Oreo Ice Cream Pie

July 3, 2015July 21, 2023 What Jessica Baked Next79 Comments

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

I’m taking a step back in time and revisiting an older blog recipe from 2015 with some brand new photos. My Oreo Ice Cream Pie is a sweet and refreshing summer dessert recipe.

I’m willing the sun and summer weather to come back with this recipe. As I write this blog post, it’s been pouring down outside and doesn’t feel like July. I have this ice cream ready for a sunny day, hopefully not too far away!

This amazing pie starts with an Oreo cookie base. Made with 2 packs/28 Oreo’s in total, mixed with 75g of melted butter. Give these ingredients a quick mix together, then press onto the base of a 23-inch/9-inch cake tin. I use a spring form tin, but a pie dish is also a good choice.

For the no-churn ice cream, take some double cream (make sure it’s nice and chilled so it whips well), grab a can of sweetened condensed milk, followed by some vanilla extract.

Firstly, whip the cream until stiff peaks start to form, pour in your tin of condensed milk, along with the vanilla, continue whisking until the mixture has thickened again. The final step is folding in another pack and a half of crushed Oreo’s, then spreading the mix on top of the cookie base.

Cover and pop in the freezer overnight. Decoration is totally up to you. I whipped the remaining 100ml of cream I had leftover and piped that on top of the pie and sprinkled over extra crushed Oreo’s.

When ready to serve, allow the ice cream pie to sit at room temperature for about 10 minutes before slicing. This gives the ice cream a chance to soften slightly and you get to enjoy the creaminess of this pie!

It lasts in the freezer for up to 3 months, so you have a slice of ice cream pie whenever you want!

Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

Prep Time 8 30

Total Time 1 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Base:

28 Oreo's (this is 2 x standard packets)
75 g butter (salted or unsalted) melted and cooled slightly

Oreo Ice Cream:

500 ml double cream chilled
1 teaspoon vanilla extract
397 g can sweetened condensed milk
1 and 1/2 packs Oreo cookies (this is 21 Oreo's) use the remaining Oreo's to decorate

Instructions

To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture intoa 23cm / 9-inch springform tin or pie dish, and press down until compact. Place in the fridge while you make the filling.
To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreo's and mix to combine. Transfer the mixture into the tin. Cover the top and leave to freeze for at least 8 hours, or overnight for best results.
To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin - if you’re having trouble removing it from the tin, it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of extra whipped cream and Oreo's, if desired.
The pie will keep in the freezer for up to 3 months.

More ice cream treats!

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Speculoos Cookie Butter Ice Cream

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Baking · Biscuits and Cookies · Cheesecake · No-Bake

Strawberry Lemon Cheesecake in a Jar {No-Bake}

June 22, 2015January 4, 2016 What Jessica Baked Next71 Comments

Strawberry Lemon Cheesecake in a jar! Layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, strawberries and cream. The perfect summer sharing dessert!

I was invited along with 14 other bloggers to create a foodie concoction using the humble jam jar. The Jam J-Art Challenge is to make food look good in a jam jar! I love layered desserts and one of my favourite recipes in a jar or glass is cheesecake. These Strawberry & Lemon Cheesecake in a Jar are my new favourite layered dessert!

And as the strawberries are in season and at their best, I thought I would make a summer-style cheesecake. My cheesecake is layers of buttery biscuit crumble, creamy lemon vanilla cheesecake filling, a small layer of chopped strawberries, whipped cream and strawberries. The dessert itself is light, fresh and one of my favourite summer recipes to date. I’m new to layered desserts, I’m not the best at decorating these kind of desserts, so this challenge was great for me!

These pots are great for sharing (but I don’t usually like doing that when there’s cheesecake involved!). It’s new favourite way to serve homemade cheesecake and I will definitely be making these throughout the summer!

I made a few cheesecakes in smaller jars with some of the leftover cheesecake mix. To be honest, the recipe as well as filling one large jar (as pictured), will fill a few extra smallish jars too!

