Oreo Chocolate Ice Cream Bars (Print-Friendly Version)
Frozen bars layered with Oreos, cookies & cream ice cream, and a milk chocolate crunch.
# What You'll Need:
→ Base and Topping
01 -
50 Oreo cookies (approximately 600 g), finely crushed
02 -
8 ounces (225 g) milk chocolate chips, melted
03 -
1/2 teaspoon (3 g) kosher salt
→ Filling
04 -
1.5 litres cookies & cream ice cream, slightly softened
# How to Make It:
01 -
Line a 23 cm x 23 cm baking dish with parchment paper, allowing overhang on two sides for easy removal. Set aside.
02 -
In a large food processor, pulse Oreo cookies until finely ground. Transfer crumbs to a large mixing bowl.
03 -
Pour melted milk chocolate and kosher salt over the crushed Oreos. Mix thoroughly until the texture resembles wet sand.
04 -
Press half of the Oreo-chocolate mixture (approximately 1.5 cups or 225 g) firmly into the base of the prepared dish using a flat measuring cup or spatula to ensure an even layer. Refrigerate the remaining mixture.
05 -
Scoop the cookies & cream ice cream onto the Oreo base. With gloved hands or a stiff spatula, gently spread and press the ice cream evenly to each edge. Freeze for 1–2 hours, or until the ice cream is firm.
06 -
Evenly distribute and gently press the reserved Oreo mixture over the firm ice cream layer to form a cohesive top crust.
07 -
Return the dish to the freezer and chill for at least 8 hours or overnight, until completely set.
08 -
Using the parchment overhang, lift the chilled slab from the dish and transfer to a cutting board. Cut into 9 equal squares and serve immediately, or store as directed.
# Additional Tips:
01 -
For precise layering, weigh the Oreo mixture to distribute evenly between base and topping. Ice cream should be soft enough to spread but not melting.
02 -
Wrap individual bars in parchment and store in freezer-safe containers for up to 1 month.