Introduction: Ready for a Cool, Creamy Dessert?
Craving a sweet, indulgent treat that’s perfect for summer or any time you need a chilled dessert? These Oreo Ice Cream Sandwiches are your ideal choice! Featuring a rich, no-churn vanilla ice cream filling studded with Oreo crumbs, sandwiched between two layers of buttery Oreo crust, this dessert is a delightful blend of creamy, crunchy, and chocolatey flavors. Perfect for parties, hot days, or satisfying your sweet tooth, it’s inspired by your love for bold, crowd-pleasing dishes like Summer Chipotle Chicken Cobb Salad and Zucchini Pad Thai. Adaptable for gluten-free diets, it’s a versatile treat everyone will love. Ready to freeze a delicious masterpiece? Let’s dive into this easy recipe!
Overview: Why Oreo Ice Cream Sandwiches are a Must-Try
These Oreo Ice Cream Sandwiches combine a simple no-churn ice cream with a quick Oreo crust, ready in about 30 minutes of active prep plus freezing time. The no-bake method and minimal equipment make it perfect for easy desserts. What makes it special? It’s a decadent, make-ahead treat that’s ideal for sharing, adaptable for dietary needs, and delivers classic Oreo flavor with a creamy twist, all with minimal effort.
- Time Requirement: About 30 minutes active prep (15 minutes crust, 15 minutes ice cream), plus 8+ hours freezing.
- Difficulty Level: Easy! Perfect for beginners or quick desserts.
- Why It’s Special: A creamy, chocolatey no-churn ice cream sandwich with Oreo crunch.
These Oreo ice cream sandwiches are a sweet, indulgent treat that’s sure to impress. Let’s get freezing!
Essential Ingredients
Here’s what you need to make Oreo Ice Cream Sandwiches. Each ingredient adds to the creamy, crunchy, and chocolatey magic.
- Whole Oreo Cookies (600 g, ~50 cookies): Provide chocolatey, crunchy crust and filling texture.
- Unsalted Butter (170 g, melted): Binds the Oreo crust.
- Heavy Cream (500 g): Creates a rich, no-churn ice cream base.
- Vanilla Extract (1 Tbsp): Adds warm, sweet flavor.
- Condensed Milk (150 g): Sweetens and thickens the ice cream.
Substitutions and Variations
- Oreo Cookies: Use gluten-free chocolate sandwich cookies for gluten-free; regular or double-stuffed Oreos work.
- Heavy Cream: Swap with coconut cream for dairy-free (may alter flavor slightly).
- Condensed Milk: Use dairy-free condensed milk for vegan/dairy-free.
- Gluten-Free Version: Use gluten-free chocolate sandwich cookies; all other ingredients are naturally gluten-free.
- Vegan Version: Swap Oreos with vegan chocolate sandwich cookies, butter with vegan butter, heavy cream with coconut cream, and condensed milk with dairy-free condensed milk.
- Flavor Twist: Add 1 tsp peppermint extract or ¼ cup mini chocolate chips to the ice cream mixture.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~30–40g net carbs per serving); consider a keto ice cream recipe with sugar-free chocolate cookies for a similar treat.
Step-by-Step Instructions
Making these Oreo Ice Cream Sandwiches is simple, with a quick crust and no-churn ice cream. Follow these steps for a perfect dessert every time.
Step 1: Prepare the Pan
- Line a 9×9-inch square pan with parchment paper, leaving overhang for easy removal. Set aside.
Tip: Ensure parchment covers sides for easy lifting; lightly grease the pan to help parchment stick.
Step 2: Make the Oreo Crust
- In a food processor, blitz 600 g Oreo cookies into fine crumbs (or place in a zip-top bag and crush with a rolling pin).
- Weigh out 100 g (½ cup) crumbs and set aside for the ice cream filling.
- Transfer remaining crumbs to a medium bowl, add 170 g melted unsalted butter, and stir until the mixture resembles wet sand.
- Press half the Oreo mixture into the prepared pan using a spatula or the bottom of a small cup to form a flat, even layer.
- Freeze the crust for 15–20 minutes while preparing the ice cream. Keep the remaining Oreo mixture warm (e.g., near the stove).
Tip: Press firmly for a sturdy crust; keep the second half of the mixture soft for easy spreading later.
Step 3: Make the Ice Cream Filling
- In a large mixing bowl, use an electric hand mixer to beat 500 g heavy cream and 1 Tbsp vanilla extract until stiff peaks form (3–5 minutes).
- Slowly fold in 150 g condensed milk with a spatula until no streaks remain.
- Gently fold in the reserved 100 g Oreo crumbs until just combined.
Tip: Whip cream to stiff peaks but avoid over-beating; fold gently to keep the mixture airy.
