Why You’ll Love Peanut Butter Rocky Road Ice-Cream Cake Recipe

I love this recipe because everything goes straight into the freezer—no baking, no fuss, and no complicated steps. The peanut butter ice-cream brings richness, the Oreos create a solid base and crumble topping, and the rocky road mix-ins make each bite soft, crunchy and chewy all at once. It’s a great make-ahead dessert that can stay in the freezer until serving time, which makes entertaining so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 tbsp desiccated coconut, toasted, cooled
2 x 46g Picnic bars, sliced diagonally
1/2 cup salted caramel topping

Directions

I grease a 6.5cm-deep loaf pan (10.5cm x 20cm base and 13cm x 23cm top) and line it with baking paper, letting the paper extend 5cm above the rim to help lift the cake out later.

I place the Oreo cookies in a food processor and blend them into fine crumbs. I add the melted butter and process again until the mixture resembles wet sand. I press one-third of this mixture firmly into the base of the prepared loaf pan and freeze it for 10 minutes to set.

Meanwhile, I place the peanut butter ice-cream in a large bowl and allow it to soften slightly for about 10 minutes. It should be scoopable but not melted. I fold in the marshmallows, cherries and half the toasted coconut. I spoon half of this mixture over the chilled crumb base and level it with a spatula. I sprinkle half of the remaining cookie crumbs over the top and press lightly to compact. I repeat with the remaining ice-cream mixture and finish with the rest of the crumbs pressed on top. I cover the pan with plastic wrap and freeze the cake for at least 6 hours or until very firm.

When ready to serve, I remove the cake from the freezer and let it stand for 5 minutes. I lift it out using the baking paper and transfer it to a serving plate. I top it with sliced Picnic bars and drizzle generously with salted caramel topping. I slice and serve immediately.

Servings and Timing

Serves: 8
Prep Time: 7 hours total (including freezing)
Active Prep Time: about 20 minutes
Freeze Time: 6 hours

Variations

I sometimes swap the peanut butter ice-cream for chocolate or vanilla if I want a different flavour base. I also enjoy adding chopped nuts for extra crunch, or switching the cherries for raspberries when I want a tarter finish. Crushed pretzels make a fun salty addition, and a chocolate fudge drizzle works beautifully in place of salted caramel.

Storage/Reheating

I store this cake in the freezer wrapped tightly in plastic wrap or in an airtight container. It keeps well for up to 2 weeks. Since it’s an ice-cream cake, I don’t reheat it; instead, I let it soften at room temperature for 5–10 minutes before slicing.

FAQs

Can I make this cake ahead of time?

Yes, I love making it a day or two ahead since it needs a long freeze to set properly.

What’s the best way to slice it?

I heat a sharp knife under hot water, wipe it dry and slice quickly for clean edges.

Can I use a different type of cookie?

Yes, chocolate ripple cookies or any chocolate biscuit crumble well.

Do I need to toast the coconut?

I like to toast it because it adds more flavour, but it’s optional.

Can I add nuts to the rocky road mixture?

Yes, peanuts, almonds or hazelnuts work well for extra crunch.

Can I replace the cherries?

Absolutely, raspberries or chopped strawberries are great alternatives.

What if my ice-cream melts too much?

If it becomes too soft, I simply pop the bowl into the freezer for 10 minutes before layering.

Can I use homemade ice-cream?

Yes, as long as it has a scoopable texture when softened.

Why is my crumb base crumbly?

It may need more butter—add a little extra if the crumbs don’t hold together when pressed.

Can I serve it without the caramel topping?

Yes, though I find the caramel adds a lovely finishing touch.

Conclusion

I love how effortless and indulgent this peanut butter rocky road ice-cream cake is. With its crunchy base, creamy layers and fun mix-ins, it delivers a dessert that feels both nostalgic and exciting. It’s a perfect make-ahead treat that always delights guests and adds a celebratory feel to any occasion.