Oreo Ice Cream Pie
Tasty Team
June 27, 2022
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
- For the Crust:
- 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.
- Bake at 350’F for 10 minutes and set aside to cool.
- For the Ice Cream:
- 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.
- Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
- Fold chocolate mixture into the snow and pour over the crust. Freeze.
- For the Topping:
- Whip up the dessert topping until soft peaks form.
- Slowly add coffee and instant vanilla pudding until stiff.
- Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
- Garnish with additional cookies and crumbs.
- 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
- For the Crust:
- 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.
- Bake at 350’F for 10 minutes and set aside to cool.
- For the Ice Cream:
- 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.
- Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
- Fold chocolate mixture into the snow and pour over the crust. Freeze.
- For the Topping:
- Whip up the dessert topping until soft peaks form.
- Slowly add coffee and instant vanilla pudding until stiff.
- Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
- Garnish with additional cookies and crumbs.
- Serve.
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