Ingredients
- ½ gallon ice cream any flavor, but we always use vanilla
- 1 package of Oreos about 450g.
- ¼ cup melted butter
Instructions
- Soften ice cream – either in fridge or microwave
- Finely crush a little more than a third of the Oreo cookies (to make about 1 1/2 cups crushed)
- Pour melted butter into a small bowl and mix well with the Oreo crumbs. Pat crumb mixture into the bottom of a buttered 9″ springform pan. Put in freezer until needed again.
- Crush the remainder of the Oreos–either finely or roughly to your preference and mix with ice cream. Reserve some crumbs if desired for topping.
- Pour Oreo/Ice Cream mixture into springform pan and top with additional crumbs if desired.
- Freeze until served.
Notes
1. I used a food processor to chop the Oreos but if you don’t have one put the cookies in a plastic bag and crush with a rolling pin. Or hammer. Ha!
2. To pat the crust into the bottom of the pan, use back of a spoon or a flat measuring cup.
3. To help cut through the ice cream cake, run your knife under hot water. The bottom crust will be pretty tough to cut but in my opinion is the best part.
2. To pat the crust into the bottom of the pan, use back of a spoon or a flat measuring cup.
3. To help cut through the ice cream cake, run your knife under hot water. The bottom crust will be pretty tough to cut but in my opinion is the best part.
