40 Oreo biscuits
50g melted butter
300g condensed milk
170g dark chocolate
2 tbsp unsweetened cocoa powder
360ml single cream, whipped
10 Oreo biscuits, crushed
2 tbsp unsweetened cocoa
1 tbsp icing sugar
10 Oreo biscuits
Line the base of a 23cm loose bottom round baking tin with parchment paper.
In a food processor, add the 40 Oreo biscuits (& filling) to a food processor and blitz until a
fine crumb is reached.
Add the melted butter and mix.
Pour this oreo crumb mixture into the prepared tin and press down to cover the base and
Pop this into the fridge for 15 minutes.
For the filling, melt the dark chocolate, add the condensed milk, vanilla and cocoa to this
and mix to combine.
Add this chocolate mixture to the whipped cream and fold together.
Finally add the crushed Oreos and spoon this mixture into the line cake tin.
Place this in the freezer overnight to firm up.
To serve, for the topping, add the cream, cocoa and icing sugar to a bowl and whisk until
Place this into a piping bag fitted with a large star nozzle.
Pipe 10 rosettes around the top of the ice-cream cake and place a whole Oreo in each one.
Serve straight away & enjoy