Gonna Want Seconds Ice Cream Squares

Gonna Want Seconds Ice Cream Squares

One of my least favorite house chores is cleaning out the refrigerator and I tend to procrastinate about it.  Well after discovering a spill in the refrigerator that I could only blame on myself, I could procrastinate no longer. On the bright side,  I found a little tub of dulce de leche that I’m sure was left from my hundredth batch of these brownies!  Dulce de leche is so good I can just eat it with a spoon, right out of the can.  You may have noticed I kind of love the stuff.  I couldn’t let that little bit go to waste, and really I shouldn’t just eat it with a spoon.  So I wound up with an easy dessert that was ultimately delicious.  Ice cream is a family favorite and they absolutely loved this.  After I shot this photo, I carried the plate into the kitchen where I was going to wrap it up and stick it back in the freezer.  My little fella came running by and grabbed the plate, with the biggest grin I’ve ever seen, while running off with it.  He snuck back in, grabbed a spoon and dug in.

I wasn’t sure exactly what to call this concoction, my husband suggested, “Heartburn” and I was thinking about “The Reason I Just Walked on the Treadmill for a Hour” but I decided this sounded better because really, you will want seconds.

Gonna Want Seconds Ice Cream Squares


  • 12 Oreo Double Stuff Cookies
  • 2 tablespoons butter, melted
  • 1/3 cup crunchy peanut butter
  • 1/3 cup dulce de leche
  • 2/3 cup semi-sweet chocolate chips
  • 3 cups vanilla ice cream
  • 2 cups frozen whipped topping, thawed
  • 2 tablespoons shaved milk chocolate

Cooking Directions:

Preheat oven to 350 degrees.

Add Oreos to a food processor or blender and process until they are a fine crumb.  Pour into an 8 x 8 baking pan, stir in melted butter until well combined.  Press evenly into pan.

In a small microwave safe bowl add dulce de leche and heat for 20 to 30 seconds, to soften.  Stir in peanut butter until mixed well.  Carefully spread over Oreo crust.  Sprinkle with chocolate chips.

Bake for 8 to 10 minutes.  Remove from oven and allow to cool 15 minutes.

Remove ice cream from freezer and allow to soften slightly.

Scoop ice cream and spread over crust as evenly as you can, but it doesn’t have to be perfect.

Spread whipped topping over ice cream and sprinkle with shaved chocolate.

Place pan in freezer for 1 hour, cover with foil and return to freezer for 3 more hours.

Remove from freezer about 15 minutes before serving, to allow ice cream to soften slightly and make it easier to cut.

Using a sharp knife, slice into 9 squares.




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