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Fudgy Ice Cream Dessert

 Fudgy Ice Cream Dessert
Jenny Haen from Red Wing, Minnesota tops a rich chocolate cookie crust with vanilla ice cream, peanuts and fudge topping to create this frosty dessert. Assemble it and keep it in the freezer to please a crowd any time of year.
12-15 ServingsPrep: 15 min. + freezing


  • 1 package (15-1/2 ounces) Oreo cookies, crushed
  • 7 tablespoons butter, melted
  • 1/2 gallon vanilla ice cream, softened
  • 1-1/2 cups finely chopped salted peanuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed


  • In a large bowl, combine cookie crumbs and butter until crumbly. Set
  • aside 1/2 cup for topping. Press remaining crumb mixture into a
  • greased 13-in. x 9-in. dish. Freeze for 30 minutes. Spread ice cream
  • over crust. Cover and freeze for 2-1/2 hours.
  • Sprinkle peanuts over ice cream. Cover and freeze for 1 hour. Spread
  • with whipped topping (pan will be very full). Sprinkle with reserved
  • crumb mixture. Freeze for 8 hours or overnight.
  • May be frozen for up to 2 months. Remove from the freezer 15 minutes
  • before serving. Cut into squares. Serve with hot fudge topping.
  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 each) equals 516 calories, 30 g fat (13 g saturated fat), 45 mg cholesterol, 378 mg sodium, 55 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Fudgy Ice Cream Dessert (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.