Oreo Is Finally Adding Ice Cream Line

This cake is so rich and spectacular that every last crumb will disappear in less than the time it took to put it together.

DIRECTIONS

Line the base of a 23cm loose bottom round baking tin with parchment paper.

In a food processor, add the 40 Oreo biscuits (and filling) to a food processor and blitz until a fine crumb is reached. Add the melted butter and mix.

Pour this Oreo crumb mixture into the prepared tin and press down to cover the base and sides. Pop this into the fridge for 15 minutes.

For the filling, melt the dark chocolate, add the condensed milk, vanilla and cocoa to this and mix to combine.

Add this chocolate mixture to the whipped cream and fold together. Finally, add the crushed Oreos and spoon this mixture into the lined cake tin. Place this in the freezer overnight to firm up.

To serve, for the topping, add the cream, cocoa and icing sugar to a bowl and whisk until thick. Place this into a piping bag fitted with a large star nozzle. Pipe 10 rosettes around the top of the ice cream cake and place a whole Oreo in each one.

Serve straight away and enjoy.


INGREDIENTS

For the pie base:

40 Oreo biscuits
50g butter, melted
For the pie filling:

300g condensed milk
170g dark chocolate
2 tbsp unsweetened cocoa powder
dash of vanilla extract
360ml single cream, whipped
10 Oreo biscuits, crushed
For the pie topping:

200ml cream
2 tbsp unsweetened cocoa
1 tbsp icing sugar
10 Oreo biscuits