Make Ahead
Oreo Ice Cream Dessert
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96 Reviews
dwjones
February 15, 2022
This is a great dessert. I'm making it for the 4th or 5th time today. My family loves it! Changes I have made: I scrape the filling out of the oreo cookies. I make it in a 9x9 pan. I use 1.5x the ice cream and make 1.5x the fudge topping. I leave the sugar out of the fudge sauce. I think it will last a long time in the freezer, but it has yet to last more than a week in mine :)
Susan A.
February 8, 2022
This is a really great dessert for crowd, especially lovers of ice cream and chocolate. We are a family of cooks and bakers, and love to try new recipes. This one is a keeper, and by request I am making it for our super bowl gathering! It is simple, and most are familiar with the textures and flavors, which makes it perfect.
EmilyC
February 10, 2022
Superb choice for a Super Bowl gathering. : ) Thanks, Susan, for your note!
Joy B.
August 3, 2021
video says 2 pints of ice cream; recipe calls for 2 quarts? Can I halve this recipe for a smaller crowd?
Marcie(Marcia M.
June 15, 2021
Hello Emily! Thinking of making this to take to a potluck in my neighborhood, but was thinking of changing the ice cream flavor to chocolate or mint chip—just to change things up. Your thoughts, please?
Thanks, in advance, for any ideas.
Thanks, in advance, for any ideas.
EmilyC
June 16, 2021
Honestly, I'd stick with vanilla! Every time I've switched up the flavor, I've regretted it. There's just something so good about the balance between the Oreos, vanilla ice cream, and hot fudge. That said, no one will turn down a second piece if you make it with another flavor. : )
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?
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!
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 💙
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.
Renée R.
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..
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!! : )
Renée R.
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.
Renée R.
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!
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.
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
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!
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.
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.
Renée R.
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!
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.
Renée R.
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.
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!
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?
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.
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.
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! : )
JKS
July 24, 2018
I wish I read through the comments and would have added extra Oreos (3-4) to the crust, put down foil or parchment paper (it was tough to get out of the pan) and have it freeze overnight after the fudge topping (still too soft after 2 hours). These adjustments would have made it look more like the photo--otherwise, it was messy but delicious!
EmilyC
July 25, 2018
Hi JKS: Glad to hear it was delicious, if a bit messy! I added a note about the time in the freezer. Curious, what kind of pan did you use? I've never had any trouble with the crust sticking in a glass Pyrex pan.
Andrea M.
July 24, 2018
These sound amazing, but, ever since Oreos started using high fructose corn syrup and hydrogenated oils, I have avoided buying them. Do you think that Newman's Os could be substituted?
EmilyC
July 24, 2018
Hi Andrea, I’ve never tried them but I’d say go for it! And please let me know if you do!
sunkisst22
July 27, 2018
If you have Trader Joe's, their original Joe Joe's will be fabulous in this recipe.
Andrea M.
August 26, 2018
I used the Newman's O's. However, because I rarely buy cookies, I mistakenly chose the mint-flavored cookies. The result was lovely and every one raved. Thoughts I have are: 1. Newman's box of cookies is 368 grams. 5 1/2 tablespoons of butter mixed with this amount works and the crust is a bit thicker; 2. Most "large" boxed ice cream is now 1.5 quarts rather than a half gallon. If one wants to have a goodly amount of ice cream filling 2 quarts is nicer. I ended up weighing it. Two quarts is about 2.5 pounds. 3. The order of making the dessert is easiest if the topping is made first. The dessert is terrific, but, because I wish to avoid high fructose corn syrup and hydrogenated oils, I rewrote the recipe for my daughters as follows: /Users/abmathieu/Desktop/Oreo dessert.pdf
Patricia A.
July 23, 2018
I volunteer at Legion and I would love to make this for a dinner. Why can't I print it off. I tend to shy away from recipes that I have to write out cause too time consuming.
