Oreo ice cream cake


1 1/2 Cups of Oreo Baking Crumbs
3 tablespoons melted butter
2 1/3 cups Oreo ice cream
1/4 cup peanut butter {smooth or chunky}
1 cup heavy whipping cream
2 1/2 tablespoons powdered sugar
1 teaspoon vanilla
1/3 cup of crushed nilla crackers

For the peanut butter caramel sauce:
3 tablespoons caramel sauce
3 tablespoons peanut butter {smooth or chunky}

Remove Oreo ice cream from freezer.
Stir Oreo Baking crumbs with melted butter. Press mixture into the bottom and up the sides of a 7-inch springform pan. Freeze.
Stir chocolate ice cream to soften. Measure out 2 cups. Remove crust from freezer and spread ice cream evenly into the bottom. Break up Nilla crackers and spead evenly over ice cream. Microwave peanut butter 30 seconds and drizzle over oreos evenly. Freeze.
In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top of peanut butter layer evenly. Freeze 6-8 hours or until completely solid.
To serve, remove from freezer and sit 10 minutes. During this time, microwave caramel with peanut butter to create the drizzle over top.
After 10 minutes, remove sides of springform pan. Use a sharp knife dipped into hot water to slice easily. Drizzle peanut butter caramel sauce over top and serve.

Adapted From:http://www.laurenslatest.com/peanut-butter-oreo-ice-cream-cake/

photo (15)
Saskatoon based painter Amy Barrett works primarily in oil, but also uses gouache, acrylic, and various printmaking methods. She holds a B.F.A with Great Distinction from the University of Saskatchewan.
For more information please contact her via email: amybarrettart@gmail.com
Some of her work can be viewed and purchased @ Modern Country Interiors 810 Broadway Ave, Saskatoon, Sk 306.382.2373

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