Emily Vaartstra | crumbs
You can never go wrong with surprising your friend with an ice cream cake for their birthday, but you also don’t want to spend a lot a money purchasing one from the nearest ice cream store. This homemade peanut-butter cookies-n-cream ice cream cake is a tasty, easy-to-make alternative to store-bought ice cream cake. It is the perfect combination of a classic American cookie, one of the most loved chocolate bars and the natural creaminess of vanilla ice cream. One bite and you will never go back to regular store bought cake ever again.
- 1 package of Oreo cookies
- 5 tbsp margarine or butter
- 1/2 gallon of vanilla ice cream
- 1 bag of mini Reese’s peanut-butter cups (amount varies as desired)
- Lightly grease the bottom and sides of a spring-form pan.
- In a food processor, crush 2/3 package of Oreo cookies (approximately 24 cookies) till fine for a crust-like consistency.
- Melt the butter and add to the crushed cookies till well blended.
- Evenly spread the crust mixture in the bottom of the pan and press down with a fork till compacted.
- Freeze the crust for 10 minutes.
- Remove crust from the freezer and spread 1 quart of vanilla ice cream evenly over the crust.
- Roughly chop the remaining cookies in a food processor and sprinkle evenly over the ice cream layer.
- Freeze for 20-30 minutes.
- Remove first layer from the freezer and spread the remaining vanilla ice cream over the cookie layer.
- Roughly chop the desired amount of mini peanut butter cups and sprinkle over the top ice cream layer.
- Freeze for 3-5 hours before eating. For serving, run a large knife under hot water and cut around the perimeter of the cake before releasing the spring.
- Drizzle caramel sauce over the ice cream cake to finish it off.