Oreo Ice Cream Dessert Recipes

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

Steps:

• Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
• Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

Steps:

• Mix oreos and butter together.
• Pat into a 9 by 13 pan.
• Spread 1/2 gallon of vanilla icecream over the cookie crust.
• Freeze hard (overnight or for several hours).
• Melt the chocolate, butter, salt, evaporated milk, and sugar.
• Cook until thick.
• Drizzle over the icecream layer.
• Refreeze.

Steps:

• 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.

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.