Oreo Cookie Ice Cream Mud Pie
Oreo Cookie Ice Cream Mud Pie is spectacular. It starts with an Oreo cookie crust. It's layered with ice cream, then a homemade chocolate sauce is poured on top. Serve with Ghirardelli dark chocolate syrup, maraschino cherries and whipped cream, if desired. This is a fantastic holiday dessert - especially for Christmas or Valentine's Day. But it's one of those recipes that's terrific for any special occasion or company.
Equipment
- 1 9x13" glass baking dish
- 1 Rolling Pin to crush Oreo cookies
- 1 small mixing bowl
- microwave to melt butter
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 fork
- 1 small sauce pan
- 1 wooden spoon
- measuring cups
- measuring spoons
- aluminum foil
Ingredients
- 25 oreo cookies I use a complete 16-oz. or 20-oz. bag
- 6 tbsp. unsalted butter
- 1 cup granulated sugar
- 1 tsp. vanilla extract use pure vanilla extract if you have it
- 5 tbsp. unsalted butter melted (margarine won’t work)
- 1 cup heavy whipping cream scalded (whole milk or 2% milk won't work)
- 4 oz. ghirardelli semi-sweet chocolate or Baker's semi-sweet baking chocolate
- 1/2 gallon vanilla ice cream or use chocolate, Rocky Road, Tin Roof Sundae, Oreo or your preferred flavor ice cream (I used Oreo cookie ice cream but almost any flavor will do)
- 12 maraschino cherries for garnish, if desired
- 2 tbsp. chocolate sauce for garnish, if desired
- 1/2 cup whipping cream for garnish, if desired
Instructions
- Crush cookies very finely with a rolling pin in a zip lock bag.
- Place crumbs in a small mixing bowl.
- Add 5 tbsp. melted butter and mix well with a fork.
- You will probably have to scrape out the cream filling with a knife.
- Spread into a very generously greased 9x13” pan.
- Freeze at least one hour.
- Allow ice cream to soften.
- This will take between 45 minutes to an hour.
- Spoon ice cream onto frozen crust.
- Refreeze until hard. (Do not cover dessert while freezing).
- This will take a couple of hours.
- To make sauce: place heavy whipping cream in a small saucepan over low heat.
- Scald cream.
- Add chocolate and stir until chocolate is melted.
- Add butter and granulated sugar.
- Stir continuously until mixture thickens—approximately 15-20 minutes.
- (Mine probably cooked about 30-35 minutes).
- Remove from heat and cool about 5 minutes.
- Add vanilla and stir to combine.
- Allow sauce to cool to room temperature, then put it in the refrigerator (uncovered until it gets really cold but is still spreadable.
- Stir occasionally with a spoon.
- It may take an hour or two to get the chocolate sauce cold enough to spread over the ice cream layer without the ice cream melting and making a mess.
- Spread cold sauce over ice cream.
- Refreeze a few hours before carefully covering with foil.
- Remove from freezer about 5-10 minutes before ready to serve.
Notes
NOTE: Preparation time does not include time necessary to freeze dessert.
NOTE: I have never had the sauce thicken in less than 20 minutes. It usually takes closer to 35 minutes to thicken appropriately while cooking at such a low temperature.
SPECIAL TIPS FOR MAKING THIS DESSERT:
1) If you use margarine or milk rather than real unsalted butter and heavy whipping cream, the sauce will not thicken the way it's supposed to so it will turn out watery. Don't use cheap substitutes.
2) It is imperative that you freeze each layer of the dessert before adding the next layer. (Freeze each layer uncovered).
3) Freeze the Oreo cookie layer at least an hour. Freeze the Oreo ice cream layer at least two to three hours. Cool the sauce in the refrigerator (stirring occasionally) until it is really cold but still spreadable (not frozen), so that when you spread it over top of the ice cream, it will not melt the ice cream making blotchy bubbles all over the dessert. Freeze the dessert an additional couple of hours or overnight before serving.
4) Use a high quality chocolate to make the sauce. I used Ghirardelli.
5) Don't be in a rush to get this dessert made. If you don't have time to allow it to freeze between layers, make it for a time when you aren't busy or plan ahead. This is fine making it a day or two before you need it.
6) Allow the top chocolate layer to freeze completely several hours before adding any kind of foil or wrap, or it will stick to the wrap and make a mess. I recommend making this dessert in a deep dish pan so that when you are ready to put plastic wrap over top it, the plastic wrap will not sink into the dessert and cause the dessert to stick to the wrap. Foil actually works better than plastic wrap for this dessert because it won't sink into the topping. Trust me on this. There's nothing worse than spending all your time making a dessert and then the wrap ruins the topping so it doesn't look pretty. You can also make this in a baking dish or pan that comes with a lid.
7) Do not cover the dessert while freezing each layer, until the finished dessert has been in the freezer for several hours. See note above.
8) Grease your baking dish very generously before adding the Oreo cookie crumbs so the mixture will come out of the dish well and without sticking.
9) When making the sauce be very careful not to cook it higher than a low to a medium-low temperature or the chocolate will scorch and you will have to throw it out and start over!
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 622kcalCarbohydrates: 65gProtein: 7gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 106mgSodium: 194mgPotassium: 373mgFiber: 2gSugar: 54gVitamin A: 1158IUVitamin C: 1mgCalcium: 192mgIron: 3mg
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