Mile High Oreo Ice Cream Pie Recipes

MILE HIGH MUD PIE (ICE CREAM CAKE)

Steps:

• Place the entire package of cookies in the base of a food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt 1/2 of a stick (1/4 cup) of butter; pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons and set all aside.
• First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter - 2.5 liter bowls.
• Making an ice cream cake or mud pie is more art than recipe, it's simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
• Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. FREEZE for 30-60 minutes!
• Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese's Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
• NOTE | My son said he liked the "crumbly" cookie parts the best, on one of the cakes I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache. Scoop and press on your next layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer (instructions below). I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
• Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 4-6 hours.
• If making the ganache now is a great time to make it and add to your cake. In a microwave proof bowl pour in your chocolate chips and whipping cream and heat in 30-40 second bursts, stirring well in between. It melts faster than you think and will continue to melt. Do not overheat, it will burn and ruin your ganache. It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
• Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour.
• Grab a plate or platter that will fit your Mud Pie creation! Using a small knife, slide around the edge of the cookie crust.
• Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don't want to water log your cookie crust). Hold for about a minute.
• TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
• Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it's being stubborn hold in the hot water for another 30 seconds and try again.
• Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.
• Drizzle a little more fudge or topping of choice over top, including magic shell.Add crushed cookies chunks or chopped Reese's Peanut Butter cups, some whipped cream. It sounds harder than it is, but it's one of the easiest desserts you will ever make and comes out gorgeous every time!

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

OREO ICE CREAM PIE

Steps:

• Stir together Oreo crumbs, sugar, and butter until well mixed.
• Add crust mixture to a pie plate and press down evenly.
• In a large mixing bowl whisk together Oreo ice cream and crushed Oreos.
• Pour into cooled pie plate.
• Add heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
• Spread onto the pie.
• Freeze for 4 hours before serving.
• Add additional crushed Oreos or shaved chocolate over the top before serving.

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

MILE-HIGH ICE CREAM PIE

Steps:

• In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
• Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
• Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

MILE-HIGH MUD PIE

Steps:

• Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
• Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
• Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
• Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.

MILE-HIGH OREO ICE CREAM PIE

Steps:

• Caot 9-inch pie pan with cooking spray.
• Seal 20 cookies in a resealable plastic food storage bag. Using rolling pin finely crush cookies.
• In small bowl combine crushed cookies with butter. Press into bottom and up sides of pie pan; freeze.
• Quarter remaining cookies; in large bowl, combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes.
• Sprinkle half of chopped Heath bars over pie.
• In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1-1/2 to 2 hours.
• Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.