If you are a fan of rich, layered desserts, then you’re in for a serious treat with this Peanut-Y Hot Fudge Ice Cream Cake Recipe. It’s a delightful fusion of crunchy Oreo crust, creamy vanilla ice cream, luscious hot fudge, salty roasted peanuts, and a decadent peanut butter swirl, all topped with fluffy whipped cream. This cake balances sweet and salty flavors perfectly and melts in your mouth with every bite. Whether you’re hosting a party or craving an indulgent homemade dessert, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to assemble.

Ingredients You’ll Need

A square metal pan holds three visible layers of a dessert. The bottom layer is white and creamy, the middle layer has swirls of dark chocolate and light brown peanut butter mixed with scattered roasted peanuts, and the top layer is a thick, smooth spread of white whipped cream being spread evenly with a metal spatula held by a woman's hand. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Peanut-Y Hot Fudge Ice Cream Cake Recipe lies in its simple but essential ingredients. Each plays a crucial role in shaping the flavors and textures that make this cake so irresistibly delicious.

12 ounces regular Oreos: The crunchy cookie base that forms the perfect sturdy crust; gluten-free options work great too.
4 tablespoons butter, melted: Helps bind the Oreo crumbs into a firm, flavorful crust.
1 1/2 quarts good vanilla ice cream: This creamy layer softens the richness of the fudge and adds smooth texture.
10 ounces hot fudge, lightly melted: Provides that classic chocolate gooeyness that hugs the ice cream layer.
1 cup roasted, salted cocktail peanuts: Adds a welcome crunch and salty contrast to the sweet elements.
2/3 cup peanut butter, melted and slightly cooled: Swirled on top for an irresistible peanut butter punch.
2 tablespoons softened cream cheese: Creates a rich base for the whipped cream topping, adding body and tang.
1/4 cup powdered sugar: Sweetens the whipped cream just enough to balance the tang of the cream cheese.
1 3/4 cups heavy whipping cream: Whipped to fluffy perfection to crown the cake with a light, airy finish.

How to Make Peanut-Y Hot Fudge Ice Cream Cake Recipe

Step 1: Prepare the Oreo Crust

Begin by pulsing the whole Oreos in a food processor until you have small, sandy crumbs. Adding melted butter and stirring ensures each crumb is coated, making the crust hold together nicely. Press the mixture firmly into a 9×13-inch pan lined with parchment paper for easy removal later. I find using the back of a measuring cup works wonders for an even, tightly packed crust. Pop it in the freezer for at least two hours to firm up before you move on.

Step 2: Spread the Vanilla Ice Cream

Let the ice cream soften just enough to be scoopable but not melty—about 10 minutes at room temperature works best. Spread it evenly over the frozen Oreo crust, making sure every inch is covered for a smooth top. Once done, freeze this layer solid for a minimum of five hours. This slow build gives the cake structure and keeps it from becoming icy later.

Step 3: Add the Hot Fudge and Peanut Layers

Gently melt your hot fudge until it’s easily stirrable but not piping hot to avoid melting the ice cream beneath. Spread the fudge evenly over the frozen ice cream layer, then sprinkle the roasted salted peanuts on top. Drizzle the slightly cooled melted peanut butter over the peanuts, and use the back of a spoon to distribute it gently, embracing its naturally uneven charm. Cover and freeze again for at least four hours so these layers set perfectly.

Step 4: Whip Up the Creamy Topping

Beat the softened cream cheese and powdered sugar until smooth, then gradually add the heavy whipping cream while mixing continuously. Whip until stiff peaks form, creating a light but stable topping. Spread this whipped cream over the frozen cake evenly, then return the cake to the freezer for a minimum of three hours or up to five days. The whipped topping keeps the cake fresh and provides that delicately creamy finish every ice cream cake deserves.

How to Serve Peanut-Y Hot Fudge Ice Cream Cake Recipe

A small slice of a dessert with three visible layers is on a white plate with a slightly rustic edge. The bottom layer is dark, crumbly, and chocolatey, acting as a base. On top of this is a creamy, white layer with a smooth texture, followed by a thick white whipped cream layer. The top surface is decorated with colorful rainbow sprinkles in yellow, orange, green, blue, purple, and pink. A gold fork is lifting a bite from the slice, showing the layers clearly. Some sprinkles are scattered on the plate around the dessert. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Right before serving, let your Peanut-Y Hot Fudge Ice Cream Cake Recipe thaw slightly for easier slicing. This is the perfect moment to add fun sprinkles or chopped peanuts on top if you want extra crunch and a festive vibe. The contrast of vibrant sprinkles against the creamy white topping brings a joyful, playful look to your dessert.

Side Dishes

While the cake itself is a showstopper, consider pairing it with fresh berries or a bright fruit salad to cut through the richness. A simple espresso or a cold glass of milk complements the dense, fudgy layers and balances the sweet and salty notes beautifully.

Creative Ways to Present

If you want to impress your guests even more, serve slices of this ice cream cake on chilled plates to keep each portion firm longer. You can drizzle additional peanut butter or hot fudge over individual pieces and sprinkle a pinch of flaky sea salt to highlight the peanut flavor. For birthday celebrations, a ring of mini peanut butter cups around the cake makes a fun, decorative border.

Make Ahead and Storage

Storing Leftovers

Any leftover Peanut-Y Hot Fudge Ice Cream Cake Recipe can be stored covered tightly in the freezer. A good airtight seal will preserve the texture and prevent freezer burn, ensuring your cake tastes as fresh as the first slice when you return to it.

Freezing

This cake actually benefits from freezing rather than refrigeration, as the layers need to stay solid to keep their distinctions and textures. Keep the cake covered with foil or plastic wrap to protect it from absorbing other fridge odors and to maintain its moisture.

Reheating

Since this is an ice cream cake, reheating isn’t necessary or recommended. Instead, allow it to soften at room temperature for about 10 minutes before serving. This little thaw legitimizes clean slicing and gives you the best texture without melting the whole cake.

FAQs

Can I substitute the Oreos with another cookie?

Absolutely! You can use chocolate wafer cookies or any other cookie of your preference as the crust. Just be sure they’re sturdy enough when crushed to hold the crust well.

Do I have to use gluten-free Oreos if I have dietary restrictions?

Not at all. Regular Oreos or any similar sandwich cookie work fine in this recipe. If gluten is a concern, gluten-free Oreos are a fantastic option that doesn’t compromise flavor or texture.

Can I make this cake vegan or dairy-free?

With some ingredient swaps like dairy-free ice cream, vegan butter, and non-dairy whipping cream, you can experiment with a vegan version. The rich peanut and fudge components lend themselves well to creative substitutions.

How far in advance can I make the cake?

This is a great make-ahead dessert! You can build it a few days before your event—up to five days in the freezer—making party prep incredibly easy.

What’s the best way to cut the ice cream cake?

Use a sharp, warm knife for clean slices. Running the knife under hot water and wiping it dry between cuts helps prevent sticking and messy edges.

Final Thoughts

There is something truly special about this Peanut-Y Hot Fudge Ice Cream Cake Recipe. It’s the perfect combination of textures and flavors, from the crunchy crust to the creamy ice cream and that gorgeous peanut butter finish. Whether you’re treating yourself or impressing guests, this cake promises smiles and satisfied taste buds. I can’t wait for you to try it and see just how wonderfully easy and delicious homemade ice cream cake can be!