Oreo Ice Cream Dessert

By á-25138

Ingredients

• 9-10 inch spring form pan, lined with heavy foil. (you could use any baking dish; I prefer to line them with foil to pop the dessert out and cut with a large knife for neat squares or wedges)
• 1 package chocolate wafer cookies ~about 16.6 ounce package (I normally use Oreos, but the Walmart brand 'Double Filled Fudge Twist & Shout chocolate sandwich cookies' are under $2 and pretty tasty and that's what was used here)
• 6 Tbs melted butter
• 1 Tbs granulated sugar
• 4 Tbs Hershey syrup, plus more for drizzling if desired
• 10 cups vanilla ice cream
• 8 ounces hot fudge, warmed to spreading consistency
• 1/2 cup peanuts

Details

Adapted from stellabskitchen.blogspot.com

Preparation

Step 1

Open 25 cookies, scrape out frosting and discard. Grind cookies into fine crumbs in food processor. Roughly chop remaining 8 cookies and set aside for topping.


Mix cookie crumbs, melted butter and sugar until combined. Spread evenly in spring form pan. Then, using a cup, press evenly in the bottom of the pan and two inches up the side of the pan. Place in freezer while you mix the ice cream.


In a bowl, scoop about 5 cups of ice cream and allow to soften slightly so it can be mixed to a malt consistency. Mix in 4 Tbs chocolate syrup. Spread evenly over chilled cookie crust. Freeze for 15 minutes.


Warm hot fudge slightly, just so you can spread it. Quickly and evenly spread fudge over the chocolate ice cream. Sprinkle optional nuts over the fudge, if desired. Freeze at least 15 minutes. Then, begin working with the next batch of ice cream.


In the same bowl you used before, stir remaining ice cream and again, allow to soften slightly so it can be mixed to a malt consistency. Spread evenly over fudge and nut layer. Top with chopped cookie pieces and any remaining crumbs. Press down lightly to help some cookie pieces sink down. Cover with heavy foil. Freeze overnight.