This post may contain affiliate links
Frozen, no-bake and delicious, vegan peanut butter oreo ice cream cake. The base is made with crushed Oreos, it’s then layered with chocolate ice cream that’s swirled with a little peanut butter. Pour over the cooled hot fudge sauce, and top with vegan vanilla ice cream. The vegan ice cream cake is then covered in a homemade magic shell and a few crushed Oreos. So simple, but oh, so delicious.
This easy vegan ice cream cake recipe is…
- made with store-bought vegan ice cream, so no ice cream maker is needed!
- perfect for a hot summer day. Swap traditional birthday cakes for this freezer cake this summer.
- a decadent dessert
Ingredients for vegan peanut butter oreo ice cream cake:
- Ice creams: Grab good vegan ice creams. You’ll need a tub of vegan vanilla ice cream and a tub of vegan chocolate ice cream cake.
- Oreos: did you know Oreos are naturally vegan?! You’ll nearly a whole pack of classic Oreos for this recipe.
- Vegan butter: Just a little will be needed to make the oreo crust. I like to use salted vegan butter.
- Peanut butter: use your favourite natural smooth peanut butter. It will be swirled with vegan chocolate ice cream and a little for the hot fudge sauce.
- Coconut oil: To give the magic shell a lovely gloss, and snap, you’ll need a little coconut oil. Use pure coconut oil as that doesn’t have much coconutty flavor to it!
- Dark chocolate: I used a 70% dark bar of vegan chocolate. You also use vegan chocolate chips too!
- Maple syrup: Just a couple of tablespoons of pure maple syrup.
- Cocoa: Use a good quality Dutch-process cocoa powder!
- Plant milk: A touch of oat or almond milk.
- Vanilla extract: Just a little bit, for the hot fudge sauce.
- Salt: just a pinch for nearly all the layers. It’ll help enhance all of the flavors!
Making the Hot Fudge…
Make the hot fudge first as it’ll need to cool down before using. Just combine oat milk, vanilla extract, maple syrup, peanut butter, dutch process cocoa and salt in a saucepan. Heat over low heat until everything is combined. Transfer into a bowl to speed up the cooling time.
The Oreo Crust…
Line a deep 6-inch cake tin with two layers of cling film (aka plastic wrap), leaving an overhang on both layers. This is crucial! If there is no overhand, it’ll make it super hard to remove the cake!
Pulse salted vegan butter and Oreos together, then tightly press into the lined cake tin.
How to make Vegan Peanut Butter Oreo Ice Cream Cake…
I had an idea of an ice cream cake, but I wanted it to be easy. Best part? This recipe doesn’t require any cake batter just some store-bought ice cream!
Grab your favourite tub of vegan chocolate ice cream, and transfer it into a large bowl. This will help soften up the ice cream. This is crucial as it’ll make swirling in the peanut butter easier. You don’t want the ice cream to be completely melted, so keep an eye on it!
For the first layer, gently fold softened vegan chocolate ice cream with peanut butter and a pinch of salt. You want to keep some visible swirls, so only fold together 2-3 times. Transfer the swirled chocolate peanut butter ice cream over the oreo base, and spread using a palette knife or the back of a spoon.
For the second layer, pour the *cooled* hot fudge over the chocolate peanut butter layer, smooth over and freeze for 1 hour or at least 30 minutes.
Around 10 minutes before removing the ice cream cake from the freezer, remove the vegan vanilla ice cream. Just like the vegan chocolate ice cream, this gives it enough time to soften up. Transfer the slightly softened vegan vanilla ice cream over the hot fudge layer. Cover ice cream cake with plastic wrap and freeze overnight.
Finishing touches…
On to the magic chocolate shell, make this by simply heating coconut oil and roughly chopped vegan chocolate in the microwave in 30-second bursts. I used 70% dark but use whatever vegan chocolate of your choice! Mix in a pinch of salt, then allow it to cool slightly.
Carefully remove the frozen cake from the cake tin by lifting it from the overhang of cling film. This will be easier if you have someone carefully push the cake tin down while you lift it. Remove all cling film, and place the ice cream cake onto a baking tray or plate.
Finally, pour the magic shell over the ice cream cake. Then quickly add chopped-up Oreos over the top of the cake. Freeze for 30 minutes or until needed.
To slice, bring the homemade ice cream cake out of the freezer for around 10 minutes before slicing. Using a sharp knife, cut into the cake and enjoy it just as is, or with some fresh fruit! Strawberries or raspberries would taste really good with this cake!
After you give this delicious vegan ice cream cake a try,
Tips on making a REAL good ice cream cake
- If you don’t have a springform pan, make sure you line the cake pan with two layers of cling film.
- Bring the hot fudge sauce down to room temperature or cooler before pouring over the chocolate peanut butter ice cream. We don’t want the ice cream to melt!
- Use a good-quality vegan ice cream.
More vegan desserts to make this summer:
- baked blueberry cinnamon sugar doughnuts
- soft lemon cookies
- strawberry almond crumb cake
- seriously fudgy vegan brownies
- zucchini muffins with chocolate chunks
Ingredients
- 16 Oreos
- 3 tbsp salted vegan butter (melted)
- 500 ml vegan vanilla ice cream
- 500 ml vegan chocolate ice cream
- 1/4–1/2 cup smooth peanut butter
- pinch of salt
Hot Fudge
- 2 tbsp dutch process cocoa
- 2 tbsp maple syrup
- 1 tbsp oat milk
- 1/2 tbsp smooth peanut butter
- 1/4 tsp vanilla extract
- pinch of salt
Magic Shell *see notes
- 80 g vegan dark chocolate
- 1/2 tbsp coconut oil
- pinch of salt
- handful of chopped up Oreos
Instructions
Hot Fudge
- Make the hot fudge by combining oat milk, vanilla extract, smooth peanut butter, maple syrup, dutch process cocoa and salt in a saucepan. Heat over low heat until everything is combined, stirring constantly. Set aside and allow to cool.
Oreo Base
- Line a deep 6-inch cake tin with two layers of cling film, leaving an overhang on both layers.
- Into a blender or food processor pulse Oreos and salted vegan butter together (mixture should be sandy). Transfer into the lined cake tin and tightly press into the pan. Place into the freezer until needed.
Ice Cream Cake
- Fold together softened vegan chocolate ice cream with peanut butter and a pinch of salt, but only 2-3 times, leaving streaks of peanut butter throughout the ice cream. Grab the cake tin out of the freezer and transfer chocolate peanut butter ice cream over the base. Using a palette knife or the back of a spoon, press ice cream into all corners. Spread the hot fudge over the chocolate peanut butter ice cream. Freeze for 1 hour, or for at least 30 minutes.
- 10 minutes before removing the cake tin from the freezer, remove vegan vanilla ice-cream from the freezer and allow to soften.
- Transfer softened vegan vanilla ice cream over the fudge layer, using a palette knife or the back of a spoon, spread ice cream evenly, making sure there are no gaps. Cover with cling film and freeze overnight.
Magic Shell
- To make the magic shell, combine coconut oil and vegan chocolate in a bowl. Heat in the microwave in bursts of 30 seconds until melted. Mix in a pinch of salt, then allow to cool slightly.
- Remove the ice cream cake from the freezer, and very carefully lift the ice cream cake out of the tin. You may need someone to push the cake tin down when lifting. Remove the cling film and place it onto a plate or baking tray. Pour magic shell over the cake, top with chopped up Oreos and freeze for 30 minutes or until needed.
- Remove from the freezer 5-10 minutes before slicing.
- Enjoy!
Notes
Magic Shell – I actually doubled this part but this did make it harder to cut the Ice Cream into slices
Nutrition
- Calories: 450
