oreo dessert

This classic cookies and cream ice cream is made with homemade Oreos for maximum crunch and flavor.   Its packed with chunks of delicious, chocolatey cookies and creamy vanilla ice cream.  Served on its own or in a ice cream cone, its sure to become a family favorite!

Cookies and cream ice cream

Approx. 35 (265 gramsms) unfilled homemade Oreos (*or store brough Oreos)

(250 milliliterss) full fat milk (3.5%)

(500 milliliterss) thickened cream (*or heavy cream

(120 gramsms) white or castor sugar

vanilla essence

(15 gramsms) glucose syrup (*optional. Or light corn syrup

Pour the milk and cream into a pot.

Add the tapioca starch to a small bowl and add about two tablespoons of the cream and milk mix.  Mix well to make a thin slurry.

Add the sugar and glucose syrup to the pot and mix well over a medium heat untill mix just starts to bubble.

Reduce heat to low, add tapioca slurry and stir well.  Continue to cook for another couple of minutes, then remove from heat.

Add vanilla essence and stir well.

Transfer mix to a heat proof container, cover and chill in fridge for at least four hours.

While the ice cream base is chilling chop you your Oreo cookies.

To get a range of textures in your ice cream you need to cut up the cookies into two separate batches and freeze them while the ice cream base is chilling.

For batch one, take half the cookies and cut into quarters.  Put into an airtight container and freeze.

For batch two, take the other half of the cookies and cut into finer pieces.  You can give them a bash in a mortal and pestle or with a rolling pin if needed.  Put into an airtight container and freeze.

Put your ice cream storage container into the freezer to chill.

If using a self refrigerating ice cream machine turn it on for about ten minutes to chill before churing the ice cream.

Remove the ice cream base from the fridge, give it a stir if you need to and pour into ice cream machine to churn.  When the ice cream thickens up and has almost finnished churning add the smaller cookie pieces.

Allow ice cream to finishe churning.

Take your ice cream storage container and the larger cookie pieces out of the freezer.

Working quickly put about a third of the larger pieces on the bottom of the container.  Put half the churned ice cream on top.

Put another third of the larger cookie pieces, followed by the rest of the churned ice cream.

Add the last of the large cookie pieces and pat down briefly to put them into the ice cream.

Cover and freeze for at least four hours, or untill firm.

To serve remove from the freezer, scoop and enjoy!  Fabulous on its own, or with some extra cookies crumbled over the top.  Delicious!

Strawberry Shortcake Truffles from Delish.com uses dehydrated strawberries for a bright flavor punch.

Strawberry Shortcake Truffles

(15.5-oz.) package Golden Oreos, crushed

(8-oz.) block cream cheese,

c. crushed dehydrated strawberries,

pure vanilla extract

kosher salt

c. white chocolate chips

coconut oil

What type of truffle should we make next?

I made these today, They are so delicious. I recommend you make these. So so good!

They are yammy and easy to make. Thank you so much for recipe!

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These Shortcake Truffles Are SO Easy To Make

Easy to make Mint Oreo Chocolate Bark Recipe with only 3 Ingredients! A perfect fast holiday treat for parties, edible gifts, and cookie exchanges.

Mint Oreo Chocolate Bark Recipe

milk chocolate

Andes Mints

Mint Oreo Cookies

Chop the Andes Mints and Mint Oreos into small pieces.

Melt the chocolate in a double broiler or in the microwave. If using the microwave, cook in one minute increments stirring in between until the chocolate is smooth.

Pour the chocolate out onto a large piece of wax paper. Use a large flat spreading knife to spread the chocolate out into a think 1/8-inch layer.

Quickly sprinkle the Mint Oreo and Andes Mint pieces over the top, then allow the chocolate time to dry. Cut and wrap the chocolate bark, until ready to serve.

This Oreo Cookie Bark is a simple no bake treat that takes Oreo cookies to the next level! Two creamy layers of dark chocolate are loaded with crushed cookies and filled with homemade Oreo filling!

Oreo Cookie Bark

chocolate

Oreo Cookies

vegetable shortening

butter, room temperature

sugar

Line a baking sheet with aluminum foil or parchment paper. Set aside.

Finely crush or chop the Oreo cookies, divide in half and set aside.

