Ingredients with Measurements:
- 1 package of Oreos (14.3 oz)
- 1/2 cup of unsalted butter, melted
- 2 cups of cream cheese, softened
- 1 can of sweetened condensed milk (14 oz)
- 1 teaspoon of vanilla extract
- 1/2 cup of heavy cream
- 1/2 cup of crushed Oreos
Special equipment needed:
- 9-inch springform pan
- Ice cream maker
- Plastic wrap
Step-by-step instructions:
1. Crush the Oreos in a food processor until they become fine crumbs.
2. In a mixing bowl, combine the Oreo crumbs with melted butter and mix well.
3. Press the mixture into the bottom of the springform pan and freeze for 10 minutes.
4. In another mixing bowl, beat the cream cheese until smooth.
5. Add the sweetened condensed milk and vanilla extract to the cream cheese and mix until well combined.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Fold the whipped cream into the cream cheese mixture.
8. Pour half of the mixture over the Oreo crust and sprinkle with crushed Oreos.
9. Pour the remaining mixture on top and sprinkle with more crushed Oreos.
10. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
11. Once the ice cream bomb is frozen, remove it from the pan and place it on a serving plate.
Time:
Preparation time: 20 minutes
Cooking time: 6 hours or overnight
5. Temperature:
Freezer temperature
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 36g
Protein: 6g
Substitutions for ingredients:
- Regular Oreos can be used instead of Double Stuf Oreos.
- Salted butter can be used instead of unsalted butter.
- Whipped topping can be used instead of heavy cream.
Variations:
- Use different flavors of Oreos for a different twist.
- Add chopped nuts or chocolate chips to the ice cream mixture for added texture.
- Use a different type of cookie for the crust, such as graham crackers or chocolate chip cookies.
Tips and tricks:
- Make sure the cream cheese is softened before mixing.
- Whip the heavy cream until stiff peaks form for a lighter and fluffier ice cream.
- Use a hot knife to cut the ice cream bomb for clean slices.
Storage instructions:
Store the ice cream bomb in the freezer, covered with plastic wrap or a lid, for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the ice cream bomb on a decorative plate or cake stand.
Garnishes:
Top with whipped cream, chocolate sauce, or additional crushed Oreos.
Pairings:
Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice cream mixture is too runny, freeze it for an additional hour before adding the crushed Oreos.
- If the ice cream bomb is difficult to remove from the pan, run a hot knife around the edges to loosen it.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Oreos were first introduced in 1912 and have been a popular cookie ever since. Cheesecake ice cream bombs are a modern twist on traditional ice cream cakes.
Flavor profiles:
Sweet, creamy, and chocolaty.
Serving suggestions:
Serve the ice cream bomb as a dessert for a special occasion or as a treat for a hot summer day.
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