Ice Cream Cake Crunchies
Crispy, chocolate-coated cookie crumbles that stay crunchy even frozen—perfect for layering ice cream cakes, folding into ice cream, or topping sundaes.
Servings: 12 servings (~2 cups)
Calories: 93kcal
Equipment
- Food Processor or Immersion Blender optional
Ingredients
- 175 g Oreo cookie halves cream removed (from 20 whole cookies)
- 120 g melting chocolate bars, chips, etc.
- 5 g coconut oil (1 tsp)
Instructions
- Remove the cream from about 20 Oreo cookies, until you have 175 g Oreo cookie halves.
- Crush the cookie halves in a ziploc bag with a rolling pin, in a food processor, or with an immersion blender until they form coarse crumbs.
- Heat 120 g melting chocolate in 20-second increments in the microwave until fully melted.
- Melt 5 g coconut oil into the chocolate and stir until smooth.
- Pour the melted chocolate over the cookie crumbs, and mix well to coat.
- Spread the crunchies in an even layer on a baking sheet.
- Chill in the freezer until solid, at least 15 minutes, before adding to your ice cream cake.
Video
Notes
