Ingredients
Scale
- 600g classic Oreo cookies
- 180g dairy-free butter
- 400ml dairy-free whipping cream
- 300g vegan condensed milk
Instructions
- Line an 8×8” loose base tin with parchment paper.
- Blend 500g Oreos until fine. Melt butter and mix into crumbs. Press half into tin for base.
- Whip cream + condensed milk until thick. Blitz remaining 100g Oreos and fold in. Spread over base.
- Sprinkle remaining buttery Oreo crumbles on top, gently pressing to stick.
- Wrap tin and freeze 6 hours to overnight.
- Lift slab from tin, cut into bars with warmed knife, serve immediately.
Notes
- Store in airtight container in freezer; enjoy within 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Ice-Cream
- Method: No-Bake
- Cuisine: American
- Diet: Vegan