Chop the chocolate and divide in half. Place half the chocolate in a medium, heat safe bowl. Bring an inch of water in a medium pot to a simmer. Place the bowl on top of the simmering pot (making sure the bowl doesn&#8217;t touch the water) and melt the chocolate, stirring frequently. Alternately, you can melt the chocolate in the microwave in 30- second increments, stirring in between each until melted and smooth.

When chocolate is melted stir in half of the crushed Oreos. Spread the mixture evenly in a thin layer on your prepared pan.

In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and shortening until smooth, 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar. Turn the mixer up to medium-high speed and mix for 1 more minute, scraping the sides of the bowl as necessary. Set aside.

Remove chocolate from freezer and spread the filling on top of the chocolate using an off-set spatula. Place back in freezer for another 15 minutes.

Melt the remaining chocolate and stir in the remaining Oreo cookies using the same method as before. Spread this evenly on top of the chilling filling layer. Place back in the freezer for another 10-15 minutes until top layer of chocolate is set.

Keep frozen or refrigerate until ready to serve.

An Oreo crust with layers of chocolate pudding and peanut butter cream cheese topped with whipped cream and crushed Butterfingers.

Peanut Butter Chocolate Lasagna

Oreo cookies

unsalted butter (, melted)

peanut butter

cream cheese (,

Cool Whip

instant chocolate pudding dry mix

milk

regular sized Butterfinger candy bars (, chopped)

Prep.

Lightly grease a 13- by 9- inch pan with nonstick spray.  Crush Oreos in a blender then transfer to a medium bowl.  Mix in the melted butter and toss to coat.  Evenly press into the bottom of the pan.

Combine.

In a medium bowl, combine the peanut butter, powdered sugar and cream cheese until smooth.  I use my stand mixer fitted with the paddle attachment, but you can also use a wooden spoon or rubber spatula.  Fold in half of the Cool Whip, then spread over the Oreo crust.

In another medium bowl, whisk the chocolate pudding mix into the 2 cups of milk.  Let stand for 2 minutes to thicken, then evenly spread over the peanut butter cream cheese layer.

Layer.

Spread the remaining Cool Whip over top then sprinkle with the chopped Butterfinger candy bars. Cover with plastic wrap and refrigerate for at least 1 hour before serving.  Keeps in the fridge for a few days, but no longer than 1 week.

Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won&#039;t be able to stop raving about this cheesecake! 

Oreo Cheesecake

unsalted butter (melted)

cream cheese (softened (four 8-ounce packages))

sour cream

eggs

vanilla extract

Oreo cookies (roughly chopped)

Preheat oven to 350°

Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.

Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake for 10 minutes.

Allow it to cool completely.

Crust

Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps in it.

Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.

Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.

Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.

Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.

Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.

Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.

Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

Cheesecake

This Brownie Bottom Oreo Mousse Pie is a fudgy brownie topped with a mouthwatering white chocolate mousse loaded with crushed Oreos.

Brownie Bottom Oreo Mousse Cake

chocolate brownie mix (19.9 oz)

listed

white chocolate

water

gelatin

heavy whipping cream

cream cheese, softened

Oreos, crushed

powdered sugar

Oreos (8 whole and 4 crushed)

sauce

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.

Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.

For the brownie:

In a microwave-safe bowl, microwave the white chocolate at 50% power in 30 second increments until the chocolate is melted, stirring occasionally. Once melted, stir until smooth. Set aside to cool.

In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.

Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely.

To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.

Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally.

Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.

Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.

Fold in the crushed Oreos then spread the mousse over the cooled brownie (in the springform pan) and refrigerate for 3-4 hours.

Top 7 oreo dessert recipes from across the web

The most viewed oreo dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cookies and cream ice cream

Strawberry Shortcake Truffles

Mint Oreo Chocolate Bark Recipe

Oreo Cookie Bark

Peanut Butter Chocolate Lasagna

Oreo Cheesecake

Brownie Bottom Oreo Mousse Cake

Top 7 oreo dessert recipes from across the web

The most viewed oreo dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookies and cream ice cream

Strawberry Shortcake Truffles

Mint Oreo Chocolate Bark Recipe

Oreo Cookie Bark

Peanut Butter Chocolate Lasagna

Oreo Cheesecake

Brownie Bottom Oreo Mousse Cake

The most viewed oreo dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine