Description
A decadent no-bake Oreo ice cream dessert featuring a crunchy Oreo crust, creamy vanilla ice cream layer, rich homemade chocolate pudding, and topped with lightly whipped cream and Oreo crumbles. Perfect for an indulgent treat that requires no oven baking.
Ingredients
Crust
- 24 Oreo cookies
- 2 tbsp melted butter
Ice Cream Layer
- 2 ½ cups slightly softened vanilla ice cream
Chocolate Pudding
- 1 egg yolk
- 1 tbsp cornstarch
- 1 cup milk (divided: ¼ cup + ¾ cup)
- ¼ cup sugar
- 2 ½ tbsp cocoa powder
Topping
- 1 ½ cups whipping cream
- ½ tsp powdered sugar
- 2 Oreo cookies (for crumbling)
Instructions
- Prepare the crust: Blitz the 24 Oreo cookies in a food processor until they resemble a light sand texture. Add the melted butter and blitz again until the mixture forms a crumbly, rubble-like consistency. Press this mixture firmly into the bottom of a roughly 10″ x 6″ dish, smoothing and compacting it evenly with the bottom of a measuring cup.
- Add ice cream layer: Spoon the slightly softened vanilla ice cream over the Oreo crust and smooth it out evenly using a spatula. Place the dish in the freezer for 1 hour to allow the ice cream to firm back up.
- Make the chocolate pudding: In a bowl, whisk together the egg yolk and cornstarch, adding splashes of ¼ cup milk incrementally to create a smooth mixture. In a small saucepan, combine the sugar, cocoa powder, and the remaining ¾ cup milk, then heat the mixture until it just starts to boil. Remove from heat, then slowly whisk the egg yolk mixture into the hot cocoa mixture. Return the saucepan to medium heat and simmer while whisking frequently until the pudding thickens to a thick but pourable consistency. Let the pudding cool for 10 minutes, whisking regularly to prevent a skin from forming.
- Layer the pudding: Pour the slightly cooled pudding over the ice cream layer in the dish and smooth the top evenly. Freeze for an additional 1 hour and 30 minutes to set the pudding layer.
- Prepare the whipped cream topping: Lightly whip the cream together with the powdered sugar until the mixture just holds its shape. Spread this whipped cream evenly over the chilled chocolate pudding layer. Crumble the remaining 2 Oreo cookies over the top for garnish. Freeze the dessert for a final 4 hours or overnight.
- Serve: Remove the dessert from the freezer and allow it to thaw for 1 hour before slicing to achieve clean, neat slices. Let the slices stand for an additional 10 to 15 minutes at room temperature before serving to enhance flavor and texture.
Notes
- Make sure the vanilla ice cream is slightly softened to make spreading easier.
- Whisk pudding frequently while cooling to prevent skin from forming on top.
- Thawing the dessert before slicing ensures smooth, clean pieces.
- Use a sharp knife warmed under hot water for easy and neat slicing.
- This dessert is best served chilled but can be stored in the freezer for up to 3 days.
