Description

A no-bake, freezer-set ice-cream cake made with a buttery Oreo crumb base, peanut butter ice-cream, marshmallows, cherries, coconut and Picnic bar topping. Creamy, crunchy and chewy all at once—an effortless crowd-pleaser.

Ingredients

2 × 137 g packets Oreo cookies

80 g butter, melted and cooled

3 × 500 ml tubs peanut butter ice-cream

1 cup mini white marshmallows

1 cup frozen pitted cherries, quartered

2 tbsp toasted desiccated coconut

2 × 46 g Picnic bars, sliced diagonally

1/2 cup salted caramel topping

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Instructions

Grease and line a deep loaf pan (approx. 10.5 × 20 cm base / 13 × 23 cm top), leaving a 5 cm overhang for easy lifting.
Blend Oreos into fine crumbs, add melted butter, and pulse until evenly moistened.
Press one-third of the crumb mixture firmly into the base of the pan. Freeze 10 minutes.
Soften peanut butter ice-cream for about 10 minutes, then fold in marshmallows, cherries and half the toasted coconut.
Spoon half the mixture over the chilled base and smooth. Sprinkle over half the remaining crumbs and press lightly.
Repeat layering with remaining ice-cream mixture and crumbs. Press gently.
Cover with plastic wrap and freeze for at least 6 hours or until very firm.
To serve, stand at room temperature for 5 minutes. Lift out using baking paper and transfer to a serving plate.
Top with sliced Picnic bars and drizzle generously with salted caramel. Slice with a hot knife and serve immediately.

Notes

Swap peanut butter ice-cream for chocolate or vanilla.

Raspberries or strawberries work well in place of cherries.

Add chopped nuts or crushed pretzels for extra texture.

Drizzle with chocolate fudge instead of caramel.

Nutrition

Serving Size: 1 slice
Calories: Approx. 520
Sugar: 45g
Sodium: 260mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 8g
Cholesterol: 65mg