Thursday, 12 April 2012

Peanut Butter Oreo Ice Cream Cake

Peanut Butter Oreo Ice Cream Cake - for anyone who needs a cheering up

This cake came up on my Facebook feed. 

 ...challenge accepted! How could someone not want to make this? Better yet, how could someone not want to eat this? Only crazy people would say no.

And no one asked them anyway. 

For those are aren't immediately clawing at the screen in an attempt to transport to a world where you and this cake become one... let me explain. 

Oreo's. A whole 9inch springboard cake dish pan full of them. 

Peanut Butter + Ice Cream... Is this really not obvious to anyone right now?

Chocolate Fudge Sauce. 

More Oreos.

Even better yet, this is an ice cream cake made without an ice cream machine, which means anyone can make it. and that is awesome. 

I found the recipe really simple to follow and I only changed three things:

1. I substituted store bought fudge for home made fudge. You can find the recipe here

Here is a photo of some of it on the ice cream cake:

Here is a photo of a lot of it on the ice cream cake:

Much better. 

2. I felt a little sorry for the peanut butter in this recipe. Don't you think the Oreos are a little over-represented? The ice cream itself is peanut butter flavoured but it's the Oreos that get all the glory being on the top of this cake... Not fair. So I added some Reese's Cups on top too. It seemed only right. 

And, also, because at the grocery store the lady said I was $2 away from getting $10 off of my groceries. The Reese's were the candy bar closest to me. 

I think they were calling to be put on the cake. and my subconscious answered. 

Even more much better. 

3. The original site makes the cake in a pie dish but I went for the fabulous springboard dish above. I also may have nearly doubled the amount of Oreo's in order to really build up the crust. All the way to nearly the top of the dish. 

Naturally, more butter was needed. Never a bad thing. 

I left the cake in the springboard pan and put it in the freezer until I got the chance to see my hungry friends. Seriously, I was not ready to take this out until it could be properly enjoyed!

Fast forward to today: 
Canucks first game of the play offs. It didn't exactly go the way we hoped.  

So I had some sad friends. A cake of epic cheering-up proportions was definitely needed.

How convenient, I have one in my freezer. 

Out comes the cake, in all it's amazing glory. 

Let's admire. 

Only this small section of Oreo wall was too short to encompass all of the wonderful, over-flowing ice cream. But it's kind of my favourite part. 

Apparently it's his too! 

There's the chocolate fudge layer seeping through! Wishing now that I had put even more on! It perfectly oozed out as the cake warmed up after being at room temperature. 

I like this chocolate fudge sauce, can you tell? 

I said from the very beginning that I love baking because it brings a smile to people's faces and this cake was no exception... so many happy faces! 

And, since it's important to always appear to be a more knowledgeable and capable baker than one actually is, this cake earned me some major kitchen cred. 

Seriously, an ice cream cake blows people away. 

"You actually made this??"

Why yes, I did, and so can you! It's so shockingly simple.

But you should probably tell people that you have to be a super knowledgeable and capable baker to do it. 


1 box Oreo Cookies
6 tbsp melted butter
2 cups cold heavy cream
1 (14 oz) Sweetened Condensed Milk
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 bottle Smucker’s Chocolate Fudge Microwave Topping
Finely crush about 25 Oreos in a food processor. Mix with melted butter and spread in the bottom of a 9″ round pan for the crust. Freeze for about 10 mins. Meanwhile, lightly crush the remaining Oreos into large pieces. Whisk sweetened condensed milk, peanut butter, and vanilla in large bowl and set aside. Whip the heavy cream to stiff peaks, then fold the whipped cream into the sweetened condensed milk mixture. Pour half of the peanut butter ice cream mixture on top of the frozen Oreo crust. Heat Chocolate Fudge according to the directions on the bottle, and pour half of the bottle in a layer over the ice cream.  Add the remaining ice cream, hot fudge, and top with the Oreo cookie pieces. Freeze for at least 6-8 hours before serving. Serve with a scoop of whipped cream!

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Tiny last piece of the cake... trying to make it last! 


  1. I assume its a half gallon of cookies and cream ice cream? Ha ha I made this before and didn't even notice it wasn't listed.

  2. I assume you use a half gallon of ice cream?