Peanut Butter Rocky Road Ice-Cream Cake
A decadent no-bake peanut butter rocky road ice-cream cake made with an Oreo cookie base, creamy peanut butter ice-cream, marshmallows, cherries, and Picnic bar chunks, finished with a drizzle of salted caramel. A rich, make-ahead dessert perfect for celebrations or hot days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including freezing)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
2 x 137g packets Oreo cookies
80g butter, melted and 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 and cooled
2 x 46g Picnic bars, sliced diagonally
1/2 cup salted caramel topping
Instructions
- Grease a 6.5cm-deep, 10.5cm x 20cm (base) and 13cm x 23cm (top) loaf pan. Line the base and sides with baking paper, extending 5cm above the edges for easy removal.
- Process Oreo cookies in a food processor until fine crumbs form. Add melted butter and process again until combined.
- Press one-third of the crumb mixture into the base of the pan and freeze for 10 minutes until firm.
- Allow peanut butter ice-cream to soften for 10 minutes until scoopable. Fold in marshmallows, cherries, and half the toasted coconut.
- Spoon half of the ice-cream mixture into the pan, smooth the top, and sprinkle with half of the remaining crumbs. Press gently to compact.
- Layer the remaining ice-cream mixture on top, then finish with the remaining crumbs. Cover with plastic wrap and freeze for at least 6 hours or until firm.
- When ready to serve, remove from the freezer and let stand 5 minutes. Lift out using the baking paper and transfer to a serving plate.
- Top with sliced Picnic bars and drizzle generously with salted caramel topping. Slice and serve immediately.
Notes
Swap peanut butter ice-cream for chocolate or vanilla for a flavor twist.
For a nut-free version, use caramel or cookie dough ice-cream and omit Picnic bars.
Add crushed pretzels or peanut brittle for extra crunch.
Make up to a day ahead for best results.
Store in the freezer for up to 2 weeks; thaw 5 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
