You haven’t really had an Oreo truffle until you’ve had it inside a cake made of ice cream and drowned in chocolate. AKA an Oreo truffle ice cream moon cake. Yeah, it’s a mouthful (pun intended), but it’s a delicious mouthful you won’t regret.
Oreo Truffle Ice Cream Moon Cake
- Prep Time:1 hour
- Cook Time:2 hours
- Total Time:3 hours
- Advanced Course
- 1 pack Oreos
- 2 cup white chocolate chips
- 8 oz cream cheese
- 1/4 cup coconut oil
- Vanilla ice cream
- 1 cup digestives, crushed
- 3 tablespoon butter, melted
- 2 cup chocolate chips
- Ramekin or similarly-shaped bowl
Place about 8 Oreos in a Ziplock bag and 8 Digestives in another and crush ’em up using anything you can find (rolling pin, a glass, wine bottle…)
Combine crushed Oreos and cream cheese.
Roll the Oreo/cream cheese mixture into small balls and place in freezer for 20 minutes.
After Oreo balls have hardened, microwave white chocolate chips in 20-second intervals until completed melted. Then cover the truffles with the melted chocolate. Freeze for another 20 minutes
Combine the crushed digestives with butter and stir until a gooey yet solid mixture has formed.
Cover the bottom of the ramekin with a layer of ice cream and place a truffle on top of that layer.
Fill the rest of the ramekin with ice cream, making sure you fill in all the space around the truffle.
Add a layer of the digestives mixture and freeze for 2 hours.
When the 2 hours are almost up, microwave the chocolate chips and coconut oil in 30-second intervals until melted.
Remove the moon cake from the ramekin (or whatever bowl you’re using).
Cover the moon cake in melted chocolate and freeze until hardened.
Cut through the center of the moon cake to reveal the hidden tr(easure)uffle.