15 Oreo Cookies
1 Tbs. milk
2 quarts of ice cream (you may use different flavors)
up to 3/4 cup add ins (nuts, chips, craisins, sprinkles, etc; optional)
1 recipe hot fudge sauce at room temperature
Special equipment: 10" springform pan (you can unclip the ring around the side of the pan and slip it off; you might also know it as a "cheesecake pan".)
1. Put the first quart of ice cream on the counter to thaw slightly.
2. Crush the Oreo cookies, either in a food processor, chopper or by rolling them in a ziploc bag until they are crumbs.
3. Put the oreos in a bowl and add the milk. Stir to combine and pat into the bottom of the springform pan. Put in the freezer at least 15 minutes to chill.
4. Once the ice cream is soft enough, put into a bowl and stir until smooth. If you want to add anything (chips, craisins, sprinkles, nuts, etc.), stir it in.
5. Smooth the ice cream into the pan on top of the crust and return to the freezer. Freeze at least 30 minutes. When you put the ice cream pie into the freezer, remove the second quart of ice cream.
6. Remove pie from the freezer and top with up to 1 cup of fudge sauce. Return to freezer for at least 15 minutes.
7. Repeat steps 4 and 5, returning ice cream pie to the freezer for at least two hours.
Remove from the freezer about 15 minutes prior to serving and remove the ring around the springform pan. Slice and serve.
Makes about 12 servings.
Good to know
Can be served with extra hot fudge sauce and/or whipped cream on the side.
Homemade caramel sauce is another topping that goes well in and on an ice cream pie.
Take the extra 3 minutes to make your own fudge sauce; it is simple and so much better than the jar.
For an even simpler version, use a purchased graham cracker, Nilla wafer or Oreo crust. You will have some leftover ice cream.