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Oreo™ Brownie Ice Cream Bars

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  • Prep 15 min
  • Total 6 hr 0 min
  • Servings 20
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You know when you discover a brilliant new recipe and you wonder why you didn’t think of that? This is one of those recipes. Brownies, Oreo™ cookies, ice cream, a 13x9 pan and 20 bars -- do we need to say more?
Updated Apr 21, 2017
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  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Vegetable oil, water and eggs called for on brownie mix box for cakelike brownies
  • 1 container (1.5 quarts) vanilla ice cream, softened
  • 1 package (14.3 oz) Oreo chocolate crème sandwich cookies, coarsely crushed (about 4 cups, 36 cookies)
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed


  • 1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, mix brownie mix, oil, water and eggs until well blended. Pour batter in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely on cooling rack, about 1 hour.
  • 3
    In large bowl, stir softened ice cream and 2 cups of the crushed cookies. Spread evenly over brownies in pan. Freeze uncovered 20 minutes. Spread whipped topping evenly over ice cream layer. Cover and freeze at least 4 hours until firm.
  • 4
    Sprinkle remaining 2 cups crushed cookies over top. Cut into 5 rows by 4 rows. Store tightly covered in freezer.

Expert Tips

  • tip 1
    To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.
  • tip 2
    To easily crush Oreo™ cookies, place cookies in resealable gallon-size food-storage bag; seal, and pound with rolling pin until coarsely crushed.

Nutrition Information

No nutrition information available for this recipe
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