Oreo Ice Cream Pie

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Oreo fans are going to LOVE this loaded Oreo ice cream pie--the perfect frozen dessert that everyone will rave about. An Oreo cookie crust topped with a homemade, no-churn Oreo ice cream layer and then topped with whipped cream and then more Oreos! Easily made gluten-free, can be varied to use a variety of Oreo flavors, this is going to be one of your new favorite sweet treats for sure!

Prep Time25

Freeze8

Total Time8 25

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Oreo Crust

25 Oreo cookies
4 Tbsp unsalted butter
pinch of sea salt
½ tsp espresso powder

Oreo Ice Cream Layer

16-18 Oreo cookies
14 oz. can sweetened condensed milk
2 cups heavy whipping cream very cold
⅓ cup sour cream
1 ½ tsp vanilla extract

Whipped Cream Topping

1¼ cup heavy cream
½ cup powdered sugar
½ tsp vanilla extract

Instructions

Prepare the crust: Add the Oreos to a food processor and process until a very fine crumb. Add in the butter, espresso powder and sea salt and process until fully combined.
Transfer the mixture to a 9-inch springform pan (a 9x9inch baking pan or deep dish pie pan can work.) Press the crust into the bottom of the pan, a little bit may come up the sides. Don’t press the mixture too hard or it will become rock solid when frozen and hard to work with. Just press until it seems even. Place in the freezer.
Make the Oreo ice cream filling: Using a standing or hand mixer, mix the whipping cream on medium-high until stiff peaks begin to form. This will take several minutes.
When stiff peaks begin to form, add in the condensed milk, sour cream, and vanilla (I like to add a sprinkle of espresso powder here as well, but optional). Mix on low speed or fold in, just until combined.
Crush the Oreos well, you want a good mix of chunks and also very small crumbs for best results. Fold them into the cream mixture very gently.
Transfer the mixture to the prepared pie crust and spread in an even layer.
Whipped cream topping: Freeze for about 1 hour before making the whipped cream topping. When the pie has set a bit, beat the whipped cream ingredients together until stiff peaks form. Spread over top of the Oreo ice cream layer evenly.
Freeze for at least 6-8 hours before serving, I usually freeze overnight. Before serving, sprinkle more crushed Oreos over top of the pie.
Use a sharp knife to slice pieces fresh from the freezer and allow the slices to sit on plates for about 10 minutes before serving to allow it to soften up a bit and get nice and creamy.

Notes

To prevent icicles: mix the condensed milk into the whipped cream on low speed and only mix until combined or you can fold it in to be even more gentle. Another option is to add a splash of alcohol like bourbon or amaretto that acts as a bit of an anti-freeze for any water that may be in the mixture.

Don't press the Oreo cookie crumbs too much or when the crust freezes, it will become solid and hard to cut through. Just press enough so that you have an even, uniform crust layer.

Make sure you get sweetened condensed milk and not evaporated milk. They are in the same section of the baking aisle but are two very different ingredients and the evaporated milk will NOT work.

For best results when serving, slice the pie straight from the freezer and then allow the pieces to sit out for about 10-15 minutes before digging in. This is definitely hard, but allowing the ice cream layer to soften up a touch makes it the perfect creamy ice cream texture.

Storage: Store this frozen Oreo pie in an airtight freezer-safe container for up to 2 months. Do not store in the refrigerator!

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