The perfect dessert for parties or a large gathering. The only problem is that they will go too quickly.
Makes1616
Prep time15 mins15 minutes, + 2½ hours freezing & 15 mins standing time
+ 2½ hours freezing & 15 mins standing time
Ingredients
137g pkt Oreo Original biscuits
20g butter, melted
2L neapolitan ice cream
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 22cm square cake pan. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon the mixture into the prepared pan and press over the base. Freeze for 10 mins or until firm.
Step 2
Meanwhile, remove the ice cream from the freezer and set aside for 5 mins to soften slightly.
Step 3
Separate the ice cream flavours into 3 bowls. Place the vanilla and strawberry ice cream in the freezer. Spoon the chocolate ice cream over the biscuit base in the pan and smooth the surface. Freeze for 10 mins or until firm.
Step 4
Remove the vanilla ice cream from the freezer and set aside for 5 mins to soften slightly. Spoon over the chocolate ice cream in the pan. Smooth the surface. Freeze for 10 mins or until firm. Repeat with the strawberry ice cream, inserting 16 iceblock sticks at even intervals in the ice cream before freezing for 2 hours or until firm.
