Peanut Butter Oreo Ice Cream Cake Food
PEANUT BUTTER OREO ICE CREAM
Rich and creamy peanut butter ice cream with oreo cookie chunks; this will definitely satisfy your pb and oreo cookie craving. YUM! The sweet cream base is from Ben & Jerry's Homemade Ice Cream & Dessert Book. Adapted from 'Vanilla Sugar'. Note: Cook time is estimated freeze time.
Provided by BecR2400
Categories Frozen Desserts
Time 2h15m
Yield 1 quart ice cream
Number Of Ingredients 7
Steps:
- Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes.
- Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more.
- Pour in the cream, vanilla, peanut butter, and milk, and whisk to blend.
- Freeze according to your ice cream maker's manufacturer instructions.
- Add in the chopped oreo cookies during the last two minutes of churning.
- Makes about 1 quart.
Nutrition Facts : Calories 4043.7, Fat 323.6, SaturatedFat 144.4, Cholesterol 1048.5, Sodium 1613.9, Carbohydrate 226.7, Fiber 15.5, Sugar 187.2, Protein 94.7
PEANUT BUTTER OREO ICE CREAM CAKE
Peanut butter Oreo ice cream cake is one of those super indulgent cakes that truly warrant being made for a special occasion. With layers of fudgy chocolate cake, peanut butter Oreo ice cream, hot fudge sauce, and chopped Doubl-Stuf Oreos, all you need is a birthday as an excuse to make this cake! You can certainly make the components homemade but I guarantee that no one would judge you if you short-cut this recipe with store-bought cake mix, ice cream, and hot fudge sauce.
Provided by Smells Like Home
Categories ice cream
Time 14h5m
Number Of Ingredients 4
Steps:
- Make ahead instructions (All recipes can be found via the links in the Ingredients list above): Up to 2 weeks: Make the hot fudge sauce. 2-3 days: Make the chocolate cake layer, wrap tightly with plastic wrap, and chill. 1 day: Make the ice cream batter. Day of assembly: Chill the ice cream batter in your ice cream maker immediately before you assemble.
- To assemble: Butter the bottom and sides of a 9-inch springform pan. Place a 9-inch round of parchment paper on the bottom of the pan and a 4-inch tall long piece of parchment around the sides. The parchment along the sides of the pan should overlap slightly where the ends meet.
- Add the chilled cake layer to the pan. Using an offset spatula, spread the ice cream in an even layer over the cake layer all the way out to the edge of the pan. Cover with plastic wrap pressed tightly against the ice cream for at least 6 hours.
- Warm the hot fudge in the microwave just until it becomes spreadable, about 10-15 seconds. Remove the plastic wrap, and using an offset spatula, spread an even layer of 1 ¼ cups hot fudge sauce over the ice cream. Sprinkle the chopped Oreos over the hot fudge. Drizzle the remaining sauce over the Oreos. Return the pan to the freezer to allow the hot fudge sauce to set up, at least 1 hour.
- When ready to serve, remove the sides of the springform pan and the parchment paper around the outside of the cake. Allow the cake to stand at room temperature for 10 minutes before slicing with a hot knife.
PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS
This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oreos and butter and mix well.
- Press into pie dish to form a crust going 3/4 of the way up the sides.
- Mix ice cream, peanut butter & vanilla until well blended and smooth.
- Pour into crust.
- Freeze for a few hours (until frozen).
- Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2
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