Oreo Cookie Ice Cream Dessert with Homemade Chocolate Topping
Indulge in pure dessert decadence with this Oreo Cookie Ice Cream Dessert topped with a luscious homemade chocolate topping. Featuring a rich and buttery Oreo cookie crust, a cool and creamy vanilla ice cream layer, and a silky chocolate sauce made from scratch, this no-bake treat is the perfect combination of textures and flavors. Ideal for summer gatherings or special occasions, every bite delivers a harmonious blend of sweetness and crunch. With just 30 minutes of prep time, this easy-to-make dessert is a show-stopping crowd-pleaser that can be made ahead for stress-free entertaining. Treat your family and friends to a slice of chocolatey, dreamy bliss!
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Recipe Information
Ingredients
- 36 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 1 quart Vanilla ice cream
- 1 cup Granulated sugar
- 1 cup Unsweetened cocoa powder
- 0.67 cup Evaporated milk
- 6 tablespoons Unsalted butter (for topping)
- 1 teaspoon Vanilla extract
Instructions
Prepare the crust: Crush 36 Oreo cookies into fine crumbs using a food processor or place them in a sealed plastic bag and crush with a rolling pin.
Melt 6 tablespoons of unsalted butter and mix thoroughly with the Oreo cookie crumbs in a medium bowl.
Press the mixture evenly into the bottom of a 9x13-inch baking dish. Use the back of a spoon to smooth it out into a firm crust layer.
Soften the vanilla ice cream by letting it sit at room temperature for 10-15 minutes, then spread it evenly over the Oreo crust layer. Place the dish in the freezer to let the ice cream firm up, about 2 hours.
Prepare the homemade chocolate topping: In a small saucepan over medium heat, combine 1 cup granulated sugar, 1 cup unsweetened cocoa powder, and 0.67 cup evaporated milk.
Add 6 tablespoons of unsalted butter to the saucepan. Whisk constantly until the mixture is smooth and begins to simmer. Once it simmers, let it cook for another 2-3 minutes until thickened.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Allow the chocolate topping to cool to room temperature.
Once the topping has cooled, pour it evenly over the hardened ice cream layer in the baking dish. Use a spatula to spread it out if necessary.
Cover the dish with plastic wrap or foil and freeze the dessert for at least 4 hours or overnight for best results.
To serve, let the dessert sit at room temperature for a few minutes to make slicing easier. Cut into squares and enjoy.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 48.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
