Embracing the summer weather, we're turning off the oven and making one of those no-cook desserts this week.
A family favorite, my mother always made the choco ice cream dessert for my birthday and I freaking loved it. My daughter also loves it because, come on, it's ice cream, chocolate, and Oreos. What's not to love? Please don't say the fat content.
There is a teeny amount of stove-top cooking in this recipe, so I man the stove. But crushing Oreos is a kid job, as is scooping mounds of ice cream on top of the cookie'rific crust.
Be sure you make this cookie and ice cream goodness ahead of time so it can freeze properly, and you'll have a crowd-pleasing dessert to share with the hot and sweaty masses.
What You'll Need
- 30 Oreo cookies, crushed
- 1/4 cup butter, melted
- 1/2 gallon ice cream (we use vanilla)
- 1 carton Cool Whip or whipped cream (Cool Whip has better consistency)
- 1/4 cup butter
- 2/3 cup sugar
- 2 squares semi-sweet chocolate
- 1 small can condensed milk
- 1/4 teaspoon vanilla
- Nuts (optional)
Mix cookies and melted butter together and press into 13" x 9" x 3" baking dish. Cover with softened ice cream. Put into freezer.
Make sauce by slowly melting butter, sugar, and chocolate. Gradually add milk. Cook, stirring, until mixture thickens. Add vanilla. Pour over hardened ice cream. Return to freezer until set.
Spread Cool Whip over chocolate layer and sprinkle with chopped nuts (if desired). Freeze. Take out and let set about 10 minutes before serving so it isn't too hard to cut.
Image via nicoleec/Flickr