Oreo Ice Cream Food

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

OREO ICE CREAM

Steps:

• Crush oreo cookie into pieces.
• Mix in with ice cream.
• Enjoy right away or freeze till ready.
• Yum!

OREO ICE CREAM CAKE

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.

FROZEN OREO DESSERT

Steps:

• Combine melted butter and Oreo crumbs in a small bowl till well mixed.
• Press just over half of the crumbs into a 9×13″ pan. Place in the freezer.
• Take ice cream out of the freezer and let soften. I stirred mine up about every 5 minutes till it was spreadable.
• Spread softened ice cream on top of frozen crust. Sprinkle remaining crumbs on top. Cover and freeze for several hours or till firm.
• Remove from the freezer 10-15 minutes before serving. Drizzle each slice with hot fudge sauce.

OREO ICE CREAM DESSERT

Steps:

• Take ice cream out of freezer to soften approximately ½ hour.
• In a bowl combine 3 1/2 cups cookie crumbs and butter. Press into a 9 X 13 greased baking dish.
• In a bowl mix, softened ice cream and 1 container (or 8 ounces) of cool whip until combined. Spread ice cream mixture over cookie crust. Cover and freeze for 30 minutes until set.
• Drizzle fudge topping over ice cream mixture. Cover and freeze until set.
• Spread remaining whipped topping over fudge mixture and sprinkle remaining cookie crumbs on top. Cover and freeze for 2 hours or until completely set.

HOMEMADE OREO ICE CREAM

Steps:

• In a saucepan, heat whole milk and eggs over medium heat until mixture reach 160°F. Make sure you whisk or stir the mixture continuously to avoid cooking the eggs or scorching the mixture. DO NOT LET THE MIXTURE BOIL. Remove from heat immediately once the mixture reaches 160°F.
• Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve.
• Add remaining ingredients EXCEPT for the crushed Oreo cookies.
• Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours before churning.
• When ready, follow manufacture directions on how to properly use your electric ice cream maker. **See notes about ice and salt for ice cream maker.
• Ice cream will begin to thicken within 20-30 minutes. When done, the mixture should be to the top of a 4 qt ice cream maker tube. Fold in Oreo chunks, pour into a freezer-safe container. Press a piece of plastic wrap on the surface of the soft frozen ice cream then place container lid on top. Freeze (preferably in a deep freezer) for at least 4 hours or overnight before serving.

OREO ICE CREAM CAKE

Steps:

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth -- it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.
• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.
• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.
• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.
• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

HOMEMADE OREO ICE CREAM

Steps:

• Crush oreo cookies in a plastic bag. Set aside.
• In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
• Add enough regular milk to the line on the ice cream container.
• Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
• Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
• Plug in and let the machine go for 30 minutes or until it stops.
• Cover the machine with a towel for 10 minutes, and serve.
• NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.

MATCHA OREO ICE CREAM

Steps:

• Combine sweetened condensed milk, matcha, and salt.
• With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into sweetened condensed milk mixture. Fold remaining whipped cream into sweetened condensed milk mixture until incorporated.
• Fold in the oreo cookies.
• Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.

EASIEST OREO ICE CREAM PIE

Steps:

• Let the ice cream soften at room temperature a bit.
• Scoop 6 scoops into the crust, or enough to fill to the top.
• Press till the top of the crust is flat.
• Melt chocolate chips in the microwave.
• Drizzle melted chocolate over the pie.
• Re-freeze before serving.

ICE CREAM OREO® COOKIE PIE

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.

OREO ICE CREAM PIE

Steps:

• Stir together Oreo crumbs, sugar, and butter until well mixed.
• Add crust mixture to a pie plate and press down evenly.
• In a large mixing bowl whisk together Oreo ice cream and crushed Oreos.
• Pour into cooled pie plate.
• Add heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
• Spread onto the pie.
• Freeze for 4 hours before serving.
• Add additional crushed Oreos or shaved chocolate over the top before serving.

OREO-STUFFED ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375ºF. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with cooking spray.
• Arrange the chocolate sandwich cookies on half of the baking sheet in 6 rows, with 4 cookies per row. Cover the chocolate sandwich cookies with the cookie dough: pressing and spreading the dough into and over the cookies to make one giant chocolate chip cookie that covers half of the baking sheet.
• Prepare the brownie batter according to package directions. Pour the batter into the empty half of the pan. Arrange the vanilla sandwich cookies on top of the brownie batter in 6 rows, with 4 cookies per row Press the cookies into the batter.
• Bake until a toothpick inserted in the center of the chocolate chip cookie portion and brownie portion comes out with just a few crumbs, 20 to 23 minutes. Let cool completely in the pan on a cooling rack, about 2 hours. Freeze to firm up, about 30 minutes.
• Use the foil overhang as handles and lift the giant cookie out of the baking sheet and carefully flip it over onto a cutting board, making sure it does not bend or crack. Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
• Using a warm serrated knife, trim the rough edges of the giant cookie so it is an even rectangle (about 12-by-16-inches). Cut it in half crosswise so you have one brownie half and one chocolate chip cookie half (each 8-by-12-inches). Lay the chocolate chip cookie piece on the prepared baking sheet so the chocolate sandwich cookies are facing up. Working quickly, spread the ice cream across the cookie all the way to the edges. Smooth out the top and sides. Place the brownie half, with the chocolate cookies facing down, on top of the ice cream and gently press to adhere. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape and freeze until hardened, at least 6 hours and up to overnight. Use a warm serrated knife to cut into 24 ice cream sandwiches.