Ingredients

The following ingredients have 16 Servings
  • 10 oz (300g) oreo cookies
  • 3 oz (90g) butter (, melted)
  • 1 ¼ cup (300g) whipping cream (, chilled)
  • 7 oz (198g) sweetened condensed milk
  • 5 oz (150g) peanut butter (, melted)
  • 1 ¼ cup (300g) whipping cream (, chilled)
  • 7 oz (198g) sweetened condensed milk
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 tsp (2g) salt
  • 2/3 cup (160g) whipping cream
  • 4 oz (120g) semisweet chocolate (, divided)
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (5g) vanilla extract
  • roasted peanuts (, chopped)

Instruction

  • Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  • Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon. 
  • Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and peanut butter until well combined.
  • Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
  • Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and cocoa powder until well combined.
  • Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
  • Cover and freeze for about 6 hours or overnight until firm.
  • Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
  • Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
  • Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.