Congratulations to Jaime on her one year blogiversary! And thank you Jaime for the invitation to guest post to help celebrate!
I cook and blog over at Allergy Free Test Kitchen, but do not be scared off by the title! I write about a lot of regular foods that anyone can enjoy, like smoothies, soups, vegetables, meats, meatless meals, desserts etc.
For today’s dessert I bring you Oreo Ice Cream Dessert. This is super easy to put together and a favorite of everyone. After all, who doesn’t love Oreo’s and ice cream? Put them together with chocolate and you have a dessert no one can pass up. This goes great in the winter and summer months.
There are two ways to make this dessert; one with a fudge topping.
Or, leave off the fudge topping and just drizzle with chocolate syrup when ready to serve.
I like to make desserts on the smaller side; otherwise I end up eating too much dessert! I use a 6 cup (or 8x6x2) rectangular Pyrex pan for this dessert. If you are serving a large group, this recipe doubles easily and you can use a 9x13 pan.
Oreo Ice Cream Dessert Ingredients:
15 Oreos (or gluten free ‘oreos’)
¼ cup butter or margarine or shortening
1 pint vanilla ice cream (or dairy free ice cream)
Fudge topping or chocolate syrup
Crush Oreos, cream and all.
Melt butter or shortening.
Mix Oreos and butter (shortening) well. Pat in bottom of pan and freeze until hard.
Soften ice cream. Spread over Oreo base. Freeze until hard.
If using fudge topping, spread over ice cream layer and freeze until hard. Then serve when ready.
If using chocolate syrup, cut dessert into squares when ready to eat and then drizzle syrup over top.
I would love to have you come visit me and become my food blogging friend! Come peruse Allergy Free Test Kitchen. You will not be disappointed by the variety! You can also find me at Facebook, Twitter or Pinterest!