Ingredients
30 Oreos
4 tbsp. (½ stick) butter, melted
Nonstick cooking spray, optional
1 qt. cookies ’n’ cream ice cream, softened
4 oz. unsweetened chocolate, chopped
3 tbsp. butter, softened
3/4 c. granulated sugar
2/3 c. whole milk
1 tsp. cornstarch
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Preparation
Step 1Line the bottom and sides of an 8" springform pan with plastic wrap, leaving enough overhang to cover the top.Step 2Make ice cream pie: In the bowl of a food processor, pulse Oreos until fine crumbs form. Add butter and pulse until combined and the mixture resembles wet sand.Step 3Pour cookie crumbs into springform pan and, using your hands or the bottom of a small measuring cup, press into an even layer. (If cookies are sticky, grease your hands or the measuring cup with nonstick cooking spray.) Top with softened ice cream, spreading into an even layer. Cover tightly with plastic wrap overhang and set in freezer for at least 6 hours until very firm.Step 4Before serving, make fudge sauce: In a small heavy-bottomed saucepan over low heat, melt chocolate and butter. Stir in sugar, milk, and cornstarch and cook, stirring often, until sauce begins to thicken and sugar has dissolved. Remove from heat; stir in vanilla and salt.Step 5Remove pie from pan (for softer ice cream, let sit up to 30 minutes), slice into wedges, and top with fudge sauce. Freeze leftovers wrapped tightly in plastic for up to 2 weeks. Refrigerate sauce in airtight jar for up to 1 week.
There’s lots of rich, creamy vanilla ice cream for me in this dessert and chocolate cookie bits flecked throughout for the chocolate lovers. I love cookies in ice cream—especially because the cookies don’t get hard and lose their flavor the way chocolate chips do when they’re frozen. And if the chocolate cookies aren’t enough, there’s a warm, rich, fudgy chocolate sauce in this recipe, too. This means you can have whatever chocolate-to-vanilla ratio you want, and everyone at the party is happy. What more could you ask from a pie?!
