Hot Fudge

1. 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

1. Line a deep 6-inch cake tin with two layers of cling film, leaving an overhang on both layers.
2. 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

1. 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.
2. 10 minutes before removing the cake tin from the freezer, remove vegan vanilla ice-cream from the freezer and allow to soften.
3. 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

1. 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.
2. 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.
3. Remove from the freezer 5-10 minutes before slicing.
4. Enjoy!