Ingredients:

  • 30 Oreos (approx. 370 g), finely crushed (creams included)
  • 6 Tbsp Unsalted Butter, melted
  • 2 cups Heavy Whipping Cream, very cold
  • 1 (14 oz) can Sweetened Condensed Milk, very cold
  • 1 tsp Pure Vanilla Extract
  • 15 Oreos (approx. 180 g), coarsely chopped
  • 1/2 cup Chocolate Fudge Sauce or Ganache, for drizzling
  • 5 Additional Oreos, halved or quartered, for garnish
  • Pinch Coarse Sea Salt (optional)

Instructions:

  1. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Lightly grease the sides.
  2. Process 30 Oreos (including the cream filling) in a food processor until they resemble fine, damp sand. Alternatively, crush them thoroughly in a zip-top bag.
  3. Mix the crushed Oreos with the 6 Tbsp of melted butter until fully combined. The mixture should hold together when squeezed.
  4. Press the mixture firmly and evenly into the prepared pan, extending it slightly up the sides (about 1/2 inch / 1.5 cm). Use the bottom of a measuring cup to ensure a compact, stable base.
  5. Freeze the crust for at least 30 minutes to set while preparing the filling.
  6. Pour the very cold heavy whipping cream into the mixer bowl. Beat on medium-high speed until firm peaks form (the cream should hold its shape when the whisk is lifted). Be careful not to over-whip.
  7. Reduce the speed to low and slowly stream in the cold sweetened condensed milk and vanilla extract. Mix until just combined—do not deflate the whipped cream.
  8. Gently fold in the 15 coarsely chopped Oreos using a large spatula. Work quickly but deliberately to ensure the biscuits are evenly distributed without losing too much volume from the cream base.
  9. Remove the chilled crust from the freezer. Spoon the ice cream filling evenly over the crust.
  10. Smooth the top with the spatula. Cover the pan tightly with cling film (plastic wrap), ensuring the film does not touch the surface of the ice cream.
  11. Freeze the cake for a minimum of 8 hours, or preferably overnight, to achieve a rock-solid, easy-to-slice consistency.
  12. Remove the cake from the freezer. Run a thin, hot knife around the inner edge of the springform pan before releasing and removing the ring.
  13. Drizzle generously with chocolate fudge sauce. Decorate the top edge with the remaining halved/quartered Oreos. Sprinkle with a tiny pinch of sea salt (optional, but highly recommended for flavor contrast).
  14. Allow the cake to sit at room temperature for 5–10 minutes before slicing. Dip a sharp knife into hot water and wipe dry between each cut for clean slices.
  15. Slice the cake using the heated knife method and serve immediately.