EASY CHOCOLATE OREO ICE CREAM PIE
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
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