EmilyC
July 23, 2018
Hi Patricia: directly to the right of the save button is an icon of a printer. Click that and the recipe will be printer-ready!
marsha
July 23, 2018
when clicking the icon, it would not print for me. I highlighted the full recipe then copied it, using the copy command (Ctrl C), and then went into "compose" in my email, addressed the email to myself, then pasted (Ctrl V) it there, then printed it off. Not only can you print it then, but you can keep it in your email. hope this is helpful.
shirley
July 22, 2018
Mix one 16oz can of Hershey's Chocolate syrup w 1 can Sweetened condensed milk & 1 stick of butter for same taste.
scrumptious~! I also put a large container of cool whip over all. (& freeze). ;-)
scrumptious~! I also put a large container of cool whip over all. (& freeze). ;-)
brontehealy
July 22, 2018
I have a leftover-from-childhood aversion to evap/milk. Can the fudge topping be amended to use either cream or condensed milk (would require sugar adjustment)? Just the thought of evap/milk gets me excited, and not in a good way.
EmilyC
July 22, 2018
I’ve never tried substitutes for evaporated milk, but I found this advice on several sites. Hope this works!! https://www.bhg.com/recipes/how-to/evaporated-milk-substitute/
Running5K
July 22, 2018
I made this over the course of 2 days and it was a show stopper! I made it in a baking pan and put down foil in the bottom and it was SO easy to get out. Next time I would definitely crush up more Oreos to add to the base as it was a little thin. The fudge topping was also amazing?
Cherie F.
July 22, 2018
The fudge when cooled, was too thick to spread—suggestions??
EmilyC
July 22, 2018
Hi Cherie: place the bowl of fudge in a larger bowl with warm water (making sure to not splash water into the fudge). Stir and it should warm to spreadable consistency quickly! Hope this helps!
EmilyC
July 22, 2018
P.s. at room temperature, it should spread easily. I like to pour it as evenly as possible over the entire dessert to minimize the amount of spreading that’s needed!
Kim
July 22, 2018
This has been a family favorite for years, with one addition that I think really adds to it, which is either a layer of real whipped cream or cool whip on top of the fudge, then add a sprinkle of crushed Oreos on top for decor. Yum!
Sandra H.
July 22, 2018
I have made a similar dessert for years. It is called Buster Bars. Same oreo crust, but I use Mrs. Richardson's Chocolate Fudge (from a jar, warmed to spreading texture), Fisher's peanuts sprinkled on top, and a layer of Cool Whip (or whipped cream). Love the combo of the peanuts, chocolate and ice cream.
Alexandra
July 22, 2018
I'm definitely trying this but a point of clarification. You use the entire crushed oreo cookie - filling and all - for the crust. Correct? Or do you scrape out the filling and have a chocolate cookie crust? Thanks in advance!
Leslie
July 19, 2018
Have you ever done this in a pie dish?
EmilyC
July 20, 2018
Hi Leslie: No, I haven't, but you absolutely could. You'd need to scale the recipe. Please double check me here, but I think a 13x9 pan is 14 cups and a standard pie pan is 6 cups, so you'd probably want to halve the recipe. Please let me know if you try it this way!
Elizabethdx
August 6, 2018
Hi Leslie and Emily,
Maida Heatter has a very similar recipe that is made in a 9-inch pie pan. It calls for 21 Oreos and 2 ounces of butter, and you are meant to press the crumbs up the side of the pan as well. I have always followed her suggestion that you first line the pan with foil, and then, after you make the crust, freeze the crust very solidly and then remove the foil before you fill it with ice cream. The crust never sticks to the pie plate. Also, for what it's worth, Maida Heatter goes in for a coffee ice cream filling.
Emily, I can't wait to try your recipe. The one I've described is a big favorite, and I am eager to find out how yours differs, thanks!
