TO MAKE THE BASE
Separate 16 of the cookies and scrape of the cream, I used a metal palette knife to scrape off the cream.
Place the plain cookies in a ziplock bag and crush with a rolling pin. Empty the crushed cookies into a container
Melt the butter and add to the crushed cookies.
Press about a cm thick base into 12 muffin paper cases. Press evenly with the back of a teaspoon.
TO MAKE THE ICE CREAM
Whisk together the condensed milk, vanilla and salt in a bowl and set aside.
Whip the cream with a mixer on medium speed until firm peaks form, about 2 minutes. And just until stiff peaks form, don't over beat the cream because it will separate and be ruined, so just beat between a minute and a half to two minutes.
Whisk the condensed milk mixture and the cream which you scraped off the oreo cookies into the whipped cream until well blended.
Crush the 4 remaining cookies and fold into the blended mixture.
Pour onto each base and allow to set in the freezer for 2 hours.
After it has set, remove from individual muffin paper cases and enjoy your delicious dessert.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg