Cookies & Cream Ice-Cream Pie
Created by ImPat on February 25, 2019
- Servings: 12
- Prep Time: 30m
- Cook Time: 0m
- Recipe #31534
Ingredients
- 250 grams choc ripple biscuits (1 packet)
- 125 grams butter, melted
- 2 litres vanilla ice-cream, softened
- 150 gram Oreo cookies, roughly chopped (1 packet)
- 2 litres chocolate chip ice-cream, softened
- 300 ml thickened cream, whipped
- 72.5 grams Maltesers (1/2 x 155 gram packet)
- White chocolate curls, to serve
- Cocoa powder, for dusting
How to Make
-
Step 1: Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin.
-
Step 2: Process choc ripple biscuits until mixture resembles fine breadcrumbs and then add butter and process until combined and then press mixture over base and side of prepared pan and freeze for 15 minutes.
-
Step 3: Meanwhile, place vanilla ice-cream in a large bowl and add chopped cookies and stir until just combined (ice-cream should be soft, not melted at this stage).
-
Step 4: Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes and freeze, uncovered, overnight.
-
Step 5: Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin and then place on a plate and dollop top with whipped cream and sprinkle with Maltesers and chocolate curls and dust with cocoa powder and serve.
Nutritional Facts
- Serving Size: 1 (77.1 g)
- Calories 246.9
- Total Fat - 14.1 g
- Saturated Fat - 8.6 g
- Cholesterol - 40.2 mg
- Sodium - 26.2 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 0.1 g
- Sugars - 5.2 g
- Protein - 1.2 g
- Calcium - 40.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg