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Peanut butter rocky road ice-cream cake

  • 7:00 Prep
  • 8 Servings


  • 2 x 137g packets Oreo cookies
  • 80g butter, melted, cooled
  • 3 x 500ml tubs peanut butter ice-cream
  • 1 cup mini white marshmallows
  • 1 cup frozen pitted cherries, quartered
  • 2 tablespoons desiccated coconut, toasted, cooled
  • 2 x 46g Picnic bars, sliced diagonally
  • 1/2 cup salted caramel topping


  • 1
    Grease a 6.5cm-deep, 10.5cm x 20cm (base) and 13cm x 23cm (top) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
  • 2
    Place cookies in a food processor. Process until fine crumbs. Add melted butter. Process until combined. Press 1/3 of the mixture into base of prepared pan. Freeze for 10 minutes or until firm.
  • 3
    Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes to soften (ice-cream should not be melted). Add marshmallows, cherries and ½ the coconut. Fold to combine. Spoon ½ the ice-cream mixture into pan. Level top with a spatula. Sprinkle with 1/2 the remaining cookie crumbs. Press gently to compact. Top with remaining ice-cream mixture. Level top with spatula. Gently press remaining cookie crumbs on top. Cover with plastic wrap. Freeze for 6 hours or until firm.
  • 4
    Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Top with Picnic bar. Drizzle with topping. Serve immediately.

Source: taste.com.au


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