Chocolate Oreo Ice Cream Pie Recipe
Introduction
This Chocolate Oreo Ice Cream Pie combines the rich flavors of chocolate and Oreo cookies into a no-bake frozen dessert that’s perfect for any occasion. Creamy, crunchy, and delightfully chocolatey, it’s sure to satisfy your sweet tooth with every bite.
Ingredients
- 400 grams chocolate Oreo cookies
- 115 grams unsalted butter, melted
- 240 ml sweetened condensed milk
- 75 grams dark chocolate
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 360 ml heavy cream
- 80 grams chocolate Oreo cookies, crushed
- 240 ml heavy cream (for topping)
- 2 tablespoons cocoa powder (for topping)
- 1 tablespoon powdered sugar
- Mini Oreo cookies for decoration (optional)
Instructions
- Step 1: Lightly grease a 9-inch springform pan with butter.
- Step 2: Add the Oreo cookies (with filling) to a food processor and blend until fine crumbs form.
- Step 3: Mix in the melted butter until fully combined, then press the mixture firmly into the base and sides of the pan. Refrigerate while preparing the filling.
- Step 4: In a large bowl, pour in the sweetened condensed milk.
- Step 5: Melt the dark chocolate gently in the microwave or over a double boiler.
- Step 6: Add the melted chocolate, cocoa powder, and vanilla extract to the condensed milk and mix well.
- Step 7: Pour in the heavy cream and beat with an electric mixer for 3–4 minutes until thick and smooth.
- Step 8: Gently fold in the crushed Oreo cookies.
- Step 9: Pour the mixture over the chilled crust and smooth the top evenly.
- Step 10: Freeze for at least 8 hours or overnight until firm.
- Step 11: Before serving, whip the remaining cream until soft peaks form, then add cocoa powder and powdered sugar and mix until fluffy.
- Step 12: Pipe the chocolate cream around the edges and decorate with mini Oreos if desired.
- Step 13: Slice and serve frozen for a rich, creamy treat.
Tips & Variations
- For a crunchier crust, add a handful of chopped nuts to the Oreo crumb mixture before pressing it into the pan.
- Use semi-sweet or milk chocolate instead of dark chocolate for a sweeter filling.
- Try adding a tablespoon of coffee or espresso powder to enhance the chocolate flavor.
- Mini Oreos for decoration can be substituted with chocolate shavings or sprinkles.
Storage
Store the pie covered in the freezer for up to 1 week. To serve, remove it from the freezer and let it sit at room temperature for about 10 minutes to soften slightly before slicing. Leftover slices can be stored wrapped tightly in plastic wrap and frozen again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie without a food processor?
Yes, you can place the Oreo cookies in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. This works well if you don’t have a food processor.
Can I substitute the sweetened condensed milk?
Sweetened condensed milk adds both sweetness and creaminess, so it’s best not to substitute it directly. However, you can try making your own at home or use a mixture of evaporated milk and sugar, but results may vary.
Print
Chocolate Oreo Ice Cream Pie Recipe
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
Description
A decadent no-bake Chocolate Oreo Ice Cream Pie featuring a crunchy Oreo cookie crust, rich chocolate filling, and a fluffy chocolate cream topping. This chilled dessert blends crushed Oreo cookies, sweetened condensed milk, dark chocolate, and whipped cream for an indulgent treat perfect for any chocolate lover.
Ingredients
Crust
- 400 grams chocolate Oreo cookies
- 115 grams unsalted butter, melted
Filling
- 240 ml sweetened condensed milk
- 75 grams dark chocolate
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 360 ml heavy cream
- 80 grams chocolate Oreo cookies, crushed
Topping
- 240 ml heavy cream
- 2 tablespoons cocoa powder
- 1 tablespoon powdered sugar
- Mini Oreo cookies for decoration (optional)
Instructions
- Prepare the crust: Lightly grease a 9-inch springform pan with butter. Add the Oreo cookies, including the filling, to a food processor and blend until fine crumbs form. Mix in the melted butter until fully combined, then press the mixture firmly into the base and sides of the pan. Refrigerate while preparing the filling.
- Make the filling base: In a large bowl, pour in the sweetened condensed milk.
- Melt the chocolate: Gently melt the dark chocolate either in the microwave using short bursts or over a double boiler until smooth.
- Combine filling ingredients: Add the melted chocolate, cocoa powder, and vanilla extract to the condensed milk and mix thoroughly until evenly combined.
- Whip the cream: Pour in the heavy cream and beat with an electric mixer for 3 to 4 minutes until the mixture is thick, smooth, and slightly fluffy.
- Fold in crushed Oreos: Gently fold the crushed Oreo cookies into the filling mixture to maintain the texture.
- Assemble the pie: Pour the chocolate Oreo filling over the chilled crust and smooth the surface evenly with a spatula.
- Freeze: Place the assembled pie in the freezer for at least 8 hours or overnight until it is firm and set.
- Prepare the topping: Before serving, whip the remaining 240 ml of heavy cream until soft peaks form. Add cocoa powder and powdered sugar, then continue to whip until fluffy and combined.
- Decorate the pie: Pipe the chocolate cream around the edges of the frozen pie and decorate with mini Oreo cookies if desired.
- Serve: Slice the pie while frozen and enjoy a rich, creamy chocolate Oreo dessert.
Notes
- Using a springform pan makes it easier to remove the pie without damaging the crust.
- Ensure the melted chocolate is not too hot when mixing into the filling to prevent curdling.
- For best texture, crush Oreos by pulsing in a food processor instead of crushing by hand.
- Freeze the pie for at least 8 hours to achieve a firm, scoopable texture.
- Optional mini Oreos add a fun decorative touch and extra crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
