Decadent Oreo Ice Cream

Peanut Butter Ice Cream:

Oreo Layers:

Chocolate Ice Cream Layer:

To serve:

Line a 23cm tin with baking paper or cling wrap and chill in the freezer while you make the ice cream.

In a bowl, beat the cream cheese and peanut butter together until smooth. Add half the cream and beat well. Beat in the icing sugar, then add the remaining cream and vanilla essence and beat until smooth and combined.

Spread half of this mixture into the prepared tin and freeze while you make the chocolate ice cream (place the remaining mixture in the fridge).

Place the 375ml cream, cocoa, icing sugar and vanilla essence into a large bowl. Beat for 1-2 minutes until very thick. 

Remove the tin from the freezer.

Dip an Oreo into the milk, then place on top of the peanut butter ice cream. Repeat until the peanut butter ice cream is fully covered with Oreo’s (cut them to fit the tin if necessary.) Top with the chocolate mixture and spread evenly.

Gently place another layer of milk-dipped Oreo’s on top of the chocolate mixture, then cover with the remaining peanut butter ice cream. Freeze for at least 6 hours.

Just before serving, carefully dip the tin into warm water, then dry the tin and invert onto a serving platter. Remove the baking paper/cling wrap.

Decorate with chopped Oreo’s and drizzle over some melted peanut butter. Cut into slices and serve immediately.