Divine Cookies And Cream Ice Cream Cake
Serving Size / Yield
- 40 Oreos, divided
- 2 Tbs. milk
- 1/2 stick of butter
- ½ block of cookies and cream ice cream
- 2 ½ C. chocolate chips
- 1 C. heavy whipping cream
Grease the sides of a 6” springform pan. Place 20 full Oreos in a food processor. Pulse until cookies are in crumbs. Add milk and melted butter and blend. Pour into a springform pan and place in a freezer for 1-2 hours. Take out the ice cream and let sit for 20-25 minutes. Stir occasionally. Break up 5 Oreos and fold into ice cream.
Spread ice cream evenly over crust. Top with remaining Oreos. Place in the freezer for at least an additional 5 hours. Take out and serve immediately.