5 from 10 votes
Frozen Oreo Dessert
The Frozen Oreo Dessert layers a buttery Oreo cookie crust with softened vanilla ice cream, topped by a rich homemade hot fudge sauce made with milk chocolate and evaporated milk. Crushed Oreos sprinkled inside add texture. The dessert is frozen at stages for clean slices and distinct layers, resulting in a cool, creamy treat with chocolatey crunch.
Prep Time
10 mins
Cook Time
5 mins
Additional Time
4 hrs
Servings:
9
people
Calories:
584 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the crust:
- 24 Oreo cookies 270g
- 1/4 cup butter 56g, salted, melted
For the hot fudge sauce:
- 1/2 cup butter 113g, salted
- 2/3 cup milk chocolate 113g, chips or chunks
- 2/3 cup white sugar 135g
- 1 teaspoon vanilla extract
- 1 evaporated milk 170g, 6oz, small can
For assembling:
- 1 liter vanilla ice cream 500g
- 5-6 Oreo cookie crushed into crumbs
Instructions
For the crust:
- Very thoroughly grease the bottom of a 9x9 or 8x8 inch square pan.
- Crush the Oreo cookies (filling and all) into fine crumbs (using a food processor, or by placing them in a freezer bag and crushing with a rolling pin.)
- Mix the Oreo crumbs with the melted butter and firmly press into the pan. Freeze for 30 minutes to set.
Cup of Yum
To layer:
- Take the ice cream out of the freezer to soften for 15-30 minutes while crust is chilling, then spread the softened ice cream evenly on top of the crust. Place in freezer for an hour to set the ice cream. Meanwhile, make the sauce.
Make the sauce and finish assembling:
- Combine the butter, milk chocolate, sugar, vanilla extract and evaporated milk in a medium saucepan. Bring to a low boil over medium heat and boil for 4 minutes stirring constantly until slightly thickened and smooth.
- Set aside to cool completely to room temperature, then remove the pan from the freezer and spread this over the set vanilla ice cream, spreading evenly. Top with the extra crushed Oreo crumbs.
- Return the pan to the freezer to completely set, either 2 hours or overnight until completely frozen.
- Before serving, take out of the freezer for about 5 minutes to soften slightly, then cut into bars. Enjoy!
Notes
- Let the dessert sit at room temperature for 5-10 minutes before cutting to make slicing easier.
- Dipping a serrated knife in hot water and wiping dry before cutting helps achieve clean slices.
- Softening the vanilla ice cream before spreading ensures even layering without tearing the crust.
- Freeze the crust, then crust with ice cream, and finally the assembled dessert to keep distinct layers.
- If you only have unsalted butter, add a pinch of salt to the crust and fudge sauce to balance sweetness.
- Store leftovers tightly wrapped in the freezer for up to a month to maintain freshness and prevent freezer burn.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
68mg
(23%)
Sodium
317mg
(13%)
Potassium
267mg
(6%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
735IU
(15%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 9 people
Amount Per Serving
Calories 584
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 317mg | 13% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.