(This frozen chocolate cookie dessert is sponsored by So Delicious Dairy Free! I’m excited to partner with them to create delicious recipes in 2019.)
Today we’re revisiting a beloved frozen chocolate cookie dessert — a nostalgic 90s classic with a cookie crust, creamy frozen dessert, homemade fudge and fluffy whipped topping.
This dessert tastes like childhood — comforting, familiar and exactly what you remember from the 90s, but improved. It’s based on one of the first recipes I shared on the blog, a dish my mom has made for family gatherings for years: an Oreo-style frozen dessert that practically defined my youth.
For this version I updated the original by using So Delicious Dairy Free frozen desserts — they hold up beautifully in layered desserts and add fantastic flavor. We used the Cold Brew Frozen Dessert for a bold coffee kick that really lifts the whole dish. It tastes surprisingly like a real cup of coffee and pairs perfectly with chocolate.
Literally.
We also tried So Delicious Mocha Almond Fudge Frozen Dessert for a richer, more indulgent variation. Choose a straightforward flavor or something with extra flair depending on your taste or the crowd you’re serving.
A little backstory: my mom originally made this with coffee ice cream, but my brothers preferred vanilla, so she switched. Even as a teenager I knew coffee would elevate the other flavors, so this update is my joyful reclamation of that original coffee version.
My mom usually prepared this dessert for grown-up gatherings, which meant kids often had to wait until the party. That made discovering the leftovers even more thrilling — and more worth the wait.
The fudge sauce is my favorite part.
I adapted my mom’s fudge recipe to use full-fat coconut milk, which gives the sauce a deep, glossy richness. The best part is that the fudge doesn’t harden completely in the freezer — it stays soft and gooey, like hot fudge but chilled against the frozen layers. It’s the contrast of textures that makes this dessert so irresistible.
Using So Delicious Cold Brew Frozen Dessert has made that fudgy layer even better. The coffee-and-chocolate combination cut with fluffy whipped topping is a timeless favorite. For the topping I use So Delicious Dairy Free CocoWhip, which is cloud-like in texture and delightfully airy — you’ll want to dive in with a spoon.
Compared to traditional ice cream, So Delicious Frozen Dessert performs better in layered, make-ahead treats. It softens into a creamy, spreadable consistency without becoming watery, giving you time to assemble before refreezing. The dessert and the CocoWhip refreeze well, making this practical for parties and holidays.
This will be a permanent rotation dessert for holiday gatherings — easy to make ahead, crowd-pleasing and nostalgic with a grown-up twist.
Frozen Chocolate Cookie Dessert
Frozen Chocolate Cookie Dessert
Pin Recipe
Leave a Review »
Ingredients
- 25 to 30 chocolate sandwich cookies
- ½ cup unsalted butter (1 stick) or butter alternative, melted
- 2 pints So Delicious Dairy Free Cold Brew Frozen Dessert or Mocha Almond Fudge Frozen Dessert
- 1 14 ounce can full-fat coconut milk
- 1 cup sugar
- 6 ounces semi-sweet chocolate, chopped
- 1 container So Delicious Dairy Free CocoWhip Topping, thawed
Instructions
-
Crush the chocolate sandwich cookies in a food processor or blender until fine crumbs form. Combine the crumbs with the melted butter and mix until evenly moistened. Press the mixture into a 9×13-inch baking dish and freeze for 30 minutes.
-
Remove the frozen dessert from the freezer and let it soften 10–15 minutes. Scoop into a bowl and stir until slightly creamy and lump-free. Spread the softened frozen dessert over the cookie crust and freeze for at least 60 minutes.
-
In a saucepan over medium heat, combine the coconut milk, sugar and chopped chocolate. Stir constantly and bring to a gentle boil, taking care to prevent bubbling over. Simmer and stir for 15–20 minutes until the mixture thickens slightly. Remove from heat and cool to room temperature; it will thicken further as it cools.
-
Pour the cooled fudge over the frozen dessert layer and return the dish to the freezer for at least 2 hours to set.
-
Spread the thawed CocoWhip over the fudge layer and freeze again for at least 30 minutes.
-
To serve, slice into squares, dust lightly with cocoa powder if desired, and enjoy.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo to the facebook page.
Thanks — I appreciate you!
You might want to keep a pan of this in the freezer just in case — it’s a dessert everyone will love.