• Chef Teddy Peanut Butter Ice Cream Cake

    1 vote
    Chef Teddy Peanut Butter Ice Cream Cake
    Prep: 25 min Servings: 10
    by Teddy Hedrington
    16 recipes


    • 1 1/2 Cups chocolate chips
    • 1 Cup heavy cream
    • 8 ounces cream cheese room temp.
    • 1 Cup creamy peanut butter
    • 1 tsp Vanilla extract
    • 1 Cup powdered sugar
    • 1 cup whole milk
    • 2 quarts vanilla ice cream
    • 1 Cup peanut butter reeses chopped
    • 3 Cups oreo cookies whole
    • 3 tbsp butter melted
    • Keep frozen until ready to serve


    1. Pour the heavy cream into the mixing bowl and beat with electric
    2. mixer to a peak form about 5 minutes , transfer to a small bowl and
    3. refrigerate, combine the cream cheese peanut butter and vanilla extract in the mixing bowl beat on medium speed until smooth for
    4. about 3 to 5 minutes, slowly add powder sugar and beat for another few minutes, add milk and beat until smooth for few more seconds, using a rubber spatula to fold in the whipped cream until combined and chill until firm. 3 cups oreo cookies in food processor
    5. grind to a fine crumbs combine to a medium bowl combine with butter
    6. lightly spray spring form pan press an even layer on the bottom and
    7. side of pan ,bake in oven for 5 minutes remove from oven to refrigerate to cool. with a rubber spread vanilla ice cream evenly
    8. over the bottom about an inch thick,add the peanut butter mixture
    9. on top and spread, add chocolate chips sprinkle all over, one more layer vanilla ice cream, top with chocolate chip and reeses on top.

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