Ice Cream Oreo Buster Bar Recipe

This No-Bake Ice Cream Oreo Buster Bar recipe is a decadent dessert that's unbelievably easy to make! Layers of creamy ice cream, crunchy Oreo cookie crust, and rich chocolate fudge create a flavor explosion that will have everyone asking for seconds. Perfect for a hot summer day or any occasion, this recipe requires minimal cooking time and delivers maximum deliciousness. Get ready for a freezer-friendly treat that's sure to become a family favorite!

Prep Time 20 mins
Cook Time 20 mins
Calories 970.8 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Ice Cream Oreo Buster Bar 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ice Cream Oreo Buster Bar

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How to Make Ice Cream Oreo Buster Bar

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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