Description

This Easy No Bake Oreo Ice Cream Dessert is a delightful layered treat featuring a crunchy Oreo crust, creamy vanilla ice cream, rich homemade chocolate pudding, and a whipped cream topping sprinkled with crushed Oreos. Perfect for satisfying your sweet tooth without turning on the oven, this dessert comes together with simple ingredients and requires several hours to freeze and set, making it an ideal make-ahead treat for gatherings or a special occasion.

Ingredients

Crust

24 Oreo cookies
2 tbsp melted butter

Ice Cream Layer

2 ½ cups slightly soft vanilla ice cream

Chocolate Pudding

1 egg yolk
1 tbsp cornstarch
1 cup milk (divided: ¼ cup + ¾ cup)
¼ cup sugar
2 ½ tbsp cocoa powder

Whipped Cream Topping

1 ½ cups whipping cream
½ tsp powdered sugar
2 Oreos (for crumbling on top)

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Instructions

Prepare the crust: Blitz the 24 Oreo cookies in a food processor until they become a light, sandy texture. Add 2 tablespoons of melted butter and pulse until the mixture resembles coarse rubble. Press this mixture firmly into the bottom of a roughly 10” x 6” dish, using the bottom of a measuring cup to smooth and compact the crust evenly.
Layer the ice cream: Spoon 2 ½ cups of slightly softened vanilla ice cream over the prepared crust. Use a spatula to smooth the ice cream into a uniform layer. Place the dish in the freezer for 1 hour to allow the ice cream to firm up again.
Make the chocolate pudding: In a small bowl, whisk the egg yolk and 1 tablespoon of cornstarch together, adding splashes of ¼ cup milk one at a time to keep the mixture smooth. In a small saucepan, stir together ¼ cup sugar, 2 ½ tablespoons cocoa powder, and the remaining ¾ cup of milk. Heat the mixture until it just reaches a boil, then remove from heat. While whisking constantly, slowly drizzle in the egg yolk mixture. Return the saucepan to medium heat and simmer, stirring often with a whisk, until the pudding thickens to a thick but still pourable consistency. Remove from heat and continue whisking occasionally to cool the pudding for about 10 minutes, preventing a skin from forming.
Assemble chocolate pudding layer: Pour the slightly cooled chocolate pudding over the ice cream layer. Use a spatula to smooth the top evenly. Return the dish to the freezer and freeze for an additional 1 hour and 30 minutes to set the pudding layer.
Whip the cream topping: Lightly whip 1 ½ cups whipping cream and ½ teaspoon powdered sugar together just until the cream holds its shape. Spread the whipped cream gently over the frozen chocolate pudding layer. Crumble the remaining 2 Oreos over the whipped cream for garnish. Freeze the dessert for a final 4 hours or preferably overnight to allow all layers to set fully.
Serve the dessert: Remove the dessert from the freezer and allow it to thaw at room temperature for 1 hour to soften for easier slicing. Once sliced, let each portion stand for an additional 10 to 15 minutes before serving to enhance the textures and flavors.

Notes

For best results, allow the ice cream to soften slightly before spreading to create a smooth layer.
Whisk the pudding frequently while cooking and cooling to prevent lumps and skin formation.
Use a sharp knife warmed under hot water to get clean dessert slices.
This dessert can be made a day ahead to allow flavors to meld and layers to set perfectly.
Substitute Oreo cookies with any chocolate sandwich cookie if desired.