Oreo Butterscotch Ice Cream Cake

1.Preheat the oven to 350°F (180°C) and grease a cake pan.

2.Separate the Oreo biscuits and scrape off the cream filling. Crush the biscuits into fine crumbs using a food processor or a rolling pin.

3.In a bowl, mix the Oreo crumbs with the egg to form a dough-like consistency.

4.Press the Oreo dough into the bottom of the greased cake pan to form the crust.

5.Bake the Oreo crust for 10 minutes, then let it cool completely.

6.Soften the butterscotch ice cream at room temperature until it is spreadable.

7.Stir in the strawberry essence into the softened ice cream for added flavor.

8.Spread the butterscotch ice cream mixture over the cooled Oreo crust in the cake pan.

9.Freeze the cake for at least 4 hours or until the ice cream is firm.

10.Remove the cake from the freezer, slice, and serve chilled.