Go Back
Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake

No ratings yet
Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.
Servings 16 servings
Prep Time 15 mins
Cook Time 5 hrs
Total Time 20 mins

Ingredients
  

Crust

  • 10 oz (300g) oreo cookies
  • 3 oz (90g) butter , melted

Peanut Butter Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 7 oz (198g) sweetened condensed milk
  • 5 oz (150g) peanut butter , melted

Chocolate Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 7 oz (198g) sweetened condensed milk
  • 1/4 cup (30g) unsweetened cocoa powder

Hot Chocolate Fudge Sauce

  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 tsp (2g) salt
  • 2/3 cup (160g) whipping cream
  • 4 oz (120g) semisweet chocolate , divided
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (5g) vanilla extract

Garnish

  • roasted peanuts , chopped

Instructions
 

  • Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  • Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon. 
  • Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and peanut butter until well combined.
  • Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
  • Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and cocoa powder until well combined.
  • Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
  • Cover and freeze for about 6 hours or overnight until firm.
  • Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
  • Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
  • Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.

Video

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 40.8gProtein: 6.5gFat: 25.6gSaturated Fat: 12.7gCholesterol: 50mgSugar: 31.7g
Calories: 399kcal
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate ice cream, chocolate peanut butter ice cream cake, ice cream cake, no churn ice cream cake