Oreo Ice Cream Sandwiches

These homemade Oreo ice cream sandwiches are perfect for the warmer months, with a crunchy Oreo crust and creamy no-churn Oreo ice cream filling. The recipe is easy to follow and doesn’t require churning or eggs, making it a simple yet indulgent dessert!

Ingredients:

• Crust & Ice Cream:
  • 600g Oreo cookies (about 50 cookies)
  • 170g unsalted butter, melted
  • 500g heavy cream
  • 1 tablespoon vanilla extract
  • 150g condensed milk

Tools Needed:

• 9×9″ square pan
• Food processor (optional, or use a rolling pin and Ziploc bag)
• Electric hand mixer (for whipping cream)

Instructions:

1. Prepare the Pan:
   • Line a 9×9″ square pan with parchment paper and set aside.
2. Crush the Oreos:
   • Blitz the Oreo cookies into fine crumbs using a food processor or place them in a Ziploc bag and crush with a rolling pin.
   • Weigh out 100g (½ cup) of the Oreo crumbs and set aside for later.
3. Make the Oreo Crust:
   • Combine the remaining Oreo crumbs with the melted butter, stirring until it resembles wet sand.
   • Press half of the Oreo mixture into the prepared pan. Use a spatula or the bottom of a small cup to make it an even layer.
   • Freeze the crust while preparing the ice cream filling.
4. Whip the Cream:
   • In a large bowl, beat the heavy cream and vanilla extract with an electric hand mixer until stiff peaks form.
5. Make the Ice Cream Filling:
   • Gradually fold the condensed milk into the whipped cream until fully incorporated.
   • Add the 100g of Oreo crumbs that you set aside and fold until just combined.
6. Assemble the Ice Cream Sandwiches:
   • Pour the ice cream mixture over the chilled Oreo crust and smooth with an offset spatula.
   • Freeze for 1-2 hours until the surface is firm to the touch.
7. Add the Second Oreo Crust Layer:
   • Spread the remaining Oreo crust mixture evenly on top of the ice cream layer, pressing it lightly.
   • Freeze for at least 6 hours or overnight.
8. Cut & Serve:
   • Once frozen, lift the block of ice cream out of the pan using the parchment paper.
   • Run a sharp knife under hot water and wipe it dry before cutting the block into 8 rectangular slices.
   • Serve immediately or return to the freezer for later.

Storage:

Store the sandwiches in an airtight container or wrapped in plastic wrap for up to 3 weeks.

Tips:

• Crush the Oreos finely for a flatter and more even crust.
• Use heavy cream with high fat content for a smoother and creamier ice cream.
• Freeze overnight to ensure the sandwiches are solid throughout.

FAQs:

1. What paper should you use to wrap ice cream sandwiches?
   • Use parchment paper to wrap them for easy handling.
2. How do you keep homemade ice cream soft?
   • Whipping the cream to stiff peaks and adding condensed milk helps maintain a soft texture without ice crystals.
3. Can I make this in a larger pan?
   • Yes, multiply the ingredients by 1.5 for a 9×13″ pan.