Summary

Ingredients

• 65 g butter
• 16 oreo cookies
• 80 g suar
• 200 ml cream
• 3 ½ tablespoon honey
• 1 pinch (s) salt
• 140 g dark chocolate
• 1 vanilla pod (s)
• 750 ml ice cream (chocolate ice cream) e.g., Chocolate fudge
• 45 g peanuts (roasted and salted)
• 55 g mini marshmallows

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Instructions

1. Melt 40 g of the butter and mix with the crushed oreo biscuits.
2. Spread the oreo butter mixture evenly in a springform pan or a cake ring (diameter 20 cm) and press down to form a cake base.
3. For the fudge sauce, put the sugar with the cream, honey and a pinch of salt in a saucepan, mix over medium heat and heat until the sugar has dissolved and the whole thing starts to boil.
4. Remove from the heat, stir in the chocolate and when it is completely melted in, add the pulp of the vanilla and the remaining butter.
5. Let the fudge sauce cool down a bit, spread a little more than half of it on the oreo base and put the whole thing in the freezer for about 30 minutes.
6. Meanwhile let the ice thaw.
7. After 30 minutes, take the mold out of the freezer and spread 30 g of the peanuts and about 25 g of the marshmallows on top and press down gently.
8. Pour the slightly thawed chocolate ice cream over it, spread it on and put the whole thing in the freezer for a short time until the ice cream has solidified a little.
9. Then pour the rest (except for 1 - 2 tablespoons) of fudge sauce on top, sprinkle with the remaining marshmallows and peanuts, spread the 1 - 2 tablespoons of fudge sauce and freeze the finished ice cream overnight.
10. Before the cake can be served the next day, it should thaw a little so that it can be removed more easily from the mold.