Recipe: Chocolate Oreo ice cream cake

Serves: 10

Prep: 20 minutes

Freezing: Overnight

Pie base

  • 40 Oreo biscuits
  • 50g melted butter

Pie filling

  • 300g condensed milk
  • 170g dark chocolate
  • 2 tbsp unsweetened cocoa powder
  • dash vanilla
  • 360ml single cream, whipped
  • 10 Oreo biscuits, crushed

Pie topping

  • 200ml cream
  • 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 sides.
  • 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 thick.
  • 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