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.
Servings 12
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.