Baking when its hot out is a little bit ridiculous. Who really wants to sit next to the oven as it pours heat into your kitchen, effectively ruining any cooling progress your A/C or open windows have made? Certainly not me (and certainly not at 36 weeks pregnant).
But my sister’s birthday is tomorrow, and I couldn’t show up to her party last night WITHOUT a cake. Luckily for me, she has a disdain for all things baked; and a love for all things ice cream.
Enter my solution: Chocolate Chip Peanut Butter Ice Cream Cake. No bake, no fuss, and hardly any work, either!
Chocolate Chip Peanut Butter Ice Cream Cake
1 tub chocolate chip ice cream
1 tub chocolate ice cream
2 cups Oreo cookie crumbs
1/2 cup peanut butter
1/2 cup fudge sauce (from a jar is fine)
peanut butter and chocolate to decorate
Decide which flavour of ice cream will be your base. Let it sit at room temperature for about 5-10 minutes, until its softened slightly. Scoop this into the bottom of a 9-inch springform pan, and smooth with a spatula. Place back in the freezer.
In a bowl, melt together the peanut butter and fudge sauce. Add Oreo crumbs, stirring until a thick paste forms. This will be your middle crust. Refrigerate until cooled.
Once the bottom layer of ice cream has frozen (give it about 30 minutes), scoop the Oreo mixture on top. Smooth this out with a spatula (or your fingers) pressing down to create an even layer. Pop it back in the freezer.
Let the remaining tub of ice cream sit out at room temperature for 5-10 minutes, until softened. Spread this ice cream over the other two layers in your springform pan. Smooth the top, cover in plastic wrap, and put back in the freezer for at least 2 hours, overnight if possible.
When you’re ready to serve, release the sides on the springform pan. Melt some peanut butter in a plastic bag, snip off the corner, and drizzle over the top of the cake. Repeat with the remaining fudge sauce. Add chocolate bars, whipped cream, fruit, or whatever else you’d like.
If you’re not a chocolate-peanut butter fan, feel free to experiment with flavours of ice cream. Leave the peanut butter out of the crust and substitute more fudge sauce instead. Chop up your favourite chocolate bar and stir it into your ice cream layers. Honestly, this recipe is just a jumping-off point; be creative!
Oh, and happy 20th birthday to my little sister, who doesn’t read the blog, but deserves a shout-out anyhow!