What if you threw all your favorite sweet foods into a tray and froze it? Ye get a lovely, layered dessert. I think of it as an Oreo and ice cream lasagna. I don’t know how else to describe it!
For this recipe, we’re making no-churn ice cream and layering it with Oreos and whipped cream. You can surely imagine making this one is quick and easy, and it is. In fact, this is one of the easiest desserts ever, and it has layers over layers of tasty flavors and textures! Here’s how it’s done.
Our dessert’s bottom layer will be an Oreo crust made with Oreos and butter, just like the one we would make for a cheesecake.
The second layer is our homemade ice cream, and the top layer will be whipped cream garnished with more Oreos.
So, we’re using condensed milk, vanilla extract, and whipped cream lifted to stiff peaks for the homemade no-churn ice cream. We want to add some air into the mixture to make it silky and smooth.
Once ready, we’re topping our Oreo crust, and it’s time to garnish the whole thing. The secret here is freezing the dessert once assembled to integrate all the flavors and the textures together and let the ice cream sit for a while.
Once you’re ready, you slice the dessert and serve it immediately. You can drizzle it with chocolate syrup as well; that’s fun!
After all, this dessert is all about being spontaneous and having fun topping delicious things over each other. You’ll definitely get that lovely mocha feel thanks to the espresso, while the Oreos give the dessert the loveliest crunch!
And if you just love the taste of oreo combined with coffee, feel free to check out our ultimate oreo iced coffee recipe!
Let’s head on to the recipe. And keep in mind you can play around with this one. You just can’t get it wrong! After all, everything here is delicious!
Crush 12 Oreos and combine them with the softened butter. Press the mixture into a 9-inch square pan.
Brew the espresso and let it cool to room temperature.
In a mixing bowl, combine the condensed milk, vanilla extract and espresso.
In a second mixing bowl, whisk the whipping cream until stiff peaks form.
Incorporate the coffee mixture into the whipped cream. Combine with a spatula.
Crush 10 Oreo cookies and add them in.
Spoon the creamy mixture over the Oreo crust.
Top with a layer of whipped cream and garnish with the rest of the Oreo cookies.
Refrigerate for at least 4 hours.