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There is no better dessert in summer days than a refreshing ice cream. This time I want to share with you a great and easy recipe for an incredible and decadent Ice Cream Cake that can be easily served for any party or anniversary.
No cooking is involved in this recipe except for the fudge sauce if used and no churn needed either. This 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.
This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities.
For this recipe you can use a 9 inch (23m) springform pan or use this beautiful cake ware from Delicake.
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Nutella Ice Cream
Strawberry Ice Cream
Mango and Coconut Ice Cream
15 mins+freezing time
5 mins
20 mins+freezing time
- Makes about 16 servings
- Crust
- 10 oz (300g) oreo cookies
- 3 oz (90g) butter, melted
- Peanut Butter Ice Cream
- 1 1/4 cup (300g) whipping cream, chilled
- 7 oz (198g) sweetened condensed milk
- 5 oz (150g) peanut butter, melted
- Chocolate Ice Cream
- 1 1/4 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
Directions
- 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.
Source: http://www.homecookingadventure.com/recipes/chocolate-peanut-butter-ice-cream-cake
