Directions

1. 1

   Process the Oreo cookies in a food processor until they break down into fine, uniform crumbs. In a small saucepan, gently melt 7 tablespoons of butter over low heat.

2. 2

   Pour the melted butter into the crushed Oreos and mix thoroughly until the crumbs are evenly moistened. Transfer the mixture to a 9x13-inch baking pan and press firmly with your hands to create an even, compact base layer.

3. 3

   Refrigerate or freeze the crust for at least 15 minutes to set. Meanwhile, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly (do not over-soften).

4. 4

   In a medium saucepan, combine the remaining 8 tablespoons of butter, chocolate chips, evaporated milk, and powdered sugar. Heat over medium heat, stirring constantly, until the butter melts and the ingredients blend together.

5. 5

   Once the mixture comes to a boil, continue stirring constantly for 8 minutes. The fudge sauce will thicken and become glossy. Remove from heat and let it cool for 2–3 minutes.

6. 6

   Pour the warm fudge sauce evenly over the chilled Oreo crust, spreading it gently if needed. Allow it to cool and set for a few minutes.

7. 7

   Scoop the softened ice cream over the fudge layer and gently spread or press it into an even layer across the top. The surface does not need to be perfectly smooth. Cover the pan and freeze for at least 3 hours until completely solid.

8. 8

   Before serving, let the pan sit at room temperature for 10 minutes so the bars soften slightly and become easier to cut. Cut into portions and serve immediately.