Almost-Healthy Oreo Ice Cream Cake

By: Pearl Maalouf BS, FMSC, CPT, CF-L1

Have you ever heard of “Oreo Madness” from the restaurant TGI Friday’s? It’s Robert’s favorite dessert but it was taken off the menu many years ago (in some places they offer a smaller version of it) but he still talks of it very often…a little too often in fact.

We were at a friend’s restaurant and they had a similar dish which Robert – in between bites – once again told me the story of how amazing Oreo Madness was. The next day he’s STILL talking about it but now wondering if we can “healthy-ify” the dish. So I set to work.

I’ve never made good cookies, and especially not like Oreos so I knew I couldn’t change that part of it. I knew I did want to increase the protein level in the dessert to balance out the sugar content. Using vanilla ice cream for the filling seemed a little boring so I knew I had to change that as well. Robert also wanted to eat whatever I ended up creating within a few hours so I had to make smart, efficient replacements in order to recreate a healthier dish.

In the end I decided to mix in Fage Greek Yogurt (0% fat) and Optimum Nutrition Chocolate Whey powder with store-bought vanilla ice cream, along with Oreos and a Cookies and Cream Quest Bar to make my own high protein ice cream filling. Then I added more Cookies and Cream Quest Bars to the Oreo crust/top – again to up the protein content and reduce the number of Oreos used. Total added protein count: 105g! Total added dietary fiber count: 42g! The taste was even better than the restaurant desserts because it didn’t taste SO sweet and artificial. The high protein and fiber level also makes you fuller so you could probably only eat a piece and feel full – unlike if it was just a pure sugar bomb. (Lebanon locals – you can find greek yogurt at select Spinneys or Aziz Delicatesse locations, the Optimum whey powder at First Nutrition, and Quest Bars at Le Gym!)

Oreos and vanilla ice cream were still used…which makes this dessert a bit healthier than commercial version, but definitely not something that you should be eating everyday!

Almost-Healthy Oreo Ice Cream Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
  • 30 Oreos, and 4 Oreos seperated for filling (I used Double Stuf)
  • 3 Cookies and Cream Quest Bars
  • 5 tbsp melted unsalted butter
  • 2 cups softened Vanilla ice cream
  • 150 g Fage 0% Greek Yogurt
  • 1 scoop Optimum Nutrition 100% Gold Standard Whey-Double Chocolate
  • Optional: Fresh Strawberries
  1. Crumble 30 Oreos in a food processor until they become a fine powder. I used my NutriBullet and it took me three batches because I wanted to make sure they were all the same consistency.
  2. Crumble 2 Cookies and Cream Quest Bars in food processor/NutriBullet as well. Mix with Oreos and melted butter until fully combined.
  3. Line a baking dish (8x8) with foil (easier for serving) and use half of the Oreo/Quest Bar mix into the bottom of the pan. Press down to even it out and make sure that it forms a solid base. Put in freezer for 30 minutes. If you want the top to be crumbly like mine then stick the leftovers in the fridge, if you want a more solid top level then keep the mixture at room temperature.
  4. Crumble the last 4 Oreos and 1 Cookies and Cream Quest Bar in the food processor/NutriBullet. Mix it with the vanilla ice cream, greek yogurt, and whey powder. Put it into the freezer.
  5. After the oreo crust has been in the freezer for 30 minutes take it out and top with the ice cream mixture. Smooth it out evenly. Place it back in the freezer for 20-30 minutes.
  6. Remove from freezer and top with remaining Oreo mixture. Press gently but firmly to create a hard Oreo texture or leave it crumbly to make it look like mine.
  7. Place it back in the freezer for two hours.
  8. When ready to serve remove from freezer and pull out the foil Oreo cake from the dish. Cut into squares and serve on its own or with strawberries on top.
Pearl Maalouf
Pearl Maalouf


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