If you are in the mood for a decadent, creamy, and cold treat, this peanut butter chocolate ice cream cake is just the thing for you. It is layers of ice cream and peanut butter on top of a cookie crumb crust. It is perfect for special occasions that call for a fabulous ice cream treat.
Crush the Oreo cookies into crumbs using a food processor or by smashing them in a Ziploc bag.
Set about 1/2 cup of cookie crumbs aside. Stir the melted butter into the remaining crumbs. Press into the bottom of a deep 9x13" pan to form a crust.
Scoop the softened chocolate ice cream over the crust and spread to form an even layer. Freeze for at least 2 hours.
Spread the peanut butter over the chocolate ice cream. Place back in the freezer for about 15 minutes while you are softening the peanut butter ice cream.
Spread the softened peanut butter ice cream over the peanut butter.
Smooth the whipped topping over the peanut butter ice cream and sprinkle reserved cookie crumbs over the top.
Freeze for at least 4 hours, but longer is even better.
To serve, let sit on the counter for 10-15 minutes to soften. Cut into squares and enjoy.
Notes
This recipe works best in a metal 9x13" pan. Not only does the cold transfer better through the metal pan, but they tend to be deeper than the glass casserole pans. We used Oreos with peanut butter filling for even more peanut butter flavor.