2. First crush Oreo cookies with a rolling pin. You don't need to open the bag. Press it a few times with a rolling pin and then gently roll it into biscuits. Then pour the biscuits into a bowl and mix them with softened butter.
3. Stick anti-sticking silicone paper on the bottom and edge of the 6-inch mold, and lay Oreo biscuits on the bottom.
4. Add 30 grams of fine sugar to the whipped cream and beat it with an egg beater until it becomes a triangle.
5. Spread the whipped cream evenly on Oreo cookies and smooth it with a spatula or spoon.
6. I suddenly remembered that there were strawberries at home, so I cut some strawberries and placed them around the mold wall, with a layer of strawberry granules in the middle, and then poured a whole bottle of Amherst yogurt and smoothed it with a scraper.
7. After thinking about it, Chia seed oatmeal was added to increase the crispy taste. (At this time, put the mold in the refrigerator and freeze it for 20 minutes). Chop up the chocolate and melt it in a pot.
8. Take out the mold from the refrigerator and coat it with a thin layer of chocolate, then sprinkle with a layer of Oreo biscuits; Add 1 bottle of yogurt, smooth. Freeze in the refrigerator for 30 minutes.
9. After the yogurt is slightly frozen, take it out of the refrigerator, put all the softened chocolate into the mold and smooth it, then quickly sprinkle peanuts for decoration. Of course, it also increases the crispy taste! Then put it in the refrigerator again and freeze it for more than 4 hours until it is completely frozen.
10, take out the mold from the refrigerator, tear off the silicone oil paper after demoulding, and the beautiful ice cream cake is ready.