5.0 from 15 votes
Frozen Oreo Dessert
Simple ingredients transform into the most addictive Oreo dessert I've ever had, with an Oreo crumb crust, a vanilla ice cream filling, and an incredible salted butter chocolate fudge sauce.
Prep Time
10 mins
Cook Time
10 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 salted butter, melted 56g
For the hot fudge sauce:
- 1/2 cup salted butter 113g
- 2/3 cup milk chocolate chips or chunks 113g
- 2/3 cup white sugar 135g
- 1 teaspoon vanilla extract
- 1 small can evaporated milk 170g, 6oz
For assembling:
- 1 liter vanilla ice cream 500g
- 5-6 Oreo cookies, 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 ice cream dessert sit at room temperature for a 5-10 minutes before serving, so that it's easier to cut (and eat!). You can also dip a serrated knife in hot water, wipe dry, and use that to cut, it'll go through easier.
- Make sure you soften the vanilla ice cream before spreading, it'll make it so much easier to spread.
- Make sure you freeze as indicated at the different stages of making the dessert. Freeze the crust, then the crust with the ice cream spread on it, then the final dessert. This will keep it from turning into a soupy mess and keep each layer distinct.
- Salted butter substitute: If you only have unsalted butter on hand, you can use that and add a pinch of salt to the crust and to the hot fudge topping. The salt is essential, it gives a great contrast to all that sweetness.
- Storing leftovers: This lasts really well tightly covered in the fridge for a month (at least!). Just make sure that it's very well wrapped to avoid freezer burn.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
317mg
(13%)
Potassium
267mg
(8%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
735IU
(15%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 9people
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.