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. \r
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To print the recipe check the full recipe on my blog: \r
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Cakeware:\r
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Ingredients\r
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Makes about 16 servings\r
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Crust\r
10 oz (300g) oreo cookies\r
3 oz (90g) butter, melted\r
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Peanut Butter Ice Cream\r
1 1/4 cup (300g) whipping cream, chilled\r
7 oz (198g) sweetened condensed milk\r
5 oz (150g) peanut butter, melted\r
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Chocolate Ice Cream\r
1 1/4 cup (300g) whipping cream, chilled\r
7 oz (198g) sweetened condensed milk\r
1/4 cup (30g) unsweetened cocoa powder\r
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Hot Chocolate Fudge Sauce\r
1/2 cup (100g) sugar\r
1/4 cup (30g) unsweetened cocoa powder\r
1/4 tsp (2g) salt\r
2/3 cup (160g) whipping cream\r
4 oz (120g) semisweet chocolate, divided\r
2 tbsp (30g) unsalted butter\r
1 tsp (5g) vanilla extr\r
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Garnish\r
roasted peanuts, chopped\r
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1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.\r
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2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon. \r
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3. 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.\r
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4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.\r
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5. 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.\r
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6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula. \r
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7. Cover and freeze for about 6 hours or overnight until firm. \r
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8. 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.\r
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9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extr, stirring until smooth.\r
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10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.\r
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11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.\r
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