Chocolate Oreo Ice Cream Charlotte Cake for My Graduating Class

Yield: 10″ Square Ring

Ingredients:
(A)
1 can Nestle Cream
200 ml Condensed Milk
300 ml Whipped Cream

(B)
3 tbsp Cocoa Powder
7 Chocolate Oreo Biscuits (Grind)

(C)
24 pieces of Cream Crackers
7 pieces of Sponge Fingers (Cut into Half)
13 pieces of Kit Kat Fingers (Shorten it by cutting into Halves)
8 Chocolate Oreo Biscuit (Grind)

(D)
60 ml Whipped Cream

Instructions:
1.  Whisk the whipped cream till thick and smooth.
2.  Mix nestle cream and condensed milk till well combined.
3.  Sieve the milk mixture from Step 2 into the whipped cream.
4.  Divide the cream mixture into 2 portions.
5.  Mix each portion with cocoa powder and oreo bits from (B) respectively.
6.  Set aside the 2 flavours cream.
7.  Place the square ring onto a 11″ cake board.
8.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
9.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
10.  Line the sponge fingers and kit kat finers along the sides of the square ring.
11.  Pour in the chocolate cream and smooth out evenly.
12.  Place another layer of cream crackers.
13.  Spread the oreo bits from (C) evenly.
14.  Pour in the oreo cream and smooth out evenly.
15.  Spread a layer of whipped cream from (D) and smooth out evenly.
16.  Pipe wordings on the whipped cream with melted chocolate.  (Optional)
17.  Keep in the freezer.

This cake is best to prepare at least one day in advance.  Take out from the freezer half an hour before cutting or transfer it to the fridge 3 to 5 hours before cutting.

Thank you Codyukie’s Kitchen for her Peach Charlotte Ice Cream Cake.

Blueberry Oreo Yoghurt Mini Muffins

The Oreo will turn soft when cooled so must keep the muffins in airtight container.

Yield: 21 Mini Muffins

Ingredients:

250 ml Mixed Berries Yoghurt Drink
2.5 cup Plain Flour
3/4 cup Sugar
1/2 tsp Baking Soda
2.5 tsp Baking Powder
1/2 Cup Oil
3 Eggs
1.5 tsp Vanilla Essence
21 Blueberry Ice Cream Oreo Biscuits

Instructions:

1.  Preheat oven to 200°C.
2.  Whisk yoghurt drink, oil,eggs and vanilla essence till well blended.
3.  Add in sugar and mix well.
4.  Sieve and fold in the flour, baking powder and baking soda into the mixture till you get a smooth batter.
5.  Evenly divide the batter into 21 small muffin cups and dip in an Oreo biscuits into each batter.
6.  Bake for 20 to 25 minutes.

Mocha Loaf with Oreo Bits

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (110 g)
110 g of Thick Coffee (cooled to room temperature)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
12 Oreo Biscuits (Chopped into small pieces)

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, coffee, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the oreo bits after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Oreo Cheesecake (No Bake)

A) For the base,

Ingredients:
250g crushed Oreo biscuits
100g melted butter

Instructions:
Mixed them well n put in the 9″ springform tin and store in the fridge.

B) For the filling,

Ingredients:
15 coarsely chopped Oreo cookies
500g Philadelphia cream cheese
1tbsp vanilla essence
50g icing sugar
400g to 500g whipped cream

Instructions:
Whip up the whipped cream n set aside. Spoon out a small bowl for piping decor.
Put cream cheese, vanilla essence n icing sugar in a big bowl n mix till well blended. Add in the whipped cream n mix till well blended. Fold in the chopped cookies n mix well. Pour into the tin and refrigerate it for at least 4 hrs. Decorate as u like.

*You can decorate it before u put in the fridge or after it set. But the Oreo cookies I used for decor was not crispy after overnight in the fridge.