Brownie Oreo Ice Cream Bars

These Brownie Oreo Ice Cream Bars are one for the books! Fudge-y rich brownies are topped with chopped Oreo® cookies that have been smothered in hot fudge. Then they get topped with Cookies & Cream ice cream and we add a layer of whipped topping with a few more crushed Oreos for good measure — more is more with this dessert! 

Try some of our other popular ice cream cakes — this Oreo Ice Cream Cake (no brownies), or these Brownie Ice Cream Bars (with Samoa Cookies).

Brownie Oreo Ice Cream Cake

In an attempt to make the ultimate ice cream cake for my husband’s birthday, I combined all his favorite desserts into one show-stopping treat. It was so memorable that he now requests it every year!

Brownies, Oreos, hot fudge, ice cream, and whipped cream — who can resist?!

Brownie Oreo Ice Cream Cake Layers

Start by making fudge brownies: 

We begin with a boxed mix for this recipe. Brownie mixes are tasty and convenient, especially since the goal is for this dessert to be quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe. (Just make sure it fills a 9×13-inch pan.)

My personal favorite mix for this Brownie Oreo Ice Cream Cake: Betty Crocker’s Fudge Brownie Mix®. There are different versions of this mix, so make sure to get the mix that will fit a 9×13-inch pan. Any brownie mix will work, as long as it’s intended for the larger pan (not an 8×8 or 9×9 pan). As far as homemade goes, I do have this delicious Gluten-Free Brownie recipe on my site that can be used in place of the boxed mix (just leave off the frosting).

Oreo Cookies:

While the brownies are baking, coarsely chop the Oreos. The brownies are ever so slightly under-baked so the chopped Oreos can be pressed in and adhere nicely to the brownies. To ensure Oreos end up in every bite, be sure to press the cookies in one even layer (as opposed to just scattering them on top).

Hot Fudge:

Once the cookies are in place, we spread a jar of hot fudge on top. This takes a bit of patience! I recommend warming the fudge first in the microwave and then adding large dollops all over the top of the Oreos. Use the back of a large spoon to gently coax the fudge into one even layer.

Cookies & Cream Ice Cream:

The next layer on this Brownie Oreo Ice Cream Cake is the actual ice cream! Use your favorite cookies and cream ice cream for this layer. Not sure where to start? The Washington Post has taken care of the testing for you. Tillamook® is a favorite of ours (not sponsored).

Whipped topping:

Finally, we top this Brownie Oreo Ice Cream Cake with whipped topping. You can certainly make your own (how to make whipped cream) or just use a container of thawed, frozen whipped topping. Once everything is set, feel free to add some leftover crushed Oreos.

Brownie Oreo Ice Cream Cake Tips

• Make sure to keep the bars in the freezer as much as possible while making them. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen.
• Under-bake the brownies ever so slightly. Since they’ll be frozen, they firm up and get quite hard; I’ve found if the brownies bake the full time indicated on the package, they’re too hard in these bars (especially contrasting with the soft ice cream and hot fudge toppings).
• Try some fun flavor variations. Get creative with the ice cream you add to this Brownie Oreo Ice Cream Cake — instead of cookies and cream, try vanilla bean, cookie dough, or even chocolate!

Quick Tips For Serving

• Line the pan with parchment paper for easy cake removal and serving. Leave a parchment paper overhang to pull the bars from the pan and then cut them into bars.
• For cleaner and easier slicing, run the knife under hot water and then wipe off with a towel between slices.
• Use a very sharp knife — they cut so much easier!
• Allow Brownie Oreo Ice Cream Cake to stand for 5-10 minutes at room temperature before cutting, so it’s slightly easier to cut into. 

More Ice Cream Treats:

• Ice Cream Pie (or this Grasshopper Pie version)
• Churro Ice Cream Sandwiches with vanilla bean ice cream
• Ice Cream Sandwich Cake with actual ice cream sandwiches
• Gelato two flavors (chocolate and Stracciatella)
• Cookie Dough Ice Cream Bars with a cookie dough crust

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4.82 from 11 votes

Brownie Oreo Ice Cream Bars

By Chelsea Lords

This Brownie Oreo Ice Cream Cake is a treat! Fudgy brownies, hot fudge-covered Oreos, and Ice Cream, topped with whipped cream and crushed Oreos—delicious!

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Chilling Time: 3 hours hours 30 minutes minutes

Total Time: 4 hours hours 15 minutes minutes

Servings: 24 bars

Equipment

• Baking pan 9 x 13-inch

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 (18.4-ounce) package fudge brownie mix fully prepared, see note 1
• ▢ 27 regular Oreos divided
• ▢ 1 (11.75-ounce) container hot fudge topping
• ▢ 1 (48-ounce) container cookies and cream ice cream
• ▢ 1 (8-ounce) container frozen whipped topping completely thawed

Instructions 

• Line a 9 x 13-inch pan with parchment paper leaving an overhang for easy removal. Set aside. Preheat the oven according to brownie package directions.
• Prepare the brownies according to the package directions. Bake the brownies according to package directions, but slightly under-bake the brownies by 3 minutes. The brownies should be set, but soft, so they'll cut nicely when frozen. Remove brownies from the oven and allow them to cool for about 20 minutes.
• Coarsely chop all but 3 Oreos. I cut each cookie into 4 even pieces. Gently press the chopped cookies in one even layer on top of the brownies.
• Warm the hot fudge for 30 seconds, then drizzle dollops over the cookies. Gently use the back of a spoon to spread the fudge into an even layer. Freeze for 10 minutes.
• Let the ice cream sit at room temperature for 5 minutes. Remove the pan from the freezer and scoop large portions of ice cream over the hot fudge layer. Use a spatula to gently press and smooth the ice cream into an even layer.
• Freeze for at least 2 hours but preferably overnight.
• Spread completely thawed whipped topping evenly over the ice cream and, if desired, garnish with the 3 remaining Oreos. Cover bars and return to the freezer for 30 minutes.
• Allow the bars to sit for about 5 minutes to soften slightly before cutting. Use the parchment paper overhang to lift them from the pan. Run a sharp knife under hot water and wipe it dry between slices. Cover and return any leftovers to the freezer right away.

Video

Recipe Notes

Note 1: Make sure that whatever brownie mix or recipe you use is intended for a 9 x 13-inch pan. We love Betty Crocker's Fudge Brownie Mix.

Storage: You can store leftovers in the freezer in an airtight container for up to 2 months.

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 217mg | Fiber: 1g | Sugar: 37g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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