookie crumble AND the Oreo Hot Fudge Cookie crumble into a healthy heap on top of the Cool Whip layer. Drizzle hot fudge and (optional melted peanut butter) over the heap and outer ice cream cookie edge. Use a Reddi Whip can to add dollops of whipped cream around the border of the cake and place braided, round pretzels around the border as well (just to be extra). Place back in the freezer for 4 hours or overnight before serving the cake.
When you are ready to serve the cake, release the spring form pan and peel away the parchment paper before cutting the ice cream cake. Also, most importantly, plan on making two of these if you happen to be serving as dessert for a gathering of more than 10 people. Despite the serving size, I always have people come back for seconds.
Peanut Butter and Hot Fudge Oreo Ice Cream Cake
Peanut Butter and Hot Fudge Ice Cream Cake
- Parchment paper, or cellophane sheet for cake collar
- springform pan
- Cooking or baking spray
- 8 ice cream sandwich bars
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 8 oz cool whip
- hot fudge
Peanut Butter Crumble
- 4 tablespoon butter, melted
- 2 tablespoon peanut butter
- 24 nutter butter cookies
- 2 tablespoon milk
Hot Fudge Oreo
- 24 oreos
- 3 tablespoon hot fudge
- 2 tablespoon milk
- 4 tablespoon butter, melted
- Spray a 9" spring form pan with cooking spray. Cut thick strips of parchment paper and line the inner sides of the pane with strips. Strips will stick to the cooking spray.
- Remove ice cream sandwiches from the freezer in groups of 4 (to prevent them from melting). Cut each ice cream sandwich into quarters and place each quarter against the edge of the spring from pan, forming a ring around the inside of the pan. Once ring is completed, place pan back in freezer.
- Remove ice cream (for layering) and place on counter top. Allow it to sit as you complete the next couple of steps.
- Place Nutter Butter Cookies in food processor. Cover and pulse the food processor until all cookies have been broken down to small crumbs.
- Add 4 tablespoons of melted butter, 2 tablespoons of milk and 2 tablespoons of peanut butter to the food processor with the cookie crumbs and pulse until well combined. Remove mixture from food processor and set aside. Clean the food processor bowl and blade before proceeding to the next step.
- Add Oreos to cleaned food processor. Cover and pulse the food processor until all cookies have been broken down to small crumbs.
- Add 4 tablespoons of melted butter, 2 tablespoons of milk, and 3 tablespoons of hot fudge to the Oreo cookie crumbs and pulse until well combined. Remove from food processor and set aside.
- Remove spring form pan from freezer and pack the peanut butter cookie crumble mixture into an even layer (about ½" thick) on the bottom of the pan. Cookie crust will be within the border of the ice cream sandwiches, do not attempt to put the crust mixture below the ice cream sandwiches. Use the bottom of a round glass or cup to smooth out the crust layer.
- Warm the hot fudge and stir to make easily spreadable. Spread an even layer (about ¼" thick) of hot fudge on top of the peanut butter cookie crust.
- Using a large spoon or silicone spatula, stir the chocolate ice cream within its container or in a separate bowl. Ice cream should stir easily ( a little softer than soft serve). Spread a pint of chocolate ice cream on top of the hot fudge layer on top of the peanut butter cookie crust layer. Re cover the remaining ice cream and put away in freezer.
- Using a large spoon or silicone spatula, stir the vanilla ice cream within its container or in a separate bowl. Ice cream should stir easily ( a little softer than soft serve). Spread a pint of chocolate ice cream on top of the peanut butter cookie crust layer. Re cover the remaining ice cream and put away in freezer.
- After completing the vanilla ice cream layer, place the ice cream cake in the freezer for 10-15 minutes to harden a bit.
- Remove ice cream cake from freezer and add a layer of oreo hot fudge cookie mixture on top of the vanilla ice cream.
- Top the layer of oreo hot fudge cookie mixture with a layer of Cool Whip (still staying within the inside border of the ice cream sandwiches).
- Sprinkle more peanut butter cookie mixture and Oreo hot fudge cookie mixture into a heap on top of the Cool Whip.
- Warm the container of hot fudge and drizzle over the cookie mixture heap. You can also warm up peanut butter and drizzle that as well (optional).
- Use a Reddi Whip can to add dollops of whipped cream around the inside border of the icre cream sandwiches.
- Add pretzels for garnish.
- Place ice cream cake back in freezer for 4 hours or overnight before serving.
- When serving, release the spring form pan and peel off the parchment paper before cutting.
OTHER DELICIOUS RECIPES TO TRY:
click photos for links!
- Crispy Fried Zucchini with Marinara
- Hawaiian Sweet Rolls
- Vanilla Bourbon Peaches and Mascarpone Whipped Cream
- Brown Butter Herb Crispy Skin Salmon and Vegetables
- Greek Chicken Marinade
- How to make the BEST Guacamole
- Buttermilk Biscuit Peach Cobbler
- Vanilla Bean White Chocolate Cheesecake with Fudge Brownie Crust
- Peanut Butter Brownie Cups