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Cookies and cream ice-cream pie

  • 6:50 Prep
  • 12 Servings


  • 250g packet choc ripple biscuits
  • 125g butter, melted
  • 2 litres Blue Ribbon vanilla ice-cream, softened
  • 150g packet Oreo cookies, roughly chopped
  • 2 litres chocolate chip ice-cream, softened
  • 300ml thickened cream, whipped
  • 1/2 x 155g packet Maltesers
  • White chocolate curls, to serve
  • Cocoa powder, for dusting


  • 1
    Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process choc ripple biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Freeze for 15 minutes.
  • 2
    Meanwhile, place vanilla ice-cream in a large bowl. Add chopped cookies. Stir until just combined (ice-cream should be soft, not melted at this stage).
  • 3
    Dollop vanilla ice-cream mixture and chocolate ice-cream, alternately, to fill (ice-cream will come up higher than the base). Smooth slightly to fill any large holes. Freeze, uncovered, overnight.
  • 4
    Just before serving, stand pie at room temperature for 5 to 10 minutes or until it can easily be removed from tin. Place on a plate. Dollop top with whipped cream. Sprinkle with Maltesers and chocolate curls. Dust with cocoa powder. Serve.

Source: taste.com.au


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