Schools in session, fall is in the air, and summer is sadly…over. Sniff!! We had a wonderful Labor Day celebration last weekend and I made these awesome, summery three-layer ice cream bars. I used Dreyers ice cream for this recipe, the slow-churned rich, creamy, type. I used S’mores, Drumstick, and Butter Pecan for these bars but you could use any ice cream combination you want. But I have to say, this combo was amazing. The buttery taste from the butter pecan, mixed with the other sweet ice creams was freakin’ awesome!
This recipe is no-bake, super easy, and perfect for a year-round treat (especially summer.) And it’s really easy to customize–use whatever ice cream you want, even swap out the Oreo crust for a graham-cracker crust if you prefer.
First you make an Oreo crust. I mashed up a box of cookies and added 1/2 cup of melted butter. I pressed it into the bottom of a 9×13 baking pan. Then freeze it for about 10 minutes while you take out of the freezer and let the first quart of ice cream get melty (in the box of course.)
After the first box of ice cream is sufficiently melty (think spreadable) you spread a layer on the Oreo crust, about a 1/2 inch thick.
Then return to the freezer for a 1/2 hour and take out the next box of ice cream to get melty. Repeat this until you have three layers of ice cream. Then freeze for several hours or overnight.
Finish the cake with a layer of hot fudge–just spread it on. Don’t heat it up or it will melt the ice cream and mix up with it. Freeze for a little longer before serving. And of course, it never hurts to drizzle with some caramel sauce!
My family had so much fun eating this. And it’s a no-bake dessert so you can have your older kids make it too! Happy end of summer!
This post was sponsored by Dreyers, all opinions are my own.