“This looks so stunning and makes a wonderful dessert for a celebration or even a great substitute for a birthday cake, but it’s really just some assembly work with minimal effort to put together,” says Suzanne Mulholland, aka The Batch Lady.
“If your family doesn’t like peanut butter, try chocolate hazelnut spread.”
Peanut Butter Oreo Ice Cream Cake
1 6 ounce package Oreos 2 ounces butter, melted, plus extra for greasing ½ ounce chocolate digestive biscuits 3 ounces smooth peanut butter, plus extra for drizzling on top 1 3-ounce tub vanilla ice cream , smoothed
1. Grease an 18 cm detachable mold with butter and set aside.
2. Reserve three Oreos for garnish, then add the rest to a large freezer bag along with the digestive biscuits and crush with a rolling pin to a fine crumb consistency. Transfer to a large bowl, add the melted butter, and stir to combine. Tip the crumb mixture into the prepared springform pan and press down into the base in an even layer. Transfer to the fridge to firm up while you prepare the topping.
3. Pour the ice cream into a mixing bowl (should be smooth but not runny). Place the peanut butter in a separate small microwave-safe bowl and microwave for a few seconds until liquid, then spoon the peanut butter into the ice cream and mix with a wooden spoon until just blended.
4. Remove base from refrigerator and pour over ice cream mixture, smoothing out into an even layer. Spread a little more peanut butter on top, then use a knife or skewer to spread the ice cream around.
5. Crush the remaining Oreos and sprinkle on top, then cover the ice cream cake with cling film and transfer to the freezer for at least three hours to set.
IF YOU ARE SERVING Now… Once the ice cream cake has completely hardened, remove it from the freezer and allow it to thaw slightly for about 10 minutes. Run a knife around the inside edge of the pan, then open the springform pan, cut the cake into wedges and serve.
Or just leave the cake in the freezer for up to three months. Then… take the cake out of the freezer and let it thaw slightly for about 10 minutes. Run a knife around the inside edge of the pan, then open the springform pan, cut the cake into wedges and serve.
The Batch Lady: Cooking On A Budget by Suzanne Mulholland is published by HQ, priced at £22. Photography by Haarala Hamilton. Available now.
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