Zutaten für Ice Cream Oreo Buster Bar
- Oreo Cookies
- 1/2 cup (1 stick) unsalted butter
- Vanilla Ice Cream
- Evaporated Milk
- Powdered Sugar
- Chocolate Chips
- Hershey Bar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ice Cream Oreo Buster Bar? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Ice Cream Oreo Buster Bar
- Preheat oven to 350°F (175°C). Crush 16 Oreo cookies into fine crumbs. Melt 1/2 cup (1 stick) unsalted butter in a microwave-safe bowl. Combine crushed Oreos and melted butter in a 9x13 inch baking pan, pressing firmly and evenly to create the crust.
- Spread 2 quarts of slightly softened ice cream (vanilla bean recommended) evenly over the Oreo crust. Return the pan to the freezer until the ice cream is solid, at least 2-3 hours.
- In a medium saucepan, combine 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, 1/4 cup light corn syrup, and 1 tablespoon butter. Cook over medium heat, stirring frequently, until the chocolate is melted and the mixture is smooth. Boil for 8 minutes, stirring constantly.
- Remove the fudge from the heat and let it cool completely for at least 1 hour. This allows it to thicken slightly before pouring over the ice cream.
- Pour the cooled fudge evenly over the hardened ice cream layer. Return the pan to the freezer overnight (or for at least 6-8 hours) to allow the fudge to set completely.
- Once fully set, cut into bars and serve. Store in the freezer.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
356g
Fat
148g
Carbs
38g
