Reviewed: Oct. 26, 2009

For his birthday I gave my husband a choice of oreo or maple/butterscotch and he said 'peanut butter'. I used oreo crumbs, a layer of peanut butter, a layer of chocolate fudge and topped it all with lactose-free ice cream. So delicious! I used Reeses Pieces around the edge, but we found this was too sweet and the flavour didn't mesh somehow, so next time I will use plain chocolate wafers or something that doesn't detract from the peanut butter yumminess.

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SkyMonster

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Reviewed: Oct. 11, 2009

I made this for my in-laws, and they were convinced I am an amazing cook because of this dessert! It was a hit and looked impressive!

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millercook

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Reviewed: Oct. 2, 2009

i did something like that sometime but this is soo much tasteier!!

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anoud

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Reviewed: Sep. 12, 2009

I used the Chocolate Chip Crust from this recipe and found it turned out great, with a few modifications. I still crushed the cookies but instead of margarine i opted for butter, simply a personal preference. I then packed the mixture into a springform pan much like I would a graham cracker crust. With the oven at 400F I let the crust bake for about 5 minutes. Turned out splendidly. Will Make again!

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.Baker.

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

Thank you for this wonderfully versatile recipe! I made a variation of the cake using graham cracker crumbs for the base (because we had 9oz of them in a bag that needed using up), chocolate brownie cookies for the sides, brownie chunk ice cream, dark chocolate fudge topping and chocolate pocky. (Pocky are a Japanese treat, thin pretzel sticks dipped in chocolate or an endless variety of other sweet and savory toppings. They're not too hard to find in North America though - I found that 3 small 40g packages were more than enough.) I put a layer of pocky on top of the first layer of ice cream, then sliced and flattened the remaining layer of ice cream so that I could arrange another layer of pocky on top. I put this in the freezer for a few hours and then drizzled the hot fudge over top and froze again for another hour or so. The end result went over very well with the kids, though I personally was not happy with the base which I found salty (probably should have used unsalted rather than salted butter). However, everyone liked the ice cream cake a lot. This was my first attempt at an ice cream cake and I think we will be making it again quite often, since there is so much variety possible.

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geekmom

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Aug. 25, 2009

This was amazing! I used store bought choc. chip cookies. with fudge, then a layer of cookie dough ice cream, then a layer of crushed cookies with caramel, then a layer of french vanilla ice cream (spread out not scooped). i used chewy choc chip cookies for the outside and to decorate on top and it was ammmaazzzing! I already have requests for my bother-in-law's birthday cake :) This cake was very easy to make. It just took alot of time for the freezing between each step.

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Sarah

Cooking Level: Beginning

Home Town: New Brunswick, New Jersey, USA

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Reviewed: Aug. 12, 2009

really good and simple. No need for whipped cream or cherries.

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Aug. 3, 2009

Takes a bit of time to do it right, but turns out great and I enjoyed it more than bought ice cream cakes.

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Braxton Howard

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Reviewed: Aug. 1, 2009

this was way easy and everyone loved it!! it was a great hit at the party i brought it to! super easy, just make sure you give it enough time to freeze

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Ashley Funke

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Reviewed: Jul. 21, 2009

For being so simple, it is unbelievably awesome. :)

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jul. 21, 2009

Other than the crust sticking to my glass pie dish this was very good, easy to make and the possibilities are endless. I also made with oreo cookies and cookies and cream ice cream. Yummy!

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jul. 7, 2009

Thought this recipe would be a winner for sure with all the great reviews, but I could not even slice it and the cookies frozen cookies were almost painful to chew.

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Amanda

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

Although this recipe doesn't need any more comments, I'll explain how I doubled it. I used a 9x13" pan. I made an oreo crust for the bottom using 2 sleeves of crushed Oreos. Then added a half gallon of raspberry swirl. Then a layer of strawberry sauce and 1 sleeve crushed oreos. Another layer of strawberry swirl and covered that with whipped cream. Delicious!

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leeshoff

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

What's not to like here????

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MTPURSE

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

I have made this the last two years for my husband's birthday. I use oreo cookies and oreo cookie ice cream. I also buy a can of decorator icing and decorate it. Tastes and looks great!

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Feydust

Cooking Level: Expert

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jun. 29, 2009

I made a CMP (chocolate, marshmellow & peanuts) ice cream cake. So that I could transfer the finished cake to a nicer serving plate I did the following: used 10" spring form, lined the bottom of the pan w/ wax paper & then closed the form around it. Mixed oreos w/ butter for crust, then froze. Cut wax paper to line border of spring form (used PAM as glue, keeping the wax paper stuck to the side). Added hot fudge, froze, added marshmellow fluff (heated) & chopped peanuts, froze, added vanilla ice, froze & repeated the fudge/marshmellow/nut/ice cream layers. After last freezing, I used 2 spatulas to transfer the cake to a nice platter, peeled away the wax paper sides & "frosted" the sides w/ vanilla ice cream, so you couldn't see the layers & sprinkled nuts on top. Prior to serving, I added whipped cream & maraschino cherries on each pc & in center. My only complaint is that it melted fast once serving & turned into a huge mess. After reading more reviews, this could be because I used sugar free ice cream. I'm going to try it again w/ full fat/sugar/etc. coffee & chocolate ice creams!!

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Nicki

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Reviewed: Jun. 27, 2009

I made this recipe for Father's day and it was a big hit. I used oreo's for the crust. Then mint chocolate chip ice cream then another layer of crushed oreo's more mint chip ice cream and surrounded the cake with Keebler's Mint Wafer cookies (similar to girl scout thin mints). Loved it!

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 10, 2009

Super recipe. We made this with Moose Tracks ice cream and used butter instead of margarine for the crust and it was fabulous - much better than the B&R's ice cream cake we had purchased for $20+ for the last birthday.

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Linda B

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Reviewed: Apr. 19, 2009

This is just like a Dairy Queen.But only better.

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abbie

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Reviewed: Apr. 5, 2009

great base & can really mix it up a lot w different flavors. i wanted to make a neoplitan one so i did an oreo crust, then the fudge topping spread over it (crust + topping was the best part!) - a layer of choc ice cream, a layer of homemade strawberry sauce (recipe on this site), layer of vanilla ice cream, choc frosting spread all over that, strawberry sauce on that, then little puffs of redi whip around edge & big puff in the middle. it was well-loved, but i learned that the strawberry sauce was a bad idea - frozen strawberries are REALLY cold & they just didn't work. next time i'll make the sauce to put on at the end. i was thinking a pretzel crust w a layer of peanut butter then chubby hubby ice cream might be delicious - will try that soon! i'm so glad i found the recipe - i know i'll use it lots. thank you!

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