Oreo Chocolate Chip Ice Cream Bars
Easy Oreo Chocolate Chip Ice Cream Bars — no-bake, no-churn, and eggless! This creamy, crunchy summer dessert is freezer-ready and can be made dairy-free or gluten-free.
Yield: 8 bars
Equipment
- 8-inch (20cm) x 8inch (20cm) Square baking pan
Ingredients
Oreo Chocolate Chip Ice Cream
- 480 ml Whipping Cream*, cold, see notes
- 150 ml Condensed Milk, stirred at room temperature if using vegan
- 3 tsp Vanilla Extract
- 110 g Chocolate Chips
- 10 Oreo Cookies, crushed in crumbs with cream filling
- Pinch of Salt
Coating
- 35 Oreo Cookies, crushed in crumbs with cream filling
- 110 g Butter*, melted
Instructions
- Line an 8×8-inch (20 cm) pan with parchment paper, leaving overhang on all sides for easy removal later. Set aside.
- Measure out 10 cookies for the ice cream filling and 35 cookies for the coating, and set them aside in separate bowls.
- Crush the Oreos using a food processor for fine crumbs or a zip-top bag and rolling pin for a chunkier texture. Both methods work well.
- Mix 35 crushed Oreos with melted butter until evenly coated. Press half into the pan to form the crust. Place it in the fridge
- In a large chilled mixing bowl, whip the cold heavy cream to medium peaks using whisk attachment; this step incorporates air, which keeps the ice cream light and creamy.
- When medium peaks form, pour condensed milk in a steady stream, vanilla, and a pinch of salt. Whip until stiff peaks hold their shape.
- Gently fold in 10 crushed Oreos and chocolate chips with a spatula to keep the mixture fluffy. Work slowly and carefully to avoid deflating the mixture, which is what gives the ice cream its fluffy, no-churn texture.
- Pour ice cream mixture over crust, spread evenly, then top with remaining crumbs and press gently to stick.
- Cover the pan with foil or plastic wrap and place it in the freezer overnight, or at least until fully firm.
- When ready to serve, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board, slice into bars with a sharp knife, and enjoy straight from the freezer.
- These bars are best served cold and keep well in an airtight container in the freezer.
Notes
- Cup vs Weighing Scale: The US customary cup measurement is a quick way to estimate ingredient amounts, but it can be imprecise because ingredients can settle or pack differently. For more accurate and consistent results, especially in baking and no-bake desserts, it’s better to weigh your ingredients using a digital kitchen scale in grams. Weighing helps ensure the right balance of ingredients every time.
- Butter: You can use either regular dairy butter or a plant-based, dairy-free butter if you prefer a vegan option. Brands like Country Crock make dairy-free butter sticks that work well in this recipe.
- Whipping Cream: For the best results, use full-fat whipping cream to achieve a creamy, stable texture. If you need a vegan or dairy-free version, use unsweetened plant-based whipping cream from brands such as Country Crock, Trader Joe’s, or Califia Farms. These options whip up nicely and create the same light, fluffy texture.
- Condensed Milk: Use at room temperature if using vegan condensed milk.