Ice Cream Cake
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
process until evenly moistened
9 inch (23cm) pan
1 ¼ cup (300g) whipping cream, chilled
Whip until stiff peaks form
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Mix until well combined
Pour evenly over the oreo crust
Freeze until you prepare the chocolate ice cream
1 ¼ cup (300g) whipping cream, chilled
Whip until stiff peaks form
7 oz (198g) sweetened condensed milk
¼ cup (30g) unsweetened cocoa powder
Mix until well combined
Freeze for 6 hours or overnight until firm
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
2oz (60g) semisweet chocolate, chopped
Bring to a boil
Over low heat, simmer for 5 minutes more, stirring occasionally
2 tbsp (30g) unsalted butter
2oz (60g) semisweet chocolate
1tsp (5g) vanilla extract
Stir until smooth
roasted peanuts, chopped
cut with a hot knife