Peanut Butter Chocolate Ice Cream Decadence
Submitted by hankm
Layered ice cream loaf with chocolate and vanilla ice cream, crushed Oreos, chopped peanut butter cups, and banana slices, frozen and drizzled with hard shell chocolate.
YIELD
10 servingsPREP
35 minCOOK
0 minREADY
60 minThis is a no-bake frozen ice cream loaf built in layers like a terrine. Crushed Oreo cookies form the crunchy base and middle, chocolate ice cream with sliced bananas fills one layer, and vanilla ice cream studded with chopped peanut butter cups fills the other. Frozen solid, unmolded, and drizzled with chocolate hard shell before slicing.
The assembly order matters. Cookies on the bottom, chocolate ice cream, vanilla-peanut butter cup layer, more cookies, then banana-chocolate on top. Pressing each layer down firmly with the back of a spoon removes air pockets that create crumbly, uneven slices.
Soften the ice cream just enough to stir in the mix-ins. You want pliable, not liquid. Melted ice cream refreezes icy and grainy instead of creamy.
Four hours of freezing firms everything into a solid block that holds its shape when unmolded.
Kitchen Tips
- Dip the loaf pan briefly in warm water to release the frozen loaf. Don’t submerge the ice cream itself.
- Let the unmolded loaf sit at room temperature for 15 minutes before slicing. Rock-hard frozen ice cream shatters under a knife.
- Warm the knife in hot water between cuts for clean, smooth slices.
- Crush the Oreos in a sealed bag, not a food processor. You want coarse chunks, not fine dust.
Variations
- Mint chocolate: Use mint chocolate chip ice cream instead of vanilla and skip the peanut butter cups.
- Brownie layer: Replace the Oreo cookie layers with crumbled brownies for a fudgier base.
Ingredients
Directions
Needed: 9×5 inch loaf pan.
Take the ice cream from the containers and place in two large bowls.
Let stand at room temperature to soften slightly, stirring occasionally.
While ice cream is softening, place chocolate sandwich cookies in a closable plastic bag and crush with a rolling pin or meat tenderizer until coarse.
Coarsely chop peanut butter cups with a knife or scissors.
Slice the banana.
Spoon half of the crushed cookies into the bottom of the loaf pan, then top with ¼ of the softened chocolate ice cream.
Stir the peanut butter cups into the softened vanilla ice cream, then spoon the vanilla mixture over the chocolate layer, pressing down with the back of the spoon to remove any air pockets.
Sprinkle with the remaining crushed chocolate cookies.
Stir the sliced banana into the remaining softened chocolate ice cream, then spoon mixture over the cookie layer.
Smooth ice cream with the back of a spoon.
If desired, sprinkle with chopped nuts. Cover ice cream loaf with plastic wrap and freeze until firm, approximately 4 hours.
Immerse loaf pan (careful not to immerse ice cream!) in warm water, then invert pan onto oval platter to remove ice cream.
Drizzle with ice cream “hard shell".
Let stand for about 15 minutes at room temperature before serving.
Slice with knife warmed in hot water to serve.
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