This dessert links in with this great campaign about desserts that have inspired our sweet treats today – ‘Desserts Through the Decades’. The campaign consists of an infographic and accompanying article, tracing the desserts that were once all the rage, both conventional and bizarre, from the 1910s to the present day. I think it’s a great campaign because you get to see all the different desserts, anything from the classic Victoria sponge cake, eton mess, to the cronut! You can click here to read more!

Makes enough to fill a 1L Kilner jar + approx. 1-2 small extra jars

Ingredients –

Biscuit Crumble –

12 digestive biscuits, broken into small pieces

55g unsalted butter, melted and cooled slightly

Lemon Cheesecake Layer –

500g cream cheese, softened at room temperature

85g (3/4 cup) icing sugar, sifted

300ml double cream

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

200g strawberries, hulled and cut into bitesize pieces

Toppings –

Whipped cream

Strawberries

Method –

1. To make the biscuit crumble: Crush the biscuit pieces in a food processor or a ziplock bag with a rolling pin until fine. Mix through the butter. Set aside, whilst you make the filling.

2. To make the cheesecake filling: Mix the cream cheese, icing sugar, vanilla, lemon zest and juice in a bowl. Whip the cream and then fold into the cream cheese mix.

3. To layer the cheesecake: Take approx. half the biscuit crumbs and sprinkle in the bottom of the jar. Follow by a layer of the cheesecake mix. Then top with the chopped strawberries. Top with another layer of cheesecake mix. Then scatter over some extra biscuit crumbs. Top with whipped cream and a strawberry for decoration.

4. Store in the refrigerator until ready to serve!

Enjoy the recipe everyone! I hope this dessert inspires you to make and invent your own cheesecake in a jar creations!

Baking · Biscuits and Cookies · Ice Cream · No-Bake

Speculoos Cookie Butter Ice Cream

April 25, 2015July 15, 2022 What Jessica Baked Next60 Comments

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it!

If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!

So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!

Ingredients:

500ml double cream

397g (14 ounces) can sweetened condensed milk

200g of Speculoos (Biscoff) or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces (add more if you like)

1 teaspoon of vanilla extract(optional)

Method:

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones. The ice cream will keep in the freezer covered for up to 1 month.

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Cheesecake · Chocolate · No-Bake

No-Bake Crunchie Cheesecake

February 28, 2015January 29, 2023 What Jessica Baked Next40 Comments

Milk chocolate cheesecake studded with crushed Cadbury Crunchie chocolate bars. These chocolate-coated honeycomb bars are the star of the show, in this sensational no-bake cheesecake.

This is actually a recipe-redo from a little while back. This cheesecake recipe has been requested through emails from many readers and I finally got round to making one and I’m really happy to share (and eat) it all over again!

I have always loved no-bake cheesecakes more than the baked varieties. No-bake cheesecakes are always great because they can be made ahead of time and look really impressive. The hardest part is always waiting for the cheesecake to chill and set.

This cheesecake is one of my favourites to date. Chocolate coated honeycomb is one of the best types of chocolate bars and, when combined with this easy, fluffy milk chocolate cheesecake, it makes a delicious showstopper dessert.

If you’re a lover of Cadbury Crunchie bars, then why not give this cheesecake recipe a whirl! You’ll love all aspects of it, the buttery biscuit base, and the milk chocolate cheesecake layer full of Crunchie pieces.

The Crunchie bar inside the cheesecake will lose its crunchiness a little, and will slightly ooze/weep, but it’s still amazing nonetheless! Also, decorate the top of the cheesecake as close to serving, otherwise the Crunchie topping will soften too.

Grab the ingredients and head to your kitchen to make this fabulous cheesecake. You won’t regret doing it!

No-Bake Crunchie Cheesecake

Milk chocolate cheesecake studded with crushed Cadbury Crunchie chocolate bars. The divine chocolate-coated honeycomb bar is the star of the show, in this sensational no-bake cheesecake.

Prep Time 6 15

Total Time 6 15

Servings 12

Author What Jessica Baked Next