Mocha Cookies & Cream Ice Cream Pie

Author Sam Merritt



  • 24 chocolate sandwich cookies Oreos
  • 5 Tbsp butter melted

Ice Cream

  • 1 pint heavy whipping cream -- divided 2 cups
  • 4 tsp instant coffee grounds
  • 14 oz sweetened condensed milk
  • 1/3 cup natural cocoa powder sifted
  • 1 tsp vanilla extract
  • 16 chocolate sandwich cookies Oreos broken into pieces
  • Additional 4 cookies cream removed and crushed into fine pieces, for topping (optional)


  • Preheat oven to 325F
  • In food processor, pulse together cookies and melted butter until completely combined.
  • Press into the bottom and up the sides of a 9" pie pan using the back of a spoon.
  • Bake on 325F for 10 minutes. Remove from oven and allow to cool completely before proceeding.
  • Once the pie crust has cooled, place a metal bowl in the freezer or refrigerator to chill (you will need this for when you whip the majority of the heavy cream)
  • Warm 3 Tbsp of the heavy cream in a small microwavable bowl for 10-15 seconds.
  • Remove from microwave, add coffee grounds and stir until completely dissolved.
  • In large bowl, add coffee mixture to sweetened condensed milk, sift in cocoa powder, add vanilla extract and stir until completely combined.
  • Remove chilled metal bowl from freezer, add remaining heavy cream and beat with whisk (preferably with a hand-mixer) until stiff peaks form.
  • Once stiff peaks form, pour condensed milk mixture into whipped cream and whisk on low speed until completely combined.
  • Fold in broken cookie pieces.
  • Pour ice cream mixture into prepared pie crust, cover with plastic wrap and freeze overnight or at least 6 hours.
  • Sprinkle with finely crushed Oreos before serving (the pie will be easier to cut into if you let it sit at room temperature for 10-15 minutes before cutting)