Oreo™ Cookie Ice Cream Pie Recipe

Prepare cookie crumbs

Place 20 whole Oreo™ cookies in a food processor and pulse until fine crumbs form. If you don't have a food processor, place cookies in a heavy-duty resealable bag and crush with a rolling pin until fine.

Melt the unsalted butter in a small saucepan or microwave until fully liquid. Add the butter and 1 teaspoon granulated sugar to the cookie crumbs and pulse or mix until the mixture resembles wet sand and holds together when pressed.

Transfer the crumb mixture to a 9-inch (23 cm) removable-bottom or pie pan. Using the back of a measuring cup or the bottom of a glass, firmly press the crumbs evenly across the bottom and up the sides to form a compact crust. Cover with plastic wrap and freeze for 15–20 minutes to set while you prepare the filling.

Let the vanilla ice cream sit at room temperature for 8–12 minutes, until soft enough to stir but not melted. You should be able to scoop and fold it easily.

Roughly chop 6 Oreo™ cookies into medium-sized pieces (about 1/4–1/2 inch). Gently fold the chopped cookies into the softened ice cream until evenly distributed. Do not overwork or melt the ice cream.

Spoon the ice cream mixture into the prepared crust, mounding slightly in the center. Smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to remove air pockets and ensure even filling.

Cover the pie tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, preferably overnight, until firm.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes — cold equipment helps cream whip faster.

Pour 1 cup cold heavy whipping cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract.

Beat on medium-high speed with an electric mixer until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but tips curl slightly.

Remove the frozen pie from the freezer and uncover. To make a smooth top, spread whipped cream over the firm ice cream with an offset spatula. Alternatively, transfer whipped cream to a piping bag fitted with a large star tip and pipe decorative swirls around the edge or across the surface.

Sprinkle mini Oreo™ cookies or additional cookie crumbs over the whipped cream. Drizzle 2 tablespoons chocolate sauce in a spiral or zigzag pattern if desired.

Return the pie to the freezer for 30 minutes to firm the whipped cream slightly before slicing, or serve immediately for a softer topping. When ready to slice, run a sharp knife under hot water, wipe dry, and make clean cuts through the pie.

Serve slices immediately. Keep leftover pie tightly wrapped and frozen; thaw 5–10 minutes before serving for easier slicing.