Make these Oreo Ice Cream Sandwiches, where the crispiness of Oreo crust meets the creamy bliss of homemade ice cream. This no-churn delight promises an explosion of flavors with each bite, offering a perfect escape into a sweet, indulgent experience. Easy to make and even easier to love, this treat will become your go-to for a quick dessert fix that impresses every time.
Oreo Ice Cream Sandwiches Recipe
Why You’ll Love This Recipe:
- It’s simple and easy to make with only a few ingredients.
- Features a crunchy oreo crust and creamy ice cream filling.
- No churning and no eggs required.
- Can be made ahead and stored for weeks.
Tools Needed:