1 package Oreo cookies
5 Tablespoons butter, melted
1 (1/2 gallon) container of chocolate ice cream, see below
1/2 bottle of chocolate syrup (about 1/2 to 3/4 cup)
2 (8 oz.) containers whipped topping, softened
Crush the Oreos into crumbs by running them through your food processor or putting them in a ziptop bag and crushing them with a rolling pin. Reserve 1/2 cup of the crushed Oreos for later.
In a mixing bowl, add the melted butter to the remaining crushed Oreos and stir. Spread the Oreo/butter mixture into a greased 9″ x 13″ pan, pressing firmly to form a crust on the bottom of the pan.
Spoon softened ice cream onto the Oreo crust. Spread evenly.
Drizzle chocolate syrup in a thin layer over the ice cream. Spread softened whipped topping on top of the chocolate syrup. Sprinkle reserved Oreo crumbles on the whipped topping.
Freeze for at least 4-5 hours, or overnight (for best results). Remove from the freezer about 10-15 minutes before serving to thaw slightly.
Recipe from moneysavingmom
Simple Chocolate Ice Cream
Makes about 5 cups (ten ½-cup servings)
¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and
salt. Add the milk and, using a hand mixer on low speed
or a whisk, beat to combine until the cocoa, sugars and
salt are dissolved. Stir in the heavy cream and vanilla.
Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn the Cuisinart® ice cream maker on; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the ice cream to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes before serving
