Description
Indulge in this decadent, easy-to-make no-bake ice cream cake layered with crunchy cookie crust, creamy peanut butter ice cream, rich fudge sauce, and topped with whipped cream and chocolate shavings. Perfect for any celebration!
Ingredients
Scale
- 1 ½ cups chocolate sandwich cookies (like Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- 1 ½ quarts chocolate ice cream, softened slightly
- 1 ½ quarts peanut butter ice cream, softened slightly
- 1 cup creamy peanut butter
- 1 (12-ounce) jar hot fudge sauce, slightly warmed
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips or shaved chocolate, for garnish
Instructions
- Prepare the Pan: Line a 9-inch springform pan with plastic wrap, leaving an overhang on the sides for easy removal later.
- Make the Crust: In a medium bowl, combine the crushed chocolate cookies and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Freeze for at least 15 minutes.
- Layer the First Ice Cream: Remove the chocolate ice cream from the freezer and let it sit for 5-10 minutes until spreadable. Spread the chocolate ice cream evenly over the frozen crust. Return the pan to the freezer until firm (about 30 minutes).
- Prepare the Peanut Butter Layer: In a separate bowl, mix the slightly softened peanut butter ice cream with the creamy peanut butter until just combined and spreadable.
- Layer the Second Ice Cream: Spread the peanut butter ice cream mixture evenly over the hardened chocolate layer. Return the pan to the freezer until completely firm (at least 4 hours, or preferably overnight).
- Make the Whipped Cream Topping: Just before serving, combine the cold heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. Beat with an electric mixer until stiff peaks form.
- Assemble the Cake: Remove the cake from the freezer. Carefully pour the slightly warmed hot fudge sauce over the top of the peanut butter layer, spreading it gently to cover.
- Frost and Garnish: Cover the fudge layer with the prepared whipped cream. Sprinkle the top generously with mini chocolate chips or chocolate shavings.
- Serve: Use the plastic wrap overhang to carefully lift the cake out of the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Keep leftovers frozen.
Notes
- For a cleaner slice, run a hot, dry knife under hot water, wipe dry, and then slice. Repeat for each cut.
- If you prefer a thicker fudge layer, you can reserve half the fudge sauce to drizzle over individual slices after plating.
- Ensure both ice creams are only slightly softened (spreadable, not melted) before layering to prevent them from mixing.
- Prep Time: PT20M
- Cook Time: 0 minutes
- Category: Ice Cream Cake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th cake)
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Protein: 8g
- Cholesterol: 75mg