INGREDIENTS
Oreo crust
- 400 grams (approximately 40 cookies) Chocolate Oreo Cookies
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
Ice cream
- 240 ml (1 cup) sweetened condensed milk
- 75 grams (1/2 cup) dark chocolate
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 360 ml (1 and 1/2 cups) thickened or heavy cream
- 80 grams (approximately 8 cookies) Chocolate Oreo Cookies
Chocolate cream to decorate
- 240 ml (1 cup) thickened or heavy cream
- 2 tablespoons cocoa powder
- 1 tablespoon icing or powdered sugar
- Mini Oreos, to decorate, optional
INSTRUCTIONS
- Lightly grease a 9 inch round springform cake tin with butter. Add the Oreos (cream and all) to a food processor and whiz until the cookies become fine crumbs. Add melted butter and mix together. Carefully press the cookies into the bottom and sides of your pan as evenly as you can. Pop in the fridge.
- Pour condensed milk into a large mixing bowl. Melt the dark chocolate in the microwave. Add melted chocolate, cocoa powder and vanilla to condensed milk. Add cream. Use an electric mixer to beat for 3-4 minutes or until chocolate mixture is becomes thick and smooth.
- Use a mortar and pestle to crush remaining Oreos, cream and all. Gently fold Oreos into the chocolate mixture. Pour over the Oreo cookie base, smooth top and pop into the freezer for at least 8 hours or overnight.
- Remove the ice cream pie from the freezer. Beat the cream using an electric mixer, until whipped. Fold in the cocoa powder and icing sugar. Transfer to a piping bag, fitted with a large star tip, and pipe chocolate cream swirls around the edges. Decorate with mini Oreos.
This article and recipe adapted from this site