Frozen Cookies N' Cream Pie
A frozen Oreo and vanilla ice cream pie with a crumb crust and cookie layers, made for an easy, sliceable cookies-and-cream dessert.
Prep 20 min · Total 3 hr 50 min · Makes 1 frozen pie (8 slices)
Ingredients
- 25 ounces Oreo chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons kosher salt
- 1 quart vanilla ice cream, softened
Directions
- Place 15 1/2 ounces of the Oreos in a food processor and grind them into even crumbs, about 30 seconds. Add the melted butter and salt, then pulse until the mixture looks like damp sand: still loose, but able to hold together when pressed, about 15 seconds.
- Transfer the crumb mixture to the springform pan. With your fingertips, press it firmly across the bottom and up the sides, building the crust two inches high from the base. Move the pan to the refrigerator or freezer to chill for at least 20 minutes. As it firms up, twist apart the remaining cookies and put them aside.
- With an offset spatula, smooth a 1/2 inch layer of softened ice cream over the bottom of the chilled crust. Add a layer of cookies, follow with a thin coating of ice cream, and continue layering the same way. Arrange the remaining cookies on top. Freeze for 3 hours, until firm.
- 10 minutes before you plan to serve it, remove the pie from the springform pan and let it stand at room temperature. Serve immediately.