Cookies and Cream Ice Cream Pies

Ingredients

• 385 g (14 oz)tin sweetened condensed milk
• 10 ml (2 teaspoons)vanilla essence
• Pinchfine salt
• 500 ml (2 cups)double cream or whipping cream
• 20Oreo cookies (16 separated, with the cream scraped off; 4 left whole)
• 56 g (¼ cup)butter, melted

Instructions

1. 1

   Separate the cookies

   Separate 16 cookies and scrape the cream from them with a palette knife.

2. 2

   Crush the biscuits

   Put the plain cookies in a zip-lock bag and crush them with a rolling pin. Tip the crumbs into a container.

3. 3

   Mix the base

   Melt the butter and stir it into the crushed cookies.

4. 4

   Press into cases

   Divide the mixture between 12 muffin paper cases, pressing an even base about 1 cm thick into each with the back of a teaspoon.

5. 5

   Mix condensed milk

   Whisk the condensed milk, vanilla and salt together in a bowl, then set aside.

6. 6

   Whip the cream

   Using a mixer on medium speed, whip the cream for about 2 minutes, until firm peaks form and just reach stiff peaks. Stop before whipping it too far, as it may separate.

7. 7

   Combine the mixtures

   Whisk the condensed milk mixture and the cream scraped from the cookies into the whipped cream until well blended.

8. 8

   Fold in cookies

   Crush the 4 remaining cookies and fold them into the mixture.

9. 9

   Fill and freeze

   Spoon the mixture onto the bases and freeze for 2 hours, until set.

10. 10

    Remove from cases

    Once set, take the pies out of their individual muffin paper cases and serve.

What are cookies and cream ice cream pies?

These are small frozen desserts built like miniature ice cream pies: a crumb-and-butter base topped with a creamy cookie filling. Cookies and cream is a familiar American ice cream flavour, and this version takes its cue from that combination without needing an ice cream machine.

The filling uses sweetened condensed milk for sweetness and body, while whipped cream gives it a light, scoopable texture. Making the pies in muffin cases keeps them portioned and easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 5g protein, 32g carbs, 23g fat.

The condensed milk and cookies provide most of the carbohydrates, while the cream and butter contribute much of the fat; the cream and milk also supply some protein. Pair a pie with fresh fruit, or serve it after a meal with a lighter main course.

Getting the base right

Cookie crumbs: crush the separated biscuits finely so they pack into a cohesive base. Leaving a few larger pieces can make the base crumbly when you remove the cases.

Butter: mix it through the crumbs before pressing them into the paper cases. An even, firm layer about 1 cm thick gives each pie a sturdy foundation.

Whipping the cream

Firm peaks: whip the cream on medium speed and watch it closely as it thickens. The method gives about 2 minutes as a guide, but stop once the cream holds its shape and just reaches stiff peaks.

Avoid overwhipping: cream can turn grainy and separate if beaten too far. Keeping the mixer at medium speed makes it easier to catch the right texture.

Making the filling

Condensed milk: whisk it with the vanilla and salt first so the flavourings are evenly distributed before it meets the cream.

Cookie cream: stir the scraped filling into the whipped cream along with the condensed milk mixture, as directed. Fold in the crushed remaining cookies last to keep their pieces distinct.

Freezing and checking doneness

Setting time: freeze the filled cases for 2 hours, until the tops and centres are firm. If the pies still feel soft in the middle, leave them in the freezer longer before removing the paper.

Release: peel away each muffin case once the pies are set. If the paper sticks, let the pies stand briefly so the cases loosen without warming them for too long.

Serving the pies

Serve the pies straight from the freezer or let them soften slightly first for a creamier bite. Their individual size makes them convenient to arrange on a chilled plate.

For a simple contrast, serve with fresh berries or sliced fruit. Keep any uneaten pies frozen so the filling holds its shape.

Recipe notes & tips

• Use a palette knife to scrape the cookie filling cleanly from the separated biscuits.
• Crush the cookies inside a sealed bag to keep crumbs contained.
• Press the bases evenly so the pies have a similar thickness.
• Stop whipping as soon as the cream reaches stiff peaks.
• Fold the final cookie pieces in gently to keep some texture in the filling.
• Allow the pies to set fully before trying to remove the paper cases.

Variations

• Chocolate crumb base: use extra crushed chocolate cookies in the base mixture.
• Berry topping: serve each pie with fresh raspberries or strawberries.
• Extra vanilla: add a little more vanilla essence for a stronger vanilla note.
• Cookie topping: reserve some of the crushed remaining cookies to scatter over the pies before freezing.
• Mini portions: divide the mixture among smaller cases and check them for firmness during freezing.

Common mistakes to avoid

• Uneven crumbs: crush the cookies finely so the base presses together without loose gaps.
• Loose base: mix the melted butter through the crumbs thoroughly before pressing them into the cases.
• Overwhipped cream: stop at stiff peaks; beating longer can make the cream separate.
• Rushed filling: blend the condensed milk mixture into the cream evenly before folding in the cookie pieces.
• Removing too soon: freeze until the pies are set so they hold their shape outside the cases.

How to store

Store the pies in an airtight container in the freezer for up to 1 month. They do not need reheating; let one soften briefly at room temperature before serving if you prefer a less-firm texture.

Frequently asked questions