Make Ahead

Oreo Dessert

by:
June  5, 2018
44 Ratings
Photo by Ty Mecham
Author Notes

This dessert is true frozen bliss. The recipe has been in my family for years. We compare all other desserts against it, and nothing, ever, has measured up. I make this all-year long, but it's especially great in the summer because it's quick and easy to assemble (no baking required) and feeds a crowd. —EmilyC

Test Kitchen Notes

Featured in: The No-Bake Oreo Dessert That's Legendary in My Family. —The Editors

Watch This Recipe
Oreo Dessert
  • Prep time 2 hours
  • Cook time 6 minutes
  • Serves a crowd
Ingredients
  • 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 1 1/2 sticks (12 tablespoons, 170 grams) salted butter, divided, plus more for pan (use salted; it makes a big difference!)
  • 1/2 gallon (2 quarts) of your favorite vanilla ice cream
  • 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • 2/3 cup (135 grams) granulated sugar
  • 1 small can evaporated milk (5 fluid ounces, 147 mL)
In This Recipe
Directions
  1. For crust: Butter the bottom of a 9x13x2 pan (such as Pyrex). Melt 1/2 stick butter (4 tablespoons) in a bowl. Crush the Oreo cookies into fine crumbs with a little texture. (For ease, place the cookies in a zipper-lock bag, seal, and then crush with a rolling pin. Turn the bag inside-out to scrape out all of the crumbs.) Mix the Oreo crumbs with the melted butter in the pan, and press them evenly into the bottom. Cover the pan and freeze until the crust is set, about 30 minutes.
  2. For filling: Let the ice cream soften a bit on the counter until it's spreadable. Evenly spread it over the Oreo crust. Cover the pan and return to the freezer for at least an hour to set the ice cream.
  3. For fudge topping: Combine the remaining stick of butter (8 tablespoons), chocolate, sugar, and evaporated milk in a saucepan. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool to room temperature. (If in a hurry, set the saucepan in a ice bath to speed up the cooling process, stirring several times and scraping down the sides of the bowl. It should be ready in 5 to 10 minutes.) Working quickly, pour the fudge evenly over the ice cream, covering as much as possible, then spread with a knife to distribute the fudge in a smooth, even layer. Cover the pan and return to the freezer for another hour or two, or until fully frozen and set.
  4. When ready to serve, let the Oreo dessert sit on the counter for about 5 minutes to take the chill off (and make cutting easier), then cut into squares and serve. Tightly covered, it'll keep well in the freezer for several weeks.

See what other Food52ers are saying.

  • Sammy
    Sammy
  • Melissa S
    Melissa S
  • ezachos
    ezachos
  • Karen Lusby Lewis
    Karen Lusby Lewis
  • Yvonica
    Yvonica
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

90 Reviews

cathy M. March 8, 2021
The size of your ice cream containers look more like a pint each, not a quart. Do you really use2 quarts?
 
Author Comment
EmilyC March 9, 2021
Hi cathy -- yes, I use 2 quarts (a half gallon) when I make this! Some of my relatives use 1 1/2 quarts, which is the size of Breyer's, Edy's, and other popular brands. If you watched Amanda's video on Instagram, it looked like she used 2 pints of premium ice cream (which will have a thicker, denser texture), but I'm not sure.
 
Sammy March 6, 2021
This reminds me of a Chart House Mud Pie from the seventies. Glad to see something similar again. Thank you.
 
Jennifer J. May 24, 2020
Our family is crazy about this recipe- it is pure alchemy, so much more than a sum of its parts. Thanks so much!
 
Melissa S. May 12, 2020
This recipe *swoon* It got me through a very long summer. I was out of chocolate (oops!), so I used 4 T of cocoa powder, and I liked the fudge topping just fine that way. I make this every summer now!
 
Author Comment
EmilyC May 18, 2020
So glad it's a repeat hit for you, Melissa! And nice to know that cocoa powder will work -- especially right now when substitutions are so necessary. Thanks for you note!
 
CanadianCook April 26, 2020
This recipe is a definite keeper! My little guy’s birthday was this week in the middle of COVID19 quarantine. His one big request for his birthday had been Dairy Queen ice cream cake but given the circumstances it seemed like the only option would be to try to replicate that at home. I made this recipe exactly as written except with gluten free type Oreos and I layered everything in a 10 inch springform pan with rainbow sprinkles on top of the fudge to make it look more like a birthday cake. We were not disappointed! It was so much better than a purchased ice cream cake and I was really happy to have been able to give my little guy the cake he wanted 💙
 
Author Comment
EmilyC April 27, 2020
Oh your comment put a huge smile on my face! I'm so touched that you made this for your son's birthday and that everyone enjoyed it so much. Thanks so much for the sweet note.
 
Renee January 30, 2020
I second the opinion that your chocolate seems to have seized and agree with the recommendation to Google it for a fix. So sorry this happened to you. I’ve made this recipe numerous times and it’s always been successful and so delicious. Good luck!
 
melissa A. January 30, 2020
I am in the process of making this recipe, but the sugar in the fudge did not melt and I was left with a sand consistency.. any recommendations? I followed the instructions..
 
Author Comment
EmilyC January 30, 2020
Hi melissa: it sounds like your chocolate may have seized up, which can happen when a small amount of water makes its way into the pan. To try to fix it, you can try whisking in a little water, a little at a time, until it reaches a smooth consistency. (Google “fix seize chocolate” and you’ll get lots of tips!!) Hope this works. Worst case, start over....don’t give up!! : )
 
Renee September 16, 2019
I've previously reviewed this recipe - I love it - but thought I'd add what I did this weekend. Was in the mood for coffee ice cream and looked at a recipe for coffee ice cream frozen dessert. Read it through and thought, "Nope. It won't compare to the Oreo Dessert." So, I swapped out the vanilla ice cream for coffee ice cream in this recipe and naturally, it was delicious. I'm an experienced cook and baker, but this super simple recipe rings all my bells. Thanks again for sharing.
 
