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Frozen Ice Cream Delight

Total Time

Prep: 30 min. + freezing


16 servings

This recipe is a refreshing summer treat that dates back to before "fast food" ice cream. It's also handy—you can make it days ahead of time. —Susan J. Bracken, Apex, North Carolina


  • 2-1/2 cups Oreo cookie crumbs, divided
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 gallon chocolate, coffee or vanilla ice cream, softened
  • 2 cups confectioners' sugar
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups salted peanuts
  • 1 carton (8 ounces) frozen whipped topping, thawed


  1. Combine 2 cups cookie crumbs with melted butter and sugar. Press onto the bottom of a 13x9-in. dish. Freeze for 15 minutes.
  2. Spread ice cream over crumbs; freeze until firm, about 3 hours.
  3. In a small saucepan, combine confectioners' sugar, chocolate chips, cubed butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
  4. Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.

Nutrition Facts

1 piece: 620 calories, 36g fat (18g saturated fat), 61mg cholesterol, 366mg sodium, 68g carbohydrate (55g sugars, 4g fiber), 9g protein.

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