I have made this Peanut Butter Ice Cream Cake recipe so many times for dessert. No churn ice cream cake tastes like Dairy Queen!
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 10slices
Ingredients
Ice Cream Cake
2cupswhipping cream
1(14 oz) cansweetened condensed milk
2tspvanilla extract
1/2cupcreamy peanut butter
Chocolate Layer
2Tbspsalted butter,melted
1/3cupunsweetened cocoa powder
1cansweetened condensed milk
2Tbspwater
1tspvanilla extract
1packageOreo cookies,crushed into small pieces
Instructions
In the bowl of a stand mixer with a whisk attachment, beat the whipping cream until the cream forms stiff peaks. Add in 1 can condensed milk, vanilla and peanut butter, and beat until fully combined. Set aside.
In a medium bowl, mix together the butter, cocoa powder, 1 can condensed milk, water, and 1 teaspoon vanilla until fully combined. Pour into a 10 inch springform pan or a 7×11 baking dish. (I have used both, and they are both great. I use the baking dish when there is more people I need to share the cake with.) Sprinkle the crushed oreos on top.
Pour the whipping cream mixture on top, and place in freezer for 4 hours, or until hardened.