Peanut-y Hot Fudge Ice Cream Cake (9x13 pan)
This easy homemade ice cream starts with a press-in Oreo crust, followed by rich and custardy vanilla ice cream, hot fudge, salty cocktail peanuts, peanut butter, and whipped cream! It's the perfect balance of salty sweet and has both crunchy and creamy textures. It's made in a 9x13 inch pan, so serves a crowd and can be made many days ahead.
Yield: 20 servings
Ingredients
- 12 ounces regular Oreos (I use 1 package of gluten-free Oreos and they're great!)
- 4 tablespoons butter, melted
- 1 1/2 quarts good vanilla ice cream
- 10 ounces hot fudge, lightly melted
- 1 cup roasted, salted cocktail peanuts
- 2/3 cup peanut butter, melted and slightly cooled
- 2 tablespoons softened cream cheese
- 1/4 cup powdered sugar
- 1 3/4 cups heavy whipping cream
Equipment
Instructions
- *I like to make this cake ahead over 2 to 3 days. The active time is VERY short and easy, you don't have to do much for each step, it just has to freeze a bit in between each one.
- To a food processor, add whole oreos. Pulse a few times, then puree until broken into small, sandy crumbs. Remove cover and add melted butter, stir to coat.
- Line a 9x13 inch pan with parchment paper. Firmly pat down oreo crumbs into an even crust. I like to use the back of a measuring cup to do this. Freeze pan for at least 2 hours.
- When you're done letting the crust freeze, remove the ice cream from the freezer. Let it thaw about 10 minutes. You don't want it to be super melty, but scoopable and mostly spreadable. If it gets too melty, the ice cream turns icy when it refreezes. Spread the ice cream onto the crust in an even layer. Then freeze for at least 5 hours.
- After that layer is frozen, gently melt the hot fudge in the microwave so it's stirrable. Let it cool a little, you don't want it super hot, then spread it over the vanilla ice cream. Top with the peanuts, and drizzle all over with the peanut butter. Gently distribute the peanut butter with the back of a spoon, it won't cover everything or be totally even and that's okay. Freeze the pan, covered with foil, for at least 4 hours.
- When you're ready for the whipped cream layer, beat the cream cheese and powdered sugar until smooth. Then add in the heavy cream slowly, while your hand mixer or mixer is going. Whip until you have just stiff peaks. Remove your pan from freezer and spread whipped cream evenly over the top. Freeze for at least 3 hours, up to 5 days.
- 10 minutes before serving, remove pan from freezer so it can thaw a bit to be able to cut. This is also when I add sprinkles to the top just in case they would bleed in the freezer. Enjoy!
