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Creamy chocolate chip ice cream on top of a oreo cookie crust and topped with hot fudge and whipped cream, this summer dessert is the perfect way to cool down. No cooking is required to make this, all you need is a freezer. This frozen dessert is so simple and easy to make with only 5 ingredients needed. There is very little prep work needed to make this, ust layering the ingredients together and freezing. This would make the perfect frozen treat for summer barbecues or after a day in the pool.
I crushed the oreo cookies in a large plastic bag with a rolling pin until they were course crumbs. Mix the crushed oreos with melted butter and press that mixture into a 9×13-inch freezer safe baking pan. Place the pan into the freezer for a couple of minutes to set the crust. I chose to use chocolate chip ice cream for this, but cookies and cream or your favorite type of ice cream will work great for this. Before working with the ice cream, it needs to be softened first so I would leave it out for at least 30 minutes before. Spread the softened ice cream across the oreo crust and place it back into the freezer for about 20-30 minutes, until the ice cream is frozen. Top the ice cream with a layer of hot fudge sauce, then top with a layer of the frozen whipped topping. Cover the pan and place it back into the freezer until it is completely frozen, about 2 hours or until ready to serve.
Frozen Ice Cream Oreo Dessert
Ingredients
- 1 package oreos, crushed
- 1/2 cup butter, melted
- 1/2 gallon chocolate chip or cookies and cream ice cream, softened
- 1 jar hot fudge sauce
- 1 tub frozen whipped topping
Instructions
- Mix crushed oreos with melted butter in a medium bowl. Press mixture into a 9x13-inch baking dish.
- Freeze for 5 minutes until the crust is set. Evenly spread the softened ice cream over the oreo crust and place back into the freezer for another 20-30 minutes, until the ice cream is frozen solid.
- Top with hot fudge sauce over ice cream. Evenly spread frozen whipped topping over hot fudge sauce and cover with foil. Freeze until frozen, at least 2 hours. Keep refrigerated until serving.