Cookies and Cream is a staple when it comes to ice cream flavours. Now you can make this classic in the comfort of your own home.
1 bag Oreo cookies
3/4 cup butter, melted
2 pints chocolate swirl ice cream, softened
1-pint coffee ice cream softened
In a Cuisinart, process the cookies in two batches until they’re crumbs. Reserve 1/3 cup of crumbs. In a bowl, add melted butter to remaining crumbs and mix well. Press the mixture into a 9-inch springform pan, bottom and sides. Spoon one pint of chocolate swirl ice cream into pan, smoothing and pressing down lightly, making sure it’s right to the edges of the pan. Top with pint of coffee ice cream, smoothing and making sure it’s right to the edges of the pan. Top with second pint of chocolate swirl ice cream. Sprinkle reserved crumbs over top. Wrap well with plastic wrap and place in freezer. Freeze at least 8 hours, carefully remove ring from pan and cut with a wet knife. Serve hot fudge sauce separately. This can stay perfectly in the freezer about a week.
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.