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food

Chocolate Éclair Ice Cream Bars

Homemade chocolate and vanilla ice cream sandwiched between a golden Oreo crust and cookie crumb topping.

Chocolate Éclair Ice Cream Bars

Ingredients

  • For the golden Oreo crust:
  • 24 golden Oreos, cookies and filling
  • 5 tablespoons butter, melted
  • For the vanilla ice cream layer:
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 vanilla bean, scraped
  • 1/4 teaspoon sea salt
  • 2 cups heavy cream, chilled
  • For the chocolate ice cream layer:
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup dark cocoa powder
  • 1/2 cup fudge brownie mix
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 cups heavy cream, chilled
  • For the cookie crumb topping:
  • 8 golden Oreos
  • 8 chocolate creme Oreos
  • 1 1/2 tablespoons butter, melted

Steps

  1. Make the cookie crust:
  2. Line a 9x9-inch cake pan with parchment paper, making sure to leave an overhang.
  3. In a food processor, pulse Oreos until they are evenly crushed. Stir in melted butter and mix until combined. Press the mixture into the parchment-lined tin and freeze for about 15 minutes.
  4. Make the vanilla ice cream:
  5. In a medium bowl, combine the sweetened condensed milk, vanilla, vanilla bean and sea salt. In another medium bowl, whip the cold cream with a hand mixer until stiff peaks form. Fold a bit of the whipped cream into the milk mixture and gently combine, then fold the milk mixture into the remaining whipped cream. Smooth into the pan on top of the chilled cookie base and let sit for up to 2 hours to firm up.
  6. Make the chocolate ice cream:
  7. In a medium bowl, mix together the sweetened condensed milk, cocoa powder, brownie mix, vanilla and sea salt. In another medium bowl, whip the cold cream with a hand mixer until stiff peaks form. Fold a bit of the whipped cream into the milk mixture and gently combine, then fold the milk mixture into the remaining whipped cream. Smooth into the pan on top of the set vanilla ice cream layer, and let set in the freezer for about 30 minutes.
  8. Make the cookie topping:
  9. In the bowl of a food processor, crush the golden and chocolate creme Oreos, then stir in the butter. Work into loose crumbles, then sprinkle over the semi-set chocolate layer. Place in the freezer and leave overnight to set before cutting into squares. Insert popsicle sticks into bars if desired.