Description
This Peanut-y Hot Fudge Ice Cream Cake features a crunchy Oreo crust layered with creamy vanilla ice cream, decadent hot fudge, salted peanuts, peanut butter drizzle, and a fluffy whipped cream topping. Perfect for making ahead and freezing, this 9×13 pan dessert serves 20 and combines classic flavors for a crowd-pleasing treat.
Ingredients
Crust
- 12 ounces regular Oreos (gluten-free Oreos can also be used)
- 4 tablespoons butter, melted
Ice Cream Layer
- 1 1/2 quarts good vanilla ice cream
Fudge & Peanut Topping
- 10 ounces hot fudge, lightly melted
- 1 cup roasted, salted cocktail peanuts
- 2/3 cup peanut butter, melted and slightly cooled
Whipped Cream Topping
- 2 tablespoons softened cream cheese
- 1/4 cup powdered sugar
- 1 3/4 cups heavy whipping cream
Instructions
- Prepare the Oreo Crust: Add whole Oreos to a food processor and pulse until they become small, sandy crumbs. Stir in the melted butter until the crumbs are well coated.
- Form and Freeze the Crust: Line a 9×13 inch pan with parchment paper. Firmly press the Oreo crumb mixture evenly into the pan as the crust using the back of a measuring cup. Freeze for at least 2 hours to set.
- Spread the Ice Cream Layer: Let the vanilla ice cream thaw for about 10 minutes until scoopable but not overly melted. Spread it evenly over the frozen Oreo crust and freeze again for at least 5 hours.
- Add Hot Fudge and Peanut Toppings: Gently melt the hot fudge until stirrable, let cool slightly, then spread it over the frozen ice cream layer. Sprinkle the roasted salted peanuts on top and drizzle with melted peanut butter. Use the back of a spoon to distribute the peanut butter lightly and unevenly. Cover with foil and freeze for at least 4 hours.
- Whip the Cream Topping: Beat the softened cream cheese and powdered sugar until smooth. Slowly add the heavy whipping cream while mixing, and whip until just stiff peaks form.
- Top with Whipped Cream: Remove the pan from the freezer and spread the whipped cream evenly over the peanut butter layer. Freeze for at least 3 hours, up to 5 days.
- Serve: Ten minutes before serving, remove the cake from the freezer to soften for easier slicing. Optionally, add sprinkles on top after thawing for decoration. Enjoy your peanut-y hot fudge ice cream cake!
Notes
- For best results, make the cake over 2 to 3 days to allow proper freezing time between layers.
- Use gluten-free Oreos if you need a gluten-free dessert option.
- Avoid letting the ice cream thaw too much to prevent iciness when refreezing.
- Sprinkles can be added just before serving to prevent bleeding colors in the freezer.
- This cake is best kept frozen until just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