Step 4: Assemble the Layers
- Pour the ice cream mixture over the chilled Oreo crust and smooth into an even layer with an offset spatula.
- Freeze for 1–2 hours until the surface is firm to the touch.
- Gently spread the remaining Oreo crust mixture over the ice cream, pressing lightly with a flat-bottomed cup to form an even layer (avoid pressing too hard to prevent sinking).
Tip: Ensure the ice cream is firm before adding the top crust; spread gently to maintain layers.
Step 5: Freeze and Slice
- Freeze the assembled pan for at least 6 hours or overnight until fully set.
- Lift the ice cream block out using the parchment overhang.
- Run a sharp knife under hot water, wipe dry, and cut into 8 rectangular slices.
Tip: Warm the knife for clean cuts; work quickly to prevent melting.
Step 6: Serve
- Serve immediately or wrap individual sandwiches in parchment and return to the freezer.
Tip: Serve straight from the freezer for firm texture; offer with a dusting of powdered sugar or chocolate drizzle for extra flair.
Assembly: Building the Perfect Oreo Ice Cream Sandwiches
Making these Oreo Ice Cream Sandwiches is all about creating a creamy, crunchy dessert with balanced layers. Here’s how to make them perfect:
- Crush Oreos Finely: Ensure crumbs are uniform for a smooth crust.
- Whip Cream Airy: Beat to stiff peaks for a light ice cream texture.
- Layer Evenly: Press crust and smooth ice cream for consistent slices.
- Freeze Fully: Allow enough time for a firm, sliceable dessert.
Presentation Tips:
- Serve on chilled plates for a polished dessert presentation.
- Pair with a keto-friendly side like whipped coconut cream (if adapted for keto) or fresh berries (non-keto).
- Garnish with a sprinkle of Oreo crumbs, a drizzle of chocolate sauce, or a mint sprig for elegance.
Storage and Make-Ahead Tips
These ice cream sandwiches are best enjoyed fresh but store well for make-ahead treats. Here’s how to keep them fresh:
- Storing Leftovers:
- Wrap individual sandwiches in parchment or plastic wrap and store in an airtight container in the freezer for up to 1 month.
- Serving from Frozen:
- No thawing needed; serve directly from the freezer.
- Let sit for 1–2 minutes for slightly softer texture if desired.
- Make-Ahead Tips:
- Prepare and freeze the entire dessert up to 1 week ahead.
- Crush Oreos and make crust mixture (without butter) up to 2 days ahead; store airtight.
- Assemble and freeze at least 6 hours before serving for best results.
Tip: Wrap tightly to prevent freezer burn; label with date for freshness.
Recipe Variations
These Oreo Ice Cream Sandwiches are versatile, drawing on your love for indulgent, crowd-pleasing dishes like Summer Chipotle Chicken Cobb Salad. Here are some fun ideas:
- Gluten-Free Version: Use gluten-free chocolate sandwich cookies; all other ingredients are gluten-free.
- Vegan Version: Swap Oreos with vegan chocolate sandwich cookies, butter with vegan butter, heavy cream with coconut cream, and condensed milk with dairy-free condensed milk.
- Mint Chocolate: Add 1 tsp peppermint extract to the ice cream mixture for a minty twist.
- Double Chocolate: Fold in ¼ cup mini chocolate chips or drizzle with melted chocolate before freezing.
- Nutty Crunch: Add ¼ cup chopped peanuts or almonds to the ice cream mixture.
Tip: Serve with a scoop of vanilla ice cream or a glass of cold milk for extra indulgence.
Conclusion: A Creamy, Crunchy Treat to Love
Oreo Ice Cream Sandwiches are the perfect way to enjoy a decadent, chilled dessert that’s both creamy and crunchy. With a no-churn vanilla-Oreo ice cream filling and buttery Oreo crusts, they’re as delicious as they are easy to make. Perfect for parties, hot days, or sweet cravings, this dessert is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every chocolatey, creamy bite. What’s your favorite way to enjoy these Oreo ice cream sandwiches? Share your ideas in the comments and let us know how it turned out!
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Oreo Ice Cream Sandwiches
Description
Craving a sweet, indulgent treat that’s perfect for summer or any time you need a chilled dessert? These Oreo Ice Cream Sandwiches are your ideal choice! Featuring a rich, no-churn vanilla ice cream filling studded with Oreo crumbs, sandwiched between two layers of buttery Oreo crust, this dessert is a delightful blend of creamy, crunchy, and chocolatey flavors
Ingredients
Here’s what you need to make Oreo Ice Cream Sandwiches. Each ingredient adds to the creamy, crunchy, and chocolatey magic.
- Whole Oreo Cookies (600 g, ~50 cookies): Provide chocolatey, crunchy crust and filling texture.
- Unsalted Butter (170 g, melted): Binds the Oreo crust.
