Home > Desserts > Brownie Oreo Ice Cream Bars Brownie Oreo Ice Cream Bars June 30, 2020 | 54 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 TIP This Brownie Oreo Ice Cream Cake can be tricky to get out of the pan and served up nicely; below are a few tips: 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brownie Oreo Ice Cream Bars 4.82 from 11 votes - Review this recipe This Brownie Oreo Ice Cream Cake is one for the books! Fudge-y rich brownies are topped with chopped Oreo cookies that have been smothered in hot fudge and topped with Cookies & Cream Ice Cream. Add a layer of whipped topping with a few more crushed Oreos for good measure -- more is more with this dessert! SAVE TO RECIPE BOX Print Recipe Brownie Oreo Ice Cream Bars 4.82 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Brownie Oreo Ice Cream Cake is one for the books! Fudge-y rich brownies are topped with chopped Oreo cookies that have been smothered in hot fudge and topped with Cookies & Cream Ice Cream. Add a layer of whipped topping with a few more crushed Oreos for good measure -- more is more with this dessert! Course Dessert Cuisine American Keyword Brownie Oreo Ice Cream Bars Prep Time 20 minutes Cook Time 25 minutes Chilling Time 3 hours 30 minutes Total Time 4 hours 15 minutes Servings 24 bars Calories 346kcal Author Chelsea Lords Cost $8.12 Ingredients▢ 1 package (18.4 oz; 521g) fudge brownie mix + ingredients called for Note 1▢ 27 regular Oreos, divided (leave 3 for topping)▢ 1 container (11.75 oz.; 333g) hot fudge topping▢ 1 container (48 oz.; 1.4L) cookies and cream ice cream▢ 1 container (8 oz.; 226g) frozen whipped topping completely thawed▢ Optional: parchment paper InstructionsPREP: Line a 9x13-inch pan with parchment paper leaving an overhang for easy removal. Set aside. Preheat the oven according to brownie package directions.BROWNIES 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.OREOS: 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.HOT FUDGE: Warm the hot fudge for 30 seconds and then add dollops of the fudge all over the cookies. Working carefully and slowly (this requires some patience!) use the back of a spoon to press the hot fudge into one even layer. Freeze for 10 minutes.ICE CREAM: Let ice cream stand at room temperature for 5 minutes. Remove the pan from the freezer and scoop out large scoops of ice cream all over the hot fudge layer. Use a spatula to gently press down and smooth the ice cream into one even layer.FREEZE: Freeze for at least 2 hours and preferably overnight.WHIPPED TOPPING: Spread completely thawed whipped topping evenly over the ice cream and, if desired, garnish with the 3 reserved crushed up Oreos (no need to remove the filling; add full Oreos to a bag and crush with a meat mallet or wooden spoon and then sprinkle over the bars). Cover bars and return to the freezer for 30 minutes.ENJOY: Set out bars for about 5 minutes to slightly soften before cutting into bars. Use the parchment paper overhang to remove the bars from the pan. Run a very sharp knife under hot water and then wipe off with a towel between slices. Promptly return any leftover bars, covered, to the freezer. Video Recipe NotesNote 1: If using a brownie mix or recipe, make certain it is intended for a 9x13-inch pan. We love Betty Crocker's Fudge Brownie Mix Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.