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Brownie Oreo Ice Cream Bars

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


  • 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


  • PREP: 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.



Note 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


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