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I *LOVE* Oreo Cookies. And if you’ve hung around here long enough, you’d know just
how much I love them. I’ve made
cupcakes,
Oreo pie with Philly cream cheese and brownies with Oreo cookies. It has now been quite a while since I got my Oreo fix; making a wonderfully rich and creamy Oreo ice cream seemed like the perfectly indulgent idea in this tropical heat.
I referred to Dorie’s recipe from her book Baking From My Home to Yours and followed the steps diligently after I had overlooked an important point the first time – instead of gently heating the custard, I turned up the heat and messy scrambled eggs soon followed. The second time around, equipped with an instant-read thermometer, I made sure to keep my eyes on it all the time. The second it reached 170F/76C, I took it off the heat. Another way of determining the doneness of the custard is to see that it coats the spoon. You don’t really need a thermometer for it, but it feels really cool do things in a scientific way – feels like Chemistry lab all over. Well, much better actually
This ice cream turned out beautifully; rich, dense and creamy. It is absolutely lovely on its own and even better with the Oreo cookie bits thrown it. Try it, you will love it!
Oreo Ice Cream
Vanilla base adapted from Baking From My Home to Yours
Yield: 1 pint
1 cup/240ml whole milk
1 cup/240ml heavy cream
1 tablespoon vanilla extract
3 large egg yolks
6 tbsp sugar
6-8 Oreo cookies, crushed
- In a heavy bottom saucepan, bring the milk and cream to a boil
- In the bowl of a stand mixer, or alternatively in a medium bowl whisk together the egg yolks and sugar together until very well blended and slightly thick.
- While the mixer is on, pour in half a cup on the milk-cream mixture so as to raise the temperature of the eggs. Then add another half a cup. Blend well. Do not stop stirring if you’re doing it manually.
- Now mix the custard mixture with the milk and cream in the saucepan. Stir well making sure all the sugar has dissolved (it’s best to do this before you turn on the heat source).
- Cook this ice cream mixture on a low heat, stirring constantly till the custard thickens and coats the back of the spoon.
- It should reach at least 170F/76C, and not exceed 180F/82C on an instant read thermometer.
- Just as it reaches this temperature, remove it from the heat source and strain it into another clean bowl.
- Stir in the vanilla extract.
- Refrigerate the custard before churning into cream.
- Once cool (a couple of hours or overnight) then churn according to the manufacturer’s instructions.
- During the last 5 minutes, when the mixture looks thick, throw in crushed bits of Oreo cookies.
- Transfer into a container, top with more Oreo cookie bits and freeze for at least 2 hours for the ice cream to be firm enough to scoop. Serve!
When more posts fill up the space, it’s only natural for the older one’s to sit in the archive until someone really digs deep. But when something is as good as the
Creamy Oreo Pie, I just had to post about it again.
I’d like to think of this creamy oreo pie as a no-bake cheesecake. A crumbly oreo crust and ooey-goooey-creamy-cheesy filling. And I’m not exaggerating. There is nothing that matches up to this, especially if you are an Oreo lover. Nothing. In fact, you will wonder how Oreos could possibly be THIS good when whipped up with cream and cheese. This is a fool proof recipe that I’ve tried several times and you just can’t mess it up! Once you’ve tried it, you’re going to keep coming back to it.
And you thought you had to work hard for the perfect dessert?
Personally, this is not something I want to eat with all the chatter over a dinner table but something I want to experience in my own company. Just me and the creamy oreo pie – one tiny bite at a time; savouring the sweet, creamy filling against the crisp, crumbly crust – Nirvana. Sis, take a cue – after this is the best time for you to ask me for my Tommy Hilfiger tote or Charles and Keith pumps. You will always get an affirmative reply.
Now that you’ve made yourself a positively rich and decadent dessert, you need to enjoy this without any distractions. Cut yourself a slice and pick your favourite spot. With each bite, feel the textures. Feel the taste. Feel the opulence.
I made the pie and hid it at the back of the fridge to keep my grandmum from offering it to relatives who drop in. And that’s how I enjoyed it for the next couple of days, once slice at a time.
The first time I had the Oreo cream pie I was completely bowled over – I could not stop eating! With every bite, I kept saying to myself, “this is going to be the last bite.” The smooth and creamy filling against the wonderful pie crust was something I had never had before.
This pie is so easy to make and a tad messy with all the crushed Oreo; but what the heck, it’s always fun to lick the crumbs off your fingers. But more importantly, these will always turn out wonderfully. There is absolutely nothing that can go wrong since you’re working with a few ingredients and there is no baking required.
I have been wanting to make it for a very long time and had bought all the ingredients too, but did not make it because I wanted to make it during a time I could just sit back and savour the pie at leisure. Haven’t got that kind of time anymore *sigh* so I went ahead anyway.
Creamy Oreo Pie Recipe
(from the Nabisco site)
39 Oreo Cookies, divided
1/4 cup (1/2 stick) butter , melted
1 pkg. (8 oz.) Philly Cream Cheese, softened
1/3 cup sugar
2 cups sweetened whipped cream
Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.9 of the remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.Refrigerate at least 2 hours or until firm. Halve remaining 4 cookies; stand on cut edges around center of pie. Or you could grind them to give you a smooth texture to make nice shapes using stencils. (With everthing I make, I try and think of how effectively can I use my favourite stencils.)
Instead of making one 9 inch pie, I made one 6 inch and one 4 inch to surprise myself with another one, when I craved for more. Probably the only thing I’ll do differently is I will pipe out the filling to make it look prettier.
This recipe is a keeper. Makes one heck of a decadent dessert.
