Oreo Ice Cream Bars
Beat the summer heat with these no-churn, dairy-free Oreo ice cream bars made with Let's Do Organic® Organic Sweetened Condensed Coconut Milk! Creamy, crunchy, and loaded with cookie goodness, it's the ultimate frozen treat for sunny days.
By @pastrybysaloni
Recipe:
Yield: 8 Bars
Oreo Ice cream:
- 240ml (2 cups) Whipping Cream, cold (non-dairy whipping cream)
- 150ml (1/2 cup) Let's Do Organic® Organic Sweetened Condensed Coconut Milk, stirred at room temperature
- 3 tsp Vanilla extract
- 100g Chocolate chips
- 10 Oreo Cookies, crushed in crumbs
- Pinch of Salt
Coating:
- 35 Oreo Cookies, crushed in crumbs
- 110g Vegan Butter, melted
Instructions:
- Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on all four sides for easy removal later.
- In a chilled mixing bowl, whip the cold non-dairy whipping cream using an electric mixer until medium peaks form. Add the vegan condensed milk, vanilla extract and pinch of salt, then whip again until stiff peaks form. Gently fold in the 10 crushed Oreo cookies and chocolate chips. Keep the mixture chilled while preparing the crust.
- In a separate bowl, combine the 35 crushed Oreos with the melted vegan butter and stir until evenly mixed.
- Press half of this Oreo crumb mixture firmly and evenly into the bottom of the prepared pan. Pour the whipped ice cream mixture over the crust and smooth it out with an offset spatula. Sprinkle and gently press the remaining Oreo crumb mixture over the top.
- Cover the pan and freeze overnight until completely set. Once frozen, lift out the slab using the parchment overhang and cut into 8–12 bars. Serve and enjoy straight from the freezer.
