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Oreo Ice Cream Pie

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Oreo Ice Cream Pie
Parve Parve
16 Servings Serving Icon
3 Hours, 30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Egg - Wheat
Diets info-icon
- Vegetarian - Pescatarian

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Crushed sandwich cookies form the base for a creamy homemade non-dairy ice cream pie. This dessert is always a crowd-pleaser!

Directions

For the Crust

1. Crush sandwich cookies in food processor until fine crumbs form.
2. Press into the bottom, and up the side of a nine-inch springform pan.
3. Bake at 350 degrees Fahrenheit for 10 minutes and set aside to cool.

For the Ice Cream

1. Beat egg whites and sugar until stiff peaks form.
2. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
3. Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn’t cook. Mix until well combined.
4. Fold chocolate mixture into the snow and pour over crust. Freeze.

For the Topping

1. Whip up the dessert topping until soft peaks form.
2. Slowly add coffee and instant vanilla pudding until stiff.
3. Place into decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
4. Garnish with additional cookies and crumbs.

Credits

Photography and Styling by Chavi Feldman 

Food Prep by Chaya Ruchie Schwartz

Recipe tags


Cook it nj Cookitnj Freezer-friendly dessert Frozen desserts Ice cream pie Non-dairy desserts Oreo Oreos Pareve Pies Yom tov desserts
Oreo Ice Cream Pie

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Gittel
Gittel
3 years ago

Keep frozen? Is this meant to be frozen until ready to serve? Or should it just be refrigerated after the initial freezing?

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So}mouwmin
So}mouwmin
Admin
Reply to  Gittel
3 years ago

I would keep it in the freezer until you are about to serve it.

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wpdiscuz   wpDiscuz

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