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Oreo Ice Cream Pie

Emily Farhi
Tasty Team
Oreo Ice Cream Pie

Ingredients

for 16 servings

Crust:

  • 30 cookies chocolate sandwich cookie

Ice Cream:

  • 7 eggs, separated
  • 1 ½ cups sugar (300 g)
  • 7 oz baking chocolate (200 g)
  • ½ cup margarine (115 g)
  • 2 teaspoons vanilla sugar

Topping

  • 8 oz Kineret Whipped Topping (225 g)
  • 2 tablespoons instant vanilla pudding mix
  • 1 tablespoon coffee, diluted in a drop of boiling water

Nutrition Info

  • Calories 246
  • Fat 16g
  • Carbs 21g
  • Fiber 0g
  • Sugar 17g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. For the Crust:
  2. Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
  3. Bake at 350’F for 10 minutes and set aside to cool.
  4. For the Ice Cream:
  5. Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
  6. Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
  7. Fold chocolate mixture into the snow and pour over the crust. Freeze.
  8. For the Topping:
  9. Whip up the dessert topping until soft peaks form.
  10. Slowly add coffee and instant vanilla pudding until stiff.
  11. Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
  12. Garnish with additional cookies and crumbs.
  13. Serve.

Ingredients

for 16 servings

Crust:

  • 30 cookies chocolate sandwich cookie

Ice Cream:

  • 7 eggs, separated
  • 1 ½ cups sugar (300 g)
  • 7 oz baking chocolate (200 g)
  • ½ cup margarine (115 g)
  • 2 teaspoons vanilla sugar

Topping

  • 8 oz Kineret Whipped Topping (225 g)
  • 2 tablespoons instant vanilla pudding mix
  • 1 tablespoon coffee, diluted in a drop of boiling water

Nutrition Info

  • Calories 246
  • Fat 16g
  • Carbs 21g
  • Fiber 0g
  • Sugar 17g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. For the Crust:
  2. Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
  3. Bake at 350’F for 10 minutes and set aside to cool.
  4. For the Ice Cream:
  5. Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
  6. Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
  7. Fold chocolate mixture into the snow and pour over the crust. Freeze.
  8. For the Topping:
  9. Whip up the dessert topping until soft peaks form.
  10. Slowly add coffee and instant vanilla pudding until stiff.
  11. Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
  12. Garnish with additional cookies and crumbs.
  13. Serve.

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