Maida Heatter has a very similar recipe that is made in a 9-inch pie pan. It calls for 21 Oreos and 2 ounces of butter, and you are meant to press the crumbs up the side of the pan as well. I have always followed her suggestion that you first line the pan with foil, and then, after you make the crust, freeze the crust very solidly and then remove the foil before you fill it with ice cream. The crust never sticks to the pie plate. Also, for what it's worth, Maida Heatter goes in for a coffee ice cream filling.
Emily, I can't wait to try your recipe. The one I've described is a big favorite, and I am eager to find out how yours differs, thanks!
EmilyC
August 6, 2018
Thanks for your note, Elizabeth! I've never seen that Maida Heatter recipe. I've no doubt that it's great! Hope you enjoy this one, too! : )
Andrea
July 19, 2018
Any reason I couldn’t make parts is this in advance? Wondering if I can make the fudge topping two days in ahead and keep in the fridge until assembling the full cake.
EmilyC
July 20, 2018
Hi Andrea: I've never gone this route, but I think it should work okay! You'll need to return the fudge to room temperature before using, otherwise it won't spread well. Please report back if you try it!
Andrea
July 22, 2018
Made the fudge two days in advance and warmed it back up to temp in a water bath before spreading it on top. It worked perfectly! Such a delicious dessert!
Megan
July 16, 2018
I have been dreaming about making this since it was posted.. I finally did today and it was everything I hoped it would be! My slices didn't look as neat as the picture after only 1 hour of freezing but maybe tomorrow they'll be firmed up more. Not that it matters since my husband and I are just eating it straight out of the pan! The fudge is so good. Thank you for this recipe!
EmilyC
July 17, 2018
Megan! So happy you enjoyed this! And eating it straight from the pan is the very best. : ) Thanks so much for trying it and circling back!
nicole K.
July 15, 2018
i made the fudge right after i put the crust in the freezer and then let it cool at room temp. by the time the ice cream layer was ready, the fudge was cool enough to pour on. this is a new family favorite, easy and deeeelicious
tennis12
July 13, 2018
how long do you need to wait for fudge topping to cool??
EmilyC
July 13, 2018
It should be room temperature to the touch. I usually place the saucepan down in a big bowl of ice water to speed up the process. Instead of taking 20 to 30 minutes to cool, it takes between 5 to 10 minutes (stir several times to keep it smooth and glossy). Enjoy!! The fudge is my absolute favorite part of this dessert!!
tennis12
July 13, 2018
Thank you so much!! I am making it for my husband's birthday. I am so excited!! Looks delicious :))
Christine T.
July 12, 2018
So, I am generally the “go to girl” for appetizers at events...my baking skills, rightly so, have been met with derision. I am about to assert my superiority in the dessert category by bringing this to a celebration on Saturday night. Stay tuned for the aftermath.
Christine T.
July 15, 2018
Winner winner...Oreo icecream cake for dinner! YESSSSSS, this was a screaming success at last night’s dinner party. I’m back in the game, baby!
[email protected]
July 10, 2018
How many is 'a crowd?' I'm feeding 8 adults, 4 kids. Also, this may be a dumb question, but do you scrape the filling off the inside of the oreos?
EmilyC
July 10, 2018
Hi Brian: I usually get 16 to 24 servings from a pan, depending on how big I cut the squares. You’ll definitely have enough for 12. And not a dumb question at all...leave the filling! It’ll help bind the crumbs and is, of course, central to the true Oreo experience. : ) Let me know if you try it!
nicole K.
July 15, 2018
this served my family of four (with two large hungry teen aged boys), 3 times
Gibson2011
July 9, 2018
I think I'm going to attempt to halve this, lest I eat the whole pan!
EmilyC
July 9, 2018
Ha, not a bad idea at all! Leftovers do keep remarkably well in the freezer, for what that’s worth! ; )
Eric K.
July 6, 2018
I made this fudge sauce TWICE this week, once for this Oreo Dessert on July 4th and again just so I could have it stashed away for vanilla ice cream throughout the week. I love you, EmilyC, for sharing this with the world.
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