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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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
Directions
Step 1
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.
Step 2
Melt 6 tablespoons of unsalted butter and mix thoroughly with the Oreo cookie crumbs in a medium bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Allow the chocolate topping to cool to room temperature.
Step 8
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.
Step 9
Cover the dish with plastic wrap or foil and freeze the dessert for at least 4 hours or overnight for best results.
Step 10
To serve, let the dessert sit at room temperature for a few minutes to make slicing easier. Cut into squares and enjoy.
Nutrition Facts
| Serving size | (2133.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6507.4 |
| Total Fat 348.2g | 0% |
| Saturated Fat 188.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 776.1mg | 0% |
| Sodium 2533.8mg | 0% |
| Total Carbohydrate 895.6g | 0% |
| Dietary Fiber 97.7g | 0% |
| Total Sugars 581.3g | |
| Protein 103.5g | 0% |
| Vitamin D 177.1IU | 0% |
| Calcium 2027.0mg | 0% |
| Iron 53.0mg | 0% |
| Potassium 6615.3mg | 0% |
Source of Calories