Description
These Oreo Ice Cream Sandwiches are a decadent no-bake dessert combining a rich Oreo cookie crust with a creamy homemade vanilla ice cream filling studded with Oreo crumbs. Easy to prepare and perfect for a refreshing treat on warm days or any time you crave a cool, crunchy, and creamy dessert.
Ingredients
Scale
Oreo Crust
- 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 the crushed Oreos)
Instructions
- Prepare Pan: Line a 9×9 inch square pan with parchment paper and set aside.
- Crush Oreos: Use a food processor to blitz the Oreo cookies into fine crumbs. If unavailable, place Oreos in a ziplock bag and crush finely with a rolling pin. Reserve 100g 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 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 whipped cream while folding gently with a spatula until fully combined.
- Add Oreo Crumbs: Fold the reserved 100g Oreo crumbs into the cream mixture until evenly distributed.
- 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 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.
- 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
- Ensure the Oreo crust is well pressed and chilled before adding the ice cream filling to maintain layers.
- Use a sharp, heated knife to cut clean slices without cracking the ice cream.
- Keep the assembled sandwiches frozen until serving to prevent melting.
- You can substitute regular Oreos with any flavored Oreos to customize the taste.
- For creamier texture, ensure heavy cream is well chilled before whipping.
Nutrition
- Serving Size: 1 sandwich (approx. 1/8 of the recipe)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
