Method (base)

1. Line a loaf tin with grease proof paper.
2. Add the Oreo cookies in a food processor and blitz, or a bag with a rolling pin, bash them until fine crumbs.
3. Pour them into a bowl and mix with the melted butter until fully combined.
4. Firmly press the mixture into the prepared baking tin. Use the base of a glass or back of a spoon to ensure its compact. Set aside while you make the ice-cream layer.

Method (pistachio ice-cream layer)

1. In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream and condensed milk. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
2. Add in the pistachio cream and finely chopped pistachio nuts, fold them into the ice-cream until fully combined.
3. Pour the pistachio ice-cream over the layer of Oreo base. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
4. Wrap the tin in some clingfilm / plastic wrap then place the tin in the freezer and allow to set firm. Anywhere from 6 hours to overnight (preferably overnight!).
5. Once the ice-cream feels firm / set, add on the toppings.

Method (toppings)

1. Once the ice-cream feels firm, pour / spread over a layer of pistachio cream. Use a off-set spatula or the back of a spoon to spread this out into an even layer. While the cream is wet, sprinkle over some chopped pistachio nuts (refer to video for example).
2. Lift the ice-cream slab out of the tin by lifting it by the paper overhangs.
3. Use a sharp knife to cut the ice-cream into bars.
4. Serve and enjoy.