Go Back
+ servings
Print Recipe
5 from 3 votes

Peanut Butter and Hot Fudge Ice Cream Cake

Peanut Butter Hot Fudge Oreo Ice Cream Cake is a sweet and salty, crunchy, cold, and creamy dessert that's easy to make and sure to impress.
Prep Time25 mins
Chill/Set Time7 hrs
Total Time7 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: chunky peanut butter, cookie crust, hot fudge, ice cream, whipped cream frosting
Servings: 12 servings
Author: Callie

Equipment

  • Parchment paper, or cellophane sheet for cake collar
  • springform pan
  • Cooking or baking spray

Ingredients

  • 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

Instructions

  • 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.
  • Enoy!!

Nutrition

Serving: 1piece