Ultra-Decadent Oreo Ice Cream Pie
- 3 to 4 cups vanilla bean icecream make sure its easy to scoop, or soft)
- 2 trays of oreos
- 1 tub of cool whip (room temp.)
- add as needed butter
- add as needed heavy cream (optional)
- 1 pie tin ( i used a reausable one)
- large mixing bowl
- electric wisk or blender
- spatula
- a small/ medium bowl
- food processor
- piping bag (optional)
- large flower icing tip) (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- to make the crush separate the cookie from the white filling from all oreos in one tray. place the filling in the trash (since it wont be used) and the cookie in a small bowl.
- now put the cookies in the food processor and make it very fine and crumbled=) and place back in the small bowl.
- melt butter and add to the crushed oreos, mix until the mixture until it becomes moldable put mixture to the pie tin and spreed through out it evenly, then place in freezer
- now to make the filling, add the ice cream, half the tub of cool whip, and mix in blender until very creamy but thick.
- in your processor, add the other tray of oreos, and PULSE so that they are in chunks rather than little bits.
- add the oreos to the ice cream mixture, and also PULSE just to mix it all together
- add the filling to the crust and put in freezer.
- when the pie is a little thick, add the rest of the cool whip into a piping bag with a large flower icing tip and dot the cool whip all over the top and add some crushed oreos on top if you'd like too=)
- ~ENJOY!
Why does the crust crumble into dust the moment the knife touches it? Achieving structural integrity in a crumb crust requires sufficient fat to coat every dry particle before freezing. Melted butter acts as the adhesive, binding the pulverized chocolate wafers together under compression. If the mixture remains too powdery, add butter one teaspoon at a time until the texture resembles wet sand that holds its shape when squeezed.
Processing the sandwich cookies separately from their filling prevents excess sugar from gumming up the food processor blades. Pulse the wafers until uniform in size, ensuring no large chunks compromise the base layer. Press the crumbs firmly into the pie tin using the flat bottom of a measuring cup. Compaction eliminates air pockets that cause the crust to shatter during slicing.
Texture failure in the filling usually stems from thermal abuse. Softening the vanilla bean ice cream just enough to blend prevents ice crystals from forming during the refreeze stage. Pulse the remaining whole cookies into the base rather than pureeing them completely. Preserving distinct cookie pieces provides textural contrast against the smooth dairy matrix.
Working in a compact kitchen requires adapting standard pastry tools to whatever is available on hand. A standard food processor handles the cookie pulverization efficiently, but a rolling pin inside a sealed plastic bag serves as a reliable manual alternative. Keep the assembled dessert in the coldest zone of the freezer for at least four hours to ensure clean cuts when portioning.