Emily June 9, 2019
Yum! This is like a Dairy Queen ice cream cake, but better. Very easy to put together (although you need to give yourself enough time to have the layers freeze). I mixed a bit of bittersweet and milk chocolate to get closer to German's sweet chocolate as I had a hard time tracking that down. The first piece was a bit hard to get out (I lost all the cookies on the bottom), but it was better after that. I used a gluten-free cookie (Glutino) as well. I made it in a 9x9 pan as well and about half the ice cream. Thanks for this delicious recipe that's perfect for summer (or anytime really) :)
 
scotrotsios April 13, 2019
Can you make this a day ahead of time? Thinking about our chocolate-loving kids for Easter dessert.
 
Renee April 13, 2019
Yes, you can definitely make this ahead of time. It keeps very well in the freezer. You could even make it a couple of days ahead. I love this dessert!
 
Author Comment
EmilyC April 14, 2019
Thanks so much Renee, and yes, this keeps so well in the freezer! If you cover it tightly with foil (or a tight-fitting lid), it'll keep well for at least a week, if not longer!
 
ezachos March 27, 2019
Forgot to say that in the 9 x 9 pan, I used the recipe's amount of Oreos and fudge, but halved the ice cream. Came out looking just like the photo. And of course, taste...whoa. THAT was never an issue.
 
ezachos March 27, 2019
First time I made it in a 9 x 13 pan as described, but that made the oreo and fudge layers very thin, much thinner than shown in the pic. This time, I used a 9 x 9, looks like it should, and MUCH tastier chocolate proportions.
 
Karen L. December 27, 2018
This was superb. The chocolate sauce is divine. Made exactly as written. Super yum!
 
Author Comment
EmilyC December 28, 2018
Yay, so glad you made and liked this, Karen! You clearly feel the same way about the chocolate sauce as I do! : )
 
Yvonica October 11, 2018
I made this last weekend for a gathering and it was gone within the hour. Could. Not. Stop. Devouring. It. Some back and forth between the counter and freezer but nothing that can't be accomplished while tidying up my apartment on a Saturday morning, even had time to run to a 50-minute circuit class
 
Author Comment
EmilyC November 14, 2018
Sorry I missed your comment, Yvonica! I'm so happy you tried and liked this! Thanks so much for circling back!
 
linda September 21, 2018
I finally made this last night! It was a hit! The kids are going to request this for every family dinner! Thank you!!
 
Author Comment
EmilyC September 21, 2018
So glad to hear this, Linda! Thanks so much for trying it!
 
Veronica G. August 16, 2018
I made this last week for a family gathering. I followed the recipe. Everyone LOVED IT!!!! It is definitely worth repeating because it is so delicious.
 
Author Comment
EmilyC August 16, 2018
Wonderful! So glad it was a hit!
 
Farea V. August 13, 2018
I made this dessert on Saturday night and I must've done something wrong. It was overwhelmingly sweet. From the Oreos to the fudge topping, it was just sweet overload (except for the ice cream as I used my homemade). I was excited to try it because of all of the positive comments but this one is not going on rotation for me.
 
Author Comment
EmilyC August 15, 2018
Sorry it disappointed, but thanks for trying it!
 
Renee July 29, 2018
Made this last night. Couldn't find the German's chocolate, so I substituted half semi-sweet and half milk chocolate. It turned out beautifully. I wouldn't change a thing, nor would I add any additional layers. This one is perfect, as is. Thanks for the share!
 
Author Comment
EmilyC July 29, 2018
Yay! And great idea to combine the two chocolates to approximate the German’s sweet! Thanks so much for trying this and your note.
 
Renee July 29, 2018
Emily, when I come across a recipe this easy and this delicious, the pleasure is all mine! Another quick observation - I wouldn't change anything in this recipe. While the amount of Oreos does make for a thin crust, I think it's perfect. I'm not interested in a thicker crust. The balance would be thrown off. Worth repeating once again - this is perfect as is. Will make again and again.
 
Author Comment
EmilyC July 29, 2018
Aw, thanks! : )
 
b_a_nerd July 27, 2018
The store only had Baker's Semi-Sweet chocolate bars! Is that okay to use in place of sweet chocolate? Thanks!
 
Author Comment
EmilyC July 27, 2018
Another commenter googled this because she couldn't find sweet chocolate, either. She said It's semi sweet chocolate plus 1/2 Tbsp sugar per ounce. Hope this works well!!
 
b_a_nerd July 27, 2018
Will try that - thank you! And another question: my Pyrex didn't come with a lid. What would be the best way to cover it while I'm waiting for the layers to set and also to keep in the freezer after for a few weeks? Aluminium foil or plastic wrap?
 
Author Comment
EmilyC July 27, 2018
Aluminum foil works well—it’s what I use! Hope you like it! : )
 
sunkisst22 July 27, 2018
I made this for my b/g twins 7th birthday this week. It was a big hit! My girl does not like cake or pie, but loves cookies and ice cream.
I have made an ice cream treat using famous old fashioned wafers for the crust, mint and chip ice cream, drizzle fudge, and then stick a wafer vertically 4 * 4 in a 9x13. This fudge recipe will change it forever.
 
Author Comment
EmilyC July 27, 2018
Yay!! So glad to hear this, and happy birthday to your twins! And yes, the fudge has sooo many uses beyond this dessert! : )