March 30, 2026

Decadent Oreo Ice-cream

Serves:

Cooking Time:

Prep Only

Ingredients:

Peanut Butter Ice-cream:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
400 g smooth peanut butter
150 g icing sugar
500 ml cream
5 ml vanilla essence

Chocolate Ice-cream:
375 ml cream
100 ml cocoa, sifted
210 ml icing sugar, sifted
5 ml vanilla essence

Oreo layers:
50 Oreo biscuit(s) (5 packets)
125 ml milk

To serve:
smooth peanut butter, melted
Oreo biscuit(s)

Method

Line a 23 cm tin with baking paper or cling wrap and chill in the freezer while you make the ice-cream.

Peanut butter ice-cream:

In a bowl, beat the cream cheese and peanut butter together until smooth. Add half of the cream and beat well. Beat in the icing sugar.
Add the remaining cream and vanilla essence and beat until smooth and combined.
Spread half of this mixture into the prepared tin and freeze while you make the chocolate ice-cream. Also place the remaining mixture in the fridge.

Chocolate ice-cream:

Place the 375 ml cream, cocoa, icing sugar and vanilla essence into a large bowl. Beat for 1 – 2 minutes until very thick.
Remove the tin from the freezer.

Oreo layer:

Dip an Oreo into the milk, then place on top of the peanut butter ice-cream. Repeat until fully covered with Oreos (cut them to fit the tin if necessary.)
Top with the chocolate ice-cream and spread evenly.
Gently place another layer of milk-dipped Oreos on top of the chocolate ice-cream. Add another layer of the remaining peanut butter ice-cream. Freeze for at least 6 hours.
Just before serving, carefully dip the tin into warm water, then dry the tin and invert onto a serving platter.

To serve: Remove the baking paper/cling wrap and decorate with chopped Oreos and drizzle over some melted peanut butter. Cut into slices and serve immediately.