Peanut Butter Oreo Ice Cream Cake: This ultra indulgent ice cream cake is THE BEST way to celebrate a birthday for an ice cream cake fan! With layers of brownie-like cake, peanut butter Oreo ice cream, hot fudge, and chopped Oreos, how could anyone possibly resist??
Soooo…long time no see! As you’ve probably noticed, it’s been a little quiet ’round these parts this summer. It’s been a busy one so I decided to take a little break from the site to soak up as much sun and fun as possible.
You see, we embarked on a vegetarian/vegan adventure, built a deck (DIY, of course!), grew some ferns and strawberries (and lots of veggies too), went to Maine, worked a lot (no photo needed of the boring stuff), took a break from the aforementioned eating adventure to eat plenty of lobster and ice cream, found a killer alcoholic root beer, started swimming to balance out all the lobster, ice cream, and beer, and had a birthday (me).
I’m back at it now, bringing you the epitome of summer desserts.
And ironically enough, the whole past year got to be so busy that I forgot to share my birthday cake from LAST August with you! Oops!
Kyle made this spectacular peanut butter Oreo ice cream cake for me from start to finish – homemade ice cream and all! – and I figured now is as good of a time as any to say that you NEED this cake in your life. (He’s a pretty swell guy, isn’t he?)
How to Make This Peanut Butter Oreo Ice Cream Cake
While this cake looks complicated, you need not worry. It’s a basic series of steps:
- Make 1 fudgy chocolate cake layer in a springform pan,
- Top the cooled cake with peanut butter Oreo ice cream (my favorite flavor from last summer),
- Add some hot fudge sauce to the top of the ice cream
- Sprinkle chopped Oreos over the hot fudge and then drizzle some more fudge on top.
Each of the steps can be completed separately over the course of a few days and then easily assembled.
My birthdays as a kid were never without cake and a giant scoop of ice cream on the side so this cake is the best of both worlds. The result is satisfying, indulgent, and downright delicious – everything birthday cake should be!
Inspired to Make More Peanut Butter Ice Cream?
If you’re inspired by all of this peanut butter talk to make more peanut butter ice cream, you may want to this eggless, no cook peanut butter ice cream, my favorite ice cream cake with peanut butter cookies and cream ice cream, and this amazing peanut butter cup hot fudge swirl ice cream. And although this tin roof ice cream isn’t specifically peanut butter ice cream, there are peanuts in it, so you may like that one too!
Any of them, including the peanut butter Oreo ice cream from this cake, would be outstanding in a homemade waffle cone or bowl!
Need More Birthday Cake Ideas?
I’ve got you covered! Some of the most popular birthday cakes on this site include cannoli cake, Milk Bar’s birthday layer cake, classic yellow butter cake with chocolate frosting, and this sprinkly pink vanilla bean birthday cake. You absolutely can’t go wrong with any of them!
- 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.
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