- Heavy Cream (500 g): Creates a rich, no-churn ice cream base.
- Vanilla Extract (1 Tbsp): Adds warm, sweet flavor.
- Condensed Milk (150 g): Sweetens and thickens the ice cream.
Substitutions and Variations
- Oreo Cookies: Use gluten-free chocolate sandwich cookies for gluten-free; regular or double-stuffed Oreos work.
- Heavy Cream: Swap with coconut cream for dairy-free (may alter flavor slightly).
- Condensed Milk: Use dairy-free condensed milk for vegan/dairy-free.
- Gluten-Free Version: Use gluten-free chocolate sandwich cookies; all other ingredients are naturally gluten-free.
- Vegan Version: Swap Oreos with vegan chocolate sandwich cookies, butter with vegan butter, heavy cream with coconut cream, and condensed milk with dairy-free condensed milk.
- Flavor Twist: Add 1 tsp peppermint extract or ¼ cup mini chocolate chips to the ice cream mixture.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~30–40g net carbs per serving); consider a keto ice cream recipe with sugar-free chocolate cookies for a similar treat.
Instructions
Step 1: Prepare the Pan
- Line a 9×9-inch square pan with parchment paper, leaving overhang for easy removal. Set aside.
Tip: Ensure parchment covers sides for easy lifting; lightly grease the pan to help parchment stick.
Step 2: Make the Oreo Crust
- In a food processor, blitz 600 g Oreo cookies into fine crumbs (or place in a zip-top bag and crush with a rolling pin).
- Weigh out 100 g (½ cup) crumbs and set aside for the ice cream filling.
- Transfer remaining crumbs to a medium bowl, add 170 g melted unsalted butter, and stir until the mixture resembles wet sand.
- Press half the Oreo mixture into the prepared pan using a spatula or the bottom of a small cup to form a flat, even layer.
- Freeze the crust for 15–20 minutes while preparing the ice cream. Keep the remaining Oreo mixture warm (e.g., near the stove).
Tip: Press firmly for a sturdy crust; keep the second half of the mixture soft for easy spreading later.
Step 3: Make the Ice Cream Filling
- In a large mixing bowl, use an electric hand mixer to beat 500 g heavy cream and 1 Tbsp vanilla extract until stiff peaks form (3–5 minutes).
- Slowly fold in 150 g condensed milk with a spatula until no streaks remain.
- Gently fold in the reserved 100 g Oreo crumbs until just combined.
Tip: Whip cream to stiff peaks but avoid over-beating; fold gently to keep the mixture airy.
Step 4: Assemble the Layers
- Pour the ice cream mixture over the chilled Oreo crust and smooth into an even layer with an offset spatula.
- Freeze for 1–2 hours until the surface is firm to the touch.
- Gently spread the remaining Oreo crust mixture over the ice cream, pressing lightly with a flat-bottomed cup to form an even layer (avoid pressing too hard to prevent sinking).
Tip: Ensure the ice cream is firm before adding the top crust; spread gently to maintain layers.
Step 5: Freeze and Slice
- Freeze the assembled pan for at least 6 hours or overnight until fully set.
- Lift the ice cream block out using the parchment overhang.
- Run a sharp knife under hot water, wipe dry, and cut into 8 rectangular slices.
Tip: Warm the knife for clean cuts; work quickly to prevent melting.
Step 6: Serve
- Serve immediately or wrap individual sandwiches in parchment and return to the freezer.
Tip: Serve straight from the freezer for firm texture; offer with a dusting of powdered sugar or chocolate drizzle for extra flair.
FAQs
1. Can I use store-bought ice cream?
Yes! Soften 1 pint vanilla ice cream, mix with 100 g Oreo crumbs, and use as the filling to save time.
2. Is this dish keto-friendly?
No, with Oreos and condensed milk, it’s high-carb (~30–40g net carbs per serving). For keto, use a keto ice cream recipe with sugar-free chocolate cookies.
3. Can I make it vegan?
Yes! Use vegan chocolate sandwich cookies, vegan butter, coconut cream, and dairy-free condensed milk.
4. Why is my ice cream soft?
- Freeze for at least 6 hours for a firm texture.
- Ensure heavy cream is whipped to stiff peaks.
- Keep the freezer at 0°F or colder.
5. Can I make this ahead?
Yes! Assemble and freeze up to 1 week ahead; wrap tightly for freshness.
6. How long do they last?
Sandwiches last in the freezer for up to 1 month if wrapped well.
7. Can I use a different pan size?
Yes! Use an 8×8-inch pan for thicker sandwiches or a 9×13-inch for thinner ones; adjust cutting portions.
8. What’s the best way to serve it?
Serve frozen on chilled plates, paired with fresh berries or a chocolate drizzle, garnished with extra Oreo crumbs or a mint sprig.