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.