Description
Craving a dessert that’s as exciting as a 4th of July fireworks show and sure to wow your guests? These Oreo-Stuffed Ice Cream Sandwiches are your ultimate summer treat! With a chocolate chip cookie layer, a fudgy brownie layer, creamy vanilla ice cream, and hidden Oreo and Golden Oreo surprises, they’re a no-fuss frozen delight.
Ingredients
A batch of Oreo-Stuffed Ice Cream Sandwiches needs simple ingredients for 24 sandwiches (using an 18×13-inch baking sheet). Here’s what you’ll need:
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Cookie Layer:
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24 chocolate sandwich cookies (e.g., Oreos)
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Two 16.5-ounce packages chocolate chip cookie dough, at room temperature
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Why it matters: Oreos add a crunchy surprise; pre-made cookie dough makes a chewy base quickly.
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Substitutions: Use homemade chocolate chip cookie dough (about 4 cups). Swap Oreos for chocolate wafer cookies or gluten-free sandwich cookies.
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Brownie Layer:
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One 18.3-ounce box brownie mix (plus required ingredients, typically eggs, oil, and water)
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24 vanilla sandwich cookies (e.g., Golden Oreos)
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Why it matters: Brownie mix creates a fudgy layer; Golden Oreos add a creamy crunch.
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Substitutions: Use homemade brownie batter (for an 8×8 pan, doubled). Swap Golden Oreos for vanilla wafers or gluten-free sandwich cookies.
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Ice Cream Layer:
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4 cups (1 quart) vanilla ice cream, softened
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Why it matters: Softened ice cream spreads easily for a creamy center.
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Substitutions: Use strawberry or blueberry ice cream for a patriotic red or blue layer. Swap for dairy-free ice cream (e.g., coconut-based) for vegan sandwiches.
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Optional Patriotic Add-Ins (for 4th of July):
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Red, white, and blue sprinkles or edible stars
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½ cup crushed strawberries or blueberries (for topping or mixing into ice cream)
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Why it matters: Sprinkles and berries add a festive red, white, and blue flair.
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Substitutions: Use red and blue candy melts for drizzling or fresh berries for topping.
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Tip: Let cookie dough and ice cream soften at room temperature for 10-15 minutes for easy spreading. Choose a high-quality brownie mix for fudgy texture. Have extra Oreos for decorating the edges if desired.
Instructions
Step 1: Prep the Baking Sheet
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Preheat the oven to 375°F (190°C).
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Line an 18×13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with nonstick cooking spray.
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Tip: Use a half-sheet pan for the right size. Foil overhangs make lifting easy; spray well to prevent sticking.
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Step 2: Assemble the Cookie Layer
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Arrange 24 chocolate sandwich cookies (e.g., Oreos) on half of the baking sheet in 6 rows of 4 cookies.
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Press and spread two 16.5-ounce packages of softened chocolate chip cookie dough over the Oreos, covering half the baking sheet to form one giant cookie.
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Tip: Use clean hands or a spatula to spread dough evenly. Press gently to embed Oreos without breaking them.
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Step 3: Assemble the Brownie Layer
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Prepare the brownie batter according to the package directions (typically mixing with eggs, oil, and water).
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Pour the batter into the empty half of the baking sheet.
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Arrange 24 vanilla sandwich cookies (e.g., Golden Oreos) in 6 rows of 4 on top of the brownie batter, pressing them in gently.
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Tip: Spread batter evenly to match the cookie layer’s thickness. Press Golden Oreos lightly to avoid sinking.
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Step 4: Bake
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Bake at 375°F for 20-23 minutes, until a toothpick inserted in the chocolate chip cookie and brownie portions comes out with just a few crumbs.
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Let cool completely in the pan on a cooling rack (about 2 hours).
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Freeze the pan for 30 minutes to firm up.
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Tip: Check both sides for doneness; don’t overbake for fudgy brownies. Cool fully to prevent cracking when flipping.
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Step 5: Assemble the Ice Cream Sandwich
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Use the foil overhangs to lift the giant cookie from the baking sheet. Carefully flip it onto a cutting board, ensuring it doesn’t bend or crack. Peel off the foil.
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Line the baking sheet with plastic wrap.
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Place the chocolate chip cookie half (Oreos facing up) on the prepared baking sheet.
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Working quickly, spread 4 cups softened vanilla ice cream evenly over the cookie half, reaching all edges. Smooth the top and sides.
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Place the brownie half (Golden Oreos facing down) on top of the ice cream, pressing gently to adhere.
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Fold the plastic wrap around the assembled sandwich to hold its shape.
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Tip: Soften ice cream just enough to spread (not melted). Work fast to keep it firm. Use an offset spatula for smooth ice cream.
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Step 6: Freeze and Cut
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Freeze the assembled sandwich for at least 6 hours, or overnight, until hardened.
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Use a warm serrated knife to trim the rough edges into a 12×16-inch rectangle.
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Cut crosswise into 24 sandwiches (6 rows of 4).
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Optionally, roll edges in red, white, and blue sprinkles for a 4th of July flair.
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Serve immediately or wrap individually and freeze.
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Tip: Warm the knife under hot water and dry between cuts for clean slices. Serve quickly to prevent melting.
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