Steps
- 1
Make the cookie crust:
- 2
Line a 9x9 inch cake pan with parchment paper. Make sure to leave an overhang.
- 3
Finely crush the Oreos and stir in melted butter, mix until evenly combined.
- 4
Press the Oreo butter mixture into the parchment lined pan and freeze for 15 minutes.
- 5
Scrape the vanilla bean:
- 6
Cut off one end of the vanilla bean before cutting it lengthwise, making sure to only split one side.
- 7
Fold open the vanilla bean and scrape down the length of the bean with the edge of the knife.
- 8
Set the tiny black seeds aside and discard the rest of the bean.
- 9
Make the vanilla Ice Cream:
- 10
In a medium bowl combine the sweetened condensed milk, vanilla extract, vanilla bean, and sea salt.
- 11
In another medium bowl, whip the cold cream until stiff peaks form and fold half of the whipped cream into the milk mixture, gently combine.
- 12
Fold the milk mixture into the remaining whipped cream.
- 13
Smooth the ice cream into the pan on top of the chilled cookie crust and place in freezer for 2 hours to firm up.
- 14
Make the chocolate Ice Cream:
- 15
In a medium bowl combine sweetened condensed milk, dark cocoa powder, brownie mix, vanilla extract, and sea salt.
- 16
Repeat steps 11 and 12 with the chocolate mixture.
- 17
Smooth the chocolate ice cream into the pan on top of the set vanilla layer and place in the freezer for 30 minutes.
- 18
Make the Cookie Topping:
- 19
Crush the chocolate and golden Oreos until just combined.
- 20
Mix in the butter and work into loose crumbles.
- 21
Sprinkle the cookie crumbles over the semi-set chocolate layer and freeze overnight.
- 22
Cut into squares and enjoy!
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