❄️ Frozen Oreo Cake with Yellow Cream

A no-bake, chilled treat featuring crushed Oreos, silky yellow custard cream, and fluffy whipped topping — perfect for warm days!

Ingredients

For the Oreo Base:

• 1 package of Oreo cookies (150–200g), finely crushed

• 4 tbsp (60g) melted butter

For the Yellow Cream (Custard Layer):

• 2 cups (500 ml) whole milk

• 3 egg yolks

• 1/2 cup (100g) granulated sugar

• 2 tbsp (16g) cornstarch

• 1 tsp vanilla extract

For the Topping:

• 1 cup (250 ml) heavy cream, very cold

• 2 tbsp powdered sugar (optional, for added sweetness)

• Extra crushed Oreos (for garnish)

Instructions

1. Prepare the Oreo Crust:

• In a bowl, mix the crushed Oreos and melted butter until evenly combined.

• Press the mixture firmly into the base of a springform pan (20–23 cm) or a pie dish using a flat-bottomed glass or spoon.

• Place it in the freezer while you make the cream filling.

2. Make the Yellow Cream Custard:

• In a medium saucepan, whisk together:

  • Egg yolks

  • Sugar

  • Cornstarch

  • About 1/4 cup of the cold milk

• Once smooth, slowly add the remaining milk while whisking.

• Cook over medium heat, stirring constantly, until the mixture begins to thicken. This should take 5–8 minutes.

• Once it has thickened to a pudding-like consistency, remove from heat and stir in the vanilla extract.

• Let the custard cool for about 10 minutes at room temperature (not hot, but still pourable).

• Pour the custard over the frozen Oreo crust, smoothing the top.

• Refrigerate for at least 1 hour or until the custard layer is set.

3. Add Whipped Cream Layer:

• In a chilled mixing bowl, whip the cold heavy cream with the powdered sugar using an electric hand mixer or stand mixer until soft peaks form.

• Spread the whipped cream evenly over the set yellow cream layer.

• Sprinkle with extra crushed Oreos for decoration and texture.

4. Freeze and Serve:

• Place the assembled cake into the freezer for 2–4 hours, or until completely firm.

• Before serving, let the cake sit at room temperature for 10–15 minutes to slightly soften.

• Slice using a sharp knife dipped in hot water for clean cuts.

• Serve chilled — every bite is a dreamy combination of creamy custard, crunchy Oreos, and smooth whipped topping!

Tips & Variations:

• No springform pan? Use a pie dish or glass casserole dish. Just slice directly from it.

• Add a pinch of lemon zest or cardamom to the custard for a unique twist.

• Want a deeper chocolate hit? Use chocolate whipped cream or add melted dark chocolate between layers.

• Make it ahead! This dessert can be stored in the freezer for up to 5 days.

Storage:

• Freezer: Keep in an airtight container or tightly covered with plastic wrap for up to 5 days.

• Serving leftovers: Let thaw in the fridge for 30 minutes or at room temp for 10 minutes before eating.