Description
Delicious homemade Oreo Ice Cream Sandwiches featuring a crunchy Oreo crust base and topping with a creamy vanilla Oreo ice cream filling. These no-bake treats are easy to make and perfect for freezing and enjoying as a cool dessert.
Ingredients
Scale
Crust Ingredients
- 600 g whole Oreo cookies (about 50 cookies)
- 170 g unsalted butter, melted
Ice Cream Filling
- 500 g heavy cream
- 1 tablespoon vanilla extract
- 150 g condensed milk
- 100 g Oreo crumbs (reserved from crushed Oreos)
Instructions
- Prepare the Pan: Line a 9×9 inch square pan with parchment paper and set aside to make removal of the ice cream sandwiches easier after freezing.
- Crush Oreos: Use a food processor to blitz the Oreo cookies into fine crumbs. If unavailable, place Oreos in a ziplock bag and crush thoroughly with a rolling pin. Reserve 100 g (about ½ cup) of the crumbs in a separate bowl for later use.
- Make Oreo Crust Mixture: Transfer the remaining Oreo crumbs to a medium bowl and stir in the melted butter until the mixture resembles wet sand and is fully saturated.
- Form the Base Layer: Press half of the Oreo crust mixture evenly into the bottom of the prepared pan using a spatula or the bottom of a small cup. Place this in the freezer to chill while preparing the ice cream filling. Keep the remaining crust mixture in a warm place covered.
- Whip Cream: In a large mixing bowl, use an electric hand mixer to beat the heavy cream and vanilla extract until stiff peaks form, indicating firm texture.
- Incorporate Condensed Milk: Slowly fold the condensed milk into the whipped cream using a spatula until fully combined and no streaks remain.
- Add Reserved Oreo Crumbs: Gently fold in the 100 g reserved Oreo crumbs into the whipped cream mixture until just combined, ensuring a consistent Oreo ice cream filling.
- Assemble Ice Cream Layer: Pour the ice cream mixture over the chilled Oreo crust in the pan and smooth the top evenly with an offset spatula. Freeze for 1-2 hours until firm to the touch.
- Add Top Oreo Crust: Carefully spread the remaining Oreo crust mixture on top of the firm ice cream layer. Press gently with the flat-bottomed cup to create an even layer without compressing the ice cream underneath.
- Final Freeze: Freeze the assembled ice cream sandwiches for at least 6 hours or preferably overnight to fully set.
- Slice and Serve: Once fully frozen, lift the ice cream block from the pan using the parchment paper edges. Run a sharp knife blade under hot water, dry it, and cut the block into 8 rectangular sandwiches. Serve immediately or store individually in the freezer for later enjoyment.
Notes
- Using parchment paper in the pan makes it easier to remove the ice cream block once frozen.
- Press the Oreo crust layers firmly but carefully to maintain texture without crushing the ice cream.
- For best texture, allow ice cream sandwiches to freeze overnight before slicing.
- If you don’t have a food processor, use a rolling pin and a sealed bag for crushing Oreos.
- To cut cleanly, warm the knife blade before slicing each piece.
- Store ice cream sandwiches sealed in an airtight container in the freezer for up to 1 week.
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 30g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
