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Peanut butter rocky road ice-cream cake recipe
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Prep Time:
420 minutes
Cook Time:
Total Time:
420 minutes
Indulgent no-bake rocky road with Oreos, picnic bars, and peanut butter for a perfect treat.
Ingredients:
  • 2 x 137g packets Oreo cookies
  • 80g butter, melted, cooled
  • 3 x 500ml tubs peanut butter ice-cream
  • 250.00 ml mini white marshmallows
  • 250.00 ml frozen pitted cherries, quartered
  • 13.60 gm desiccated coconut, toasted, cooled
  • 2 x 46g Picnic bars, sliced diagonally
  • 125.00 ml salted caramel topping
Instructions:
  • Prepare a loaf pan by greasing it and lining the base and sides with baking paper. Make sure to extend the paper 5cm above the edges of the pan.
  • Put the cookies in a food processor and blend until they become fine crumbs. Pour in the melted butter and blend until well combined. Firmly press 1/3 of the mixture into the base of the prepared pan. Freeze for 10 minutes or until firm.
  • Let the ice-cream soften in a large bowl for 10 minutes. Add marshmallows, cherries, and half of the coconut. Mix gently. Spoon half of the ice-cream mixture into a pan and level the top. Sprinkle half of the remaining cookie crumbs on top and press gently. Add the rest of the ice-cream mixture and level the top again. Gently press the remaining cookie crumbs on top. Cover with plastic wrap and freeze for at least 6 hours until firm.
  • Take the ice-cream cake out of the freezer and let it sit for 5 minutes. Gently invert the cake onto a serving plate. Sprinkle with chopped Picnic bar and drizzle with your favorite topping. Serve promptly.

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