Oreo Ice Cream Bars – Easy No Bake Cookies and Cream Dessert
Ingredients
For the Oreo Cookie Crust
- 24 Oreo cookies – about 10.7 ounces, crushed into fine crumbs.
- 5 tablespoons unsalted butter, melted.
For the Ice Cream Layer
- 1 1/2 quarts vanilla ice cream, slightly softened.
- 12 Oreo cookies, roughly chopped.
- 1 teaspoon pure vanilla extract, optional for a stronger vanilla flavor.
For the Topping
- 8 Oreo cookies, roughly crushed.
- 1/3 cup hot fudge sauce or chocolate sauce, optional.
- 1/2 cup whipped cream, optional for serving.
Optional Ingredients
- 1/4 cup mini chocolate chips for extra chocolate flavor.
- 2 tablespoons chocolate sprinkles for parties or birthdays.
- 1/4 cup chopped toasted peanuts for a salty crunch.
- 1/4 cup caramel sauce for a chocolate-caramel variation.
- Fresh strawberries or raspberries for serving.
Ingredient Substitutions
- Vanilla ice cream: Substitute cookies-and-cream ice cream for an even stronger Oreo flavor. Chocolate ice cream also works well.
- Regular Oreos: Use Golden Oreos, Mint Oreos, or another sandwich cookie flavor.
- Unsalted butter: Salted butter works in the same amount. The finished crust will taste slightly saltier.
- Dairy ice cream: Use a plant-based frozen dessert for a dairy-free variation. Check the Oreo package and all toppings if you need to meet specific dietary requirements.
- Hot fudge sauce: Substitute chocolate syrup, melted chocolate, or caramel sauce.
Equipment Needed
- 9 x 9-inch square baking pan.
- Parchment paper.
- Food processor or blender.
- Large mixing bowl.
- Medium mixing bowl.
- Measuring cups.
- Measuring spoons.
- Rubber spatula.
- Large spoon.
- Offset spatula or flat spatula.
- Chef’s knife.
- Cutting board.
- Freezer.
- Plastic wrap or aluminum foil.
- Sharp knife for slicing.
- Small microwave-safe bowl, if warming hot fudge sauce.
Step-by-Step Instructions
1. Prepare the Baking Pan
Line a 9 x 9-inch square baking pan with parchment paper. Leave several inches hanging over two opposite sides of the pan. These parchment “handles” will make it easier to lift the frozen dessert out later.
If your kitchen is warm, place the empty lined pan in the freezer while you prepare the crust.
Do not skip the parchment paper. Frozen bars can stick firmly to an unlined pan and become difficult to remove cleanly.
2. Crush the Oreo Cookies for the Crust
Place 24 Oreo cookies in a food processor. Pulse until the cookies become fine crumbs.
The finished crumbs should look similar to dark, slightly moist sand. Large cookie chunks can cause the crust to crumble when sliced.
If you do not have a food processor, place the cookies in a sturdy zip-top bag. Remove excess air, seal the bag, and crush the cookies with a rolling pin.
The crumbs are ready when there are no large pieces of cookie remaining.
3. Make the Oreo Crust
Transfer the fine Oreo crumbs to a medium bowl. Pour in 5 tablespoons melted unsalted butter and stir thoroughly.
The mixture should look evenly moistened. When squeezed between your fingers, it should hold together instead of immediately falling apart.
Transfer the mixture to the prepared pan. Press it into a firm, even layer using the bottom of a measuring cup or a flat spatula.
Pay special attention to the corners. An uneven crust can produce bars with weak or crumbly edges.
Freeze the crust for 20 to 30 minutes.
The crust is ready for filling when it feels cold and firm when gently touched.
4. Soften the Vanilla Ice Cream
Remove 1 1/2 quarts vanilla ice cream from the freezer and let it stand at room temperature for about 10 to 15 minutes.
The exact time depends on your kitchen temperature and the ice cream brand.
You want the ice cream soft enough to spread but not melted into liquid.
A spoon should move through the ice cream with moderate resistance. It should still look thick, creamy, and hold its shape.
Do not microwave the entire container of ice cream. Uneven melting can create icy patches after refreezing.
5. Add the Chopped Oreos
Place the softened vanilla ice cream in a large mixing bowl. Add 12 roughly chopped Oreo cookies and 1 teaspoon vanilla extract, if using.
Fold everything together gently with a rubber spatula.
Do not overmix. You want visible cookie pieces throughout the ice cream rather than completely pulverized crumbs.
Work quickly during this step. The more the ice cream melts, the more likely it is to develop an icy texture after refreezing.
6. Spread the Ice Cream Layer
Remove the chilled crust from the freezer. Spoon the Oreo ice cream mixture over the crust.
Use an offset spatula or the back of a large spoon to spread the mixture evenly from corner to corner.
Smooth the top as much as possible.
The ice cream layer should have an even thickness with no large gaps or exposed areas of crust.
7. Add the Oreo Topping
Sprinkle 8 roughly crushed Oreo cookies evenly over the top.
Press the cookie pieces very gently into the softened ice cream. This helps prevent them from falling off when you slice and serve the bars.
If using mini chocolate chips or sprinkles, add them now.
For the cleanest appearance, save the hot fudge sauce until serving. If you prefer a frozen chocolate ribbon, drizzle a thin layer over the top before freezing.
8. Freeze Until Completely Firm
Cover the pan tightly with plastic wrap or aluminum foil. Place it on a flat freezer shelf.
Freeze for at least 6 hours, although overnight freezing is best for firm, clean slices.
Your freezer should be set to 0°F or below, which is the standard recommended temperature for keeping frozen foods properly frozen.
The dessert is ready when the center feels completely firm and does not sink under gentle pressure.
Do not try to slice the bars after only 2 or 3 hours. The center may still be too soft, causing the layers to collapse.
9. Remove and Slice the Bars
Take the pan out of the freezer. Let it stand at room temperature for about 3 to 5 minutes.
Use the parchment overhang to lift the frozen slab onto a cutting board.
Run a sharp knife under hot water, then wipe it completely dry. Cut the slab into 12 bars.
For cleaner edges, warm and dry the knife again between cuts.
Do not leave the bars at room temperature for too long. Once the ice cream starts melting around the edges, neat slicing becomes much harder.
10. Add Toppings and Serve
Drizzle the bars with hot fudge sauce or chocolate sauce, if desired. Add whipped cream, extra Oreo crumbs, berries, or caramel sauce.
Serve immediately while the bars are cold and firm.
For a classic cookies-and-cream presentation, keep the toppings simple: a light chocolate drizzle and a few crushed Oreo pieces are enough.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Oreo cookies – $5.50.
Vanilla ice cream – $6.50.
Unsalted butter used – $0.75.
Vanilla extract used – $0.30.
Optional chocolate sauce – $1.25.
Estimated Total Recipe Cost
Approximately $14.30 USD.
Estimated Cost Per Serving
Approximately $1.19 USD per serving.
