Instructions
Step 1: Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2: Mix crushed Oreos with melted butter. Press half into the bottom of the pan to form a crust.
Step 3: Spread the softened chocolate ice cream over the crust and freeze for 20 minutes.
Step 4: Layer the remaining Oreo mixture on top of the chocolate layer. Gently press to set. Freeze again for 10 minutes.
Step 5: Spread the vanilla ice cream over the top layer and smooth out evenly. Freeze for at least 2 hours or until fully set.
Step 6: In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
Step 7: Remove ice cream block from the pan using the parchment overhang and cut into bars.
Step 8: Dip each bar or drizzle with the melted chocolate. Garnish with whipped cream, whole Oreos, or extra cookie crumbs.
Storage Information
Store bars in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers to prevent sticking.
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