Description
These Oreo Ice Cream Sandwiches combine a rich Oreo crust with creamy vanilla whipped cream and crushed Oreo filling, creating a delicious no-bake frozen treat perfect for any occasion. The recipe is straightforward and requires freezing time to set the layers, resulting in a decadent dessert that’s easy to slice and serve.
Ingredients
Scale
Crust and Filling
- 600 g whole Oreo cookies (about 50 cookies)
- 170 g unsalted butter, melted
- 100 g Oreo crumbs (reserved from the crushed Oreos)
Ice Cream Layer
- 500 g heavy cream
- 1 tablespoon vanilla extract
- 150 g condensed milk
Instructions
- Prepare Pan: Line a 9×9 inch square pan with parchment paper and set aside to ensure easy removal of the ice cream block later.
- Crush Oreos: Use a food processor to blitz the Oreo cookies into fine crumbs. If a processor is unavailable, place Oreos in a ziplock bag and crush finely with a rolling pin. Reserve 100 g of the crumbs separately for the filling.
- Make Crust Mixture: Transfer the remaining Oreo crumbs to a mixing bowl. Add melted butter and stir until the mixture resembles wet sand.
- Form Crust Base: Press half of the Oreo crumb mixture evenly into the bottom of the lined pan using a spatula or the bottom of a cup. Chill in the freezer while preparing the filling. Cover and keep the remaining crumb mixture warm.
- Whip Cream: In a large mixing bowl, beat heavy cream and vanilla extract with an electric hand mixer until stiff peaks form.
- Fold in Condensed Milk: Slowly pour condensed milk into the whipped cream while folding gently with a spatula until fully combined, ensuring a smooth, creamy texture.
- Add Oreo Crumbs: Fold the reserved 100 g Oreo crumbs into the cream mixture until evenly distributed for added texture and flavor.
- Assemble Ice Cream Layer: Pour the ice cream mixture over the chilled crust base and smooth the surface evenly with an offset spatula. Freeze for 1-2 hours until firm to the touch.
- Add Top Crust Layer: Gently spread the remaining Oreo crumb mixture over the ice cream layer. Press lightly with a flat-bottomed cup to create an even layer without pressing too hard.
- Final Freeze: Freeze the assembled ice cream sandwich for at least 6 hours or overnight for best results to allow the layers to set completely.
- Serve: Lift the block using the parchment paper edges. Using a sharp knife dipped in hot water and dried, cut into 8 rectangular sandwiches. Serve immediately or store in the freezer until ready to enjoy.
Notes
- Use a hot knife dipped in warm water to achieve clean slices when cutting the ice cream sandwiches.
- For best texture, freeze overnight before serving.
- Keep sandwiches stored in an airtight container in the freezer to prevent freezer burn.
- You can substitute regular Oreos with gluten-free Oreos to make this dessert gluten-free.
- Adjust the amount of vanilla extract according to taste preference.
