Everybody likes cake, but everyone LOVES ice cream cake, especially when you pull out all the stops with a Chocolate Peanut Butter Oreo Overload Ice Cream Cake.
That name is kind of like “supercalifragilisticexpialidocious,” but more mouth-watering to say.
I know it looks like a masterpiece too fancy to be made anywhere other than a bakery, but I did it at home with minimal skill required. Let me explain. You see, ice cream cake is just a matter of stacking really delicious ingredients on top of each other and freezing the final product. So if you know how to layer stuff – I’m talking less complicated than Legos, folks – then you can handle ice cream cake.
This gorgeous frosty dream was for my boyfriend’s birthday, so I loaded it up with his favorite flavors: chocolate and peanut butter. It’s comprised of a base layer of chocolate cake (and yes, I went semi-homemade), peanut butter, fudge crunchies, Oreo ice cream with mini Reese’s cups and more peanut butter, then topped with a layer of fudge. I then used all the leftovers for garnish, like cake crumbles, more PB cups and Oreos, plus chocolate sprinkles.
Be forewarned: all that good stuff in one single slice of cake makes this crazy rich. But if it’s an occasion worth celebrating with cake, then it’s an occasion worth indulging on, in my opinion.
A Few Tips Before You Get Cooking:
- You can mix and match just about anything here: cake flavor, ice cream flavor, mix-ins – get creative!
- Plan ahead! This cake needs to freeze 8 hours, so definitely make it the night before.
- For easier slice cutting, run a knife underneath hot water for a few seconds.
- I recommend Mrs. Richardson fudge. It’s my favorite classic hot fudge brand.
Chocolate Peanut Butter Oreo Overload Ice Cream Cake
By The Smart Cookie Cook
- 1 layer 8-inch chocolate cake (I used a boxed mix)
- 1 1/4 cup creamy peanut butter
- 1 sleeve Double-Stuf Oreos
- 16-oz. jar hot fudge
- 3 cups cookies and cream ice cream
- 8 oz. bag Reese’s Minis
- Optional: peanut butter sauce, cake crumbles, chocolate sprinkles, and crumbled Oreos for garnish
- Use a bread knife to slice off the rounded dome on top of the cake, making it flat and even.
- Place the cake into the bottom of an 8-inch springform pan.
- Spread about 1/2 cup of the peanut butter on top of the cake.
- Place the Oreos into a food processor with 1 tbsp. of the hot fudge and pulse until the Oreos are finely crumbled and well combined with the fudge.
- Pack the Oreo/fudge mixture into an even layer on top of the peanut butter layer on the cake.
- In a microwave-safe bowl, microwave the ice cream for 30-second intervals until it’s slightly softened (I did 60 seconds).
- Fold the Mini Reese’s and the rest of the peanut butter into the ice cream (reserve some of the Reese’s for topping, if you’d like).
- Pour ice cream mixture into the cake pan on top of the Oreo layer and spread into an even layer. Cover and place in freezer until completely frozen, at least 6 hours or overnight.
- Remove the lid from the fudge and place in the microwave to soften, abut 40 seconds. Pour over frozen cake and gently smooth into an even layer. Cover and freeze for 20 minutes before topping with any desired decorations.
- Remove the cake from the springform pan, slice, and enjoy. Store leftovers in the freezer.