Every year Baskin Robbins releases a seasonal Halloween ice cream that they call Trick Oreo Treat. It’s vanilla ice cream mixed with Oreos, Butterfingers and Baby Ruth and every year I gain at least five pounds by eating as much of it as I can before they take it away again.
Since my love for this ice cream runs so deep I asked Jonathan to help me come up with a dish based on this dreamboat dessert. This magical Oreo Ice Cream Pie is so dang good and the perfect thing for you to make with your leftover Halloween candy. Check it out!
Mix the crushed Oreos with melted butter and then press into a pie plate.
Bake for about 10 to 15 minutes, just until the edges have begun to brown. Remove from the oven and allow to cool completely. It needs to be at room temperature before adding in the ice cream.If you’re short on time you can also totally buy a pre-made Oreo pie crust.
To make the filling. Take store bought vanilla ice cream and place it in the fridge for about 15 minutes to soften. Add chopped pieces of Baby Ruth, Butterfinger and Halloween Oreos (or your favorite candy bars).
Mix with a rubber spatula until well combined and then pour into your cooled pie crust.
Cover with plastic wrap and then place in freezer to set, about 4 hours or overnight. Then top with whipped cream and crushed butterfingers.
This Oreo ice cream pie is a great recipe to use up that leftover candy from Halloween. Use whatever you have on hand, or mix in some of your other favorite things like chocolate chips, cookies, or nuts.
Want to try some other fun Halloween treats? You have to see these adorable Slimy Snail Cinnamon Rolls or these yummy Pumpkin Rolls.
- 2 cups chocolate cookie crumbs
- 4 tablespoons unsalted butter, melted and cooled
- 1 (1.5 quart) container vanilla ice cream
- 1 cup chopped baby ruth pieces
- 1 cup chopped butterfinger pieces
- 1 cup chopped Halloween oreos
- 1 container frozen whipped topping, thawed
- Preheat oven to 350 degrees F.
- In a large bowl, mix the cookie crumbs and melted butter until evenly moistened. Pour into a 9-inch pie plate and press down and up the sides. Bake until lightly golden brown around the edges, about 10 to 15 minutes. Remove from oven and let cool completely.
- Meanwhile, place the vanilla ice cream in the fridge to thaw for about 10 minutes. Transfer the ice cream to a large mixing bowl, and throw in the baby ruth pieces, butterfinger (saving a bit for garnish) and the oreos. Fold with a rubber spatula and then transfer to the cooled crust. Cover with plastic wrap and place in freezer to set for at least 4 hours or overnight.
- Once ready to serve, top with whipped topping and sprinkle with reserved butterfingers. Cut and serve immediately.
