This 3-ingredient, no-cook summer treat is the perfect dessert when it's too hot to turn on the stove (or oven). The crushed chocolate sandwich cookies form a firm yet moist crust when mixed with store-bought fudge topping and put in the freezer to firm up for several hours. Mint chocolate chip ice cream is the perfect filling to make an impressive treat without the fuss of a "from-scratch" dessert. The best part is, you can experiment with other flavors using the same construct (think chocolate-peanut butter, caramel-pretzel, and more). Tip: To easily cut bars, run knife under hot water just before slicing.

Recipe by MyRecipes July 2016


Read the full recipe after the video.

Recipe Summary

Makes 9 sandwiches


Ingredient Checklist


Instructions Checklist
  • Place cookies in the bowl of a food processor; pulse until coarse crumbs begin to form. (Do not over-process, you want a mix of large and small cookie pieces). Transfer cookie crumbs to a large bowl. Add fudge topping to bowl and stir until combined.

  • Line an 8-inch square baking pan with wax or parchment paper, allowing edges of the paper to extend over sides of pan. Firmly press 1/2 of the cookie mixture into an even layer in the bottom of the pan. Place another layer of wax or parchment paper over the cookie layer; press remaining 1/2 of the cookie mixture into an even layer over the paper on top of the first cookie layer. Place another layer of wax or parchment paper over second cookie layer to cover; press firmly to adhere. Freeze at least 3 hours.

  •  Lift the sides of the second layer of wax paper to remove the top cookie layer from pan; set aside. Spread softened ice cream in an even layer over bottom cookie layer in pan using a rubber spatula. Peel away both layers of paper from top cookie layer and gently place on top of ice cream layer; press firmly. Freeze 4 hours or until ice cream is firm.

  • Slice into 9 bars and serve immediately, returning any remaining sandwiches to freezer. Sandwiches, kept individually-wrapped in plastic wrap, can be kept in the freezer for up to 10 days.

  • Tip: To create even layers, dampen fingers slightly with water to make the mixture easier to spread.