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Cookies and Cream Ice Cream Pies

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Author: Ashika | Gardening Foodie
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings 12
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Ingredients

FOR THE ICE CREAM

  • 14 oz / 385g can sweetened condensed milk
  • 2 teaspoons / 10ml vanilla essence
  • Pinch fine salt
  • 2 cups / 500ml heavy cream / whipping cream

FOR THE BASE

  • 20 oreo cookies 16 separated and cream scraped off and 4 kept intact.
  • ¼ cup / 56g butter melted

Instructions

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.

Notes

Nutrition

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
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie