Hot fudge ice cream bar dessert brings back the sweetest childhood memories of summer ice cream trucks and sticky fingers, but in an elevated, shareable form. I’ve been making this crowd-pleasing treat for family gatherings and potlucks for years now.

The combination of creamy ice cream sandwiches, rich chocolate-peanut butter sauce, fluffy whipped topping, and crunchy peanuts creates a dessert that’s both nostalgic and indulgent. Trust me, no one can resist going back for seconds!

WHY WE LOVE THIS RECIPE

I can’t say enough good things about this dessert! First off, it’s ridiculously easy to make but looks like I spent hours in the kitchen. The no-bake aspect makes it perfect for hot summer days when I refuse to turn on my oven. Plus, the layers create this gorgeous presentation when sliced, making everyone think I’m some kind of dessert genius!

What really makes me come back to this recipe time and again is its versatility. I’ve made it for everything from birthday parties to backyard barbecues, and the ingredients are things I usually have on hand anyway. The combination of textures—creamy, crunchy, chewy—hits all the right notes, and the chocolate-peanut butter mixture is honestly good enough to eat with a spoon (not that I’ve done that… okay, maybe once or twice).

INGREDIENTS

1 (16 ounce) can chocolate syrup
¾ cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

HOW TO MAKE FUDGE ICE CREAM BAR DESSERT

I start by creating the chocolate-peanut butter sauce. I pour the chocolate syrup into a medium microwave-safe bowl and heat it until it’s hot, about 2 minutes on high. I’ve learned to stop and stir every 30 seconds to prevent overheating. The key is getting it hot but not boiling.
While the chocolate is still hot, I stir in the peanut butter until the mixture is completely smooth. Then I set it aside to cool to room temperature. This cooling step is important—if the sauce is too hot, it’ll melt the whipped topping in the next steps.
For assembly, I line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches. Sometimes I have to cut some sandwiches to fit the pan perfectly, but that just means extra pieces for quality control testing!
Next, I spread half of the thawed whipped topping over the layer of ice cream sandwiches. I try to get an even layer that covers all the sandwiches.
Then comes the fun part—I spoon half of my chocolate-peanut butter mixture over the whipped topping. I drop it in dollops all over the surface and then gently spread it out.
I sprinkle half of the salted peanuts over the chocolate layer. The sweet-salty combo is absolutely divine!
Time to repeat! I add another layer of ice cream sandwiches, followed by the remaining whipped topping, chocolate-peanut butter mixture, and finishing with the rest of the peanuts.
The hardest part is waiting while it freezes. I let it firm up for at least 1 hour, though I prefer giving it 2-3 hours if I have the time. When it’s ready, I cut it into squares and serve immediately.

NOTES

Over the years, I’ve picked up a few tricks that make this dessert even better:

I like to let the ice cream sandwiches soften slightly before assembling so they mold together better in the pan.
For easier cutting, I run my knife under hot water between slices.
This dessert needs to be served pretty quickly after removing from the freezer, especially on hot days.
If peanut allergies are a concern, I’ve successfully substituted cookie butter or sunflower seed butter for the peanut butter and used chopped cookies or chocolate chips instead of the peanuts.
For a fancier presentation, I sometimes drizzle extra chocolate syrup on the plates before serving.
The dessert will keep well in the freezer for up to a week if covered tightly (though it rarely lasts that long in my house!).

FAQ

Can I make this dessert ahead of time?
Absolutely! I’ve made it up to three days in advance with great results. Just keep it well-covered in the freezer to prevent freezer burn or any unwanted odors from seeping in. It actually slices better when it’s had plenty of time to firm up.

What can I substitute for the peanut butter if someone has allergies?
When I’m serving guests with peanut allergies, I use almond butter, cookie butter, or even Nutella as a substitute for the peanut butter. Each gives a slightly different flavor profile but works beautifully with the chocolate. For the peanuts, I swap in toasted chopped almonds, chocolate chips, or crushed cookies.

My dessert is too hard to cut when serving. What am I doing wrong?
This happens to me too when I forget to plan ahead! The trick is to remove the dessert from the freezer about 5-10 minutes before you want to serve it. This slight softening makes it much easier to cut cleanly. If you’re in a real hurry, I’ve used a knife warmed under hot water (and then dried) to slice through the frozen dessert more easily.