Description
This Mint Oreo Ice Cream Dessert combines rich Oreo cookies with mint chip ice cream and hot fudge. It’s a delicious and simple treat perfect for gatherings or a sweet night in!
Ingredients
Scale
- 1 package (13.29 ounces) Oreo cookies, about 45 cookies
- 1/4 cup butter, melted
- 3 quarts mint chip ice cream, softened
- 1 jar (12 ounces) hot fudge topping, divided
- 1 tub (8 ounces) whipped topping, thawed
- 1/3 cup chopped Andes mints
Instructions
- Crush all of the Oreo cookies in a food processor.
- Reserve 2 tablespoons of the crumbs and set them aside.
- Mix the melted butter with the remaining cookie crumbs in the food processor.
- Press the mixture into the bottom of a 9×13-inch pan to form a crust.
- Scoop half of the softened mint chip ice cream over the crust and smooth it into an even layer.
- Spread most of the hot fudge topping over the ice cream, reserving a couple of tablespoons for garnishing later.
- Add the rest of the ice cream on top and smooth it out.
- Cover the pan with foil and freeze for 6 hours or overnight.
- Spread the whipped topping over the ice cream.
- Garnish with the remaining hot fudge, crushed Oreo crumbs, and chopped Andes mints.
- Enjoy immediately or return to the freezer until ready to serve.
Notes
Ensure the mint chip ice cream is softened for easier spreading.
For best results, freeze overnight to allow the flavors to meld.
You can use any chocolate or vanilla ice cream if preferred.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg