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  2. Baking

Frozen Oreo Grasshopper Ice-Cream Pie

This frozen dessert is so easy - and so, so yum! - by Jane Ash
  • 11 Oct 2019
Frozen Oreo Grasshopper Ice-Cream Pie
Prep: 20 Minutes - Easy - Serves 12
Proudly supported by

TIP! We used Cottee’s Ice Magic choc mint flavour, but any dessert topping can be used. Pie can be made up to five days ahead. 

Ingredients

200g packet Mint Slice chocolate-coated biscuits

25g unsalted butter, melted

2 litre tub mint choc chip ice-cream

4-pack frozen Oreo Cookie Sandwich (440ml)

Choc mint flavoured ice-cream coating

Method

  1. Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper.

  2. Process Mint Slice biscuits in a food processor until coarsely crushed. Add butter. Process until combined (mixture should still be crumbly). Press lightly over base of prepared pan. Refrigerate while preparing filling. 

  3. Spoon ice-cream into a large bowl. Stand at room temperature for about 20 minutes to soften slightly. Stir until smooth, without melting. Cut frozen cookies into quarters. 

  4. Working quickly, spread half the ice-cream over biscuit base in pan. Press half the frozen cookie quarters into ice-cream. Repeat layering with remaining ice-cream and frozen cookie quarters, partially pressing into top of ice-cream. Cover. Freeze overnight. 

  5. To serve, remove side of pan. Slide frozen pie onto a serving plate. Drizzle with ice-cream coating.

  • Baking
  • ice cream cake recipe
Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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