Description
These Oreo Ice Cream Sandwiches feature a delightful combination of a crunchy Oreo cookie crust layered with a creamy, homemade vanilla Oreo ice cream filling. Perfect for a refreshing dessert, they are easy to make with no baking required and can be prepared ahead for a cool treat anytime.
Ingredients
Scale
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 cookie crumbs (set aside from the initial crushing)
Instructions
- Prepare the 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 Oreo Cookies: Use a food processor to blitz the Oreo cookies into fine crumbs. If a food processor is unavailable, place the cookies in a ziplock bag and crush thoroughly with a rolling pin until finely ground. Reserve 100g (about ½ cup) of these crumbs for the ice cream filling and set aside.
- Make the Oreo Crust: Transfer the remaining Oreo crumbs to a medium mixing bowl, add the melted butter, and stir well until the mixture resembles wet sand and is evenly moistened.
- Form the Base Layer: Press half of the Oreo crumb mixture firmly and evenly into the bottom of the prepared pan, using a spatula or the bottom of a cup. Place the pan into the freezer while preparing the filling to firm up the crust.
- Whip the Cream: In a large mixing bowl, use an electric hand mixer to beat the heavy cream and vanilla extract until stiff peaks form, creating a fluffy base for the ice cream.
- Incorporate Condensed Milk: Gradually fold the condensed milk into the whipped cream mixture using a spatula, mixing until no streaks remain, ensuring a smooth, sweet filling.
- Add Oreo Crumbs to Filling: Gently fold the reserved 100 g of Oreo crumbs into the cream mixture just until combined to add texture and flavor.
- Assemble the Ice Cream Layer: Pour the prepared ice cream filling over the chilled Oreo crust, smoothing the surface evenly with an offset spatula. Freeze for 1-2 hours until the surface firms up.
- Add Top Crust Layer: Spread the remaining half of the Oreo crumb mixture over the firm ice cream layer. Press gently with a flat-bottomed cup to form an even crust without compressing too hard to avoid disrupting the ice cream beneath.
- Final Freeze: Freeze the entire assembled block for at least 6 hours or preferably overnight until completely set and firm.
- Slice and Serve: Remove the ice cream block from the pan using the parchment edges. Cleanly cut into 8 rectangular sandwiches using a sharp knife warmed under hot water for smooth slicing. Serve immediately or store sandwiches in the freezer for later enjoyment.
Notes
- For best results, use full-fat heavy cream and sweetened condensed milk as they provide the creamiest texture and sweetness balance.
- If you don’t have a food processor, a rolling pin and a sturdy bag are an effective alternative for crushing Oreos.
- Ensure the pan is well lined so you can easily lift and slice the ice cream block once frozen.
- Press the top cookie crust layer gently to avoid mixing or softening the ice cream layer underneath.
- This recipe requires advance preparation and freezing time, so plan ahead for the best results.
- You can wrap individual sandwiches in parchment paper for convenient storage and serving later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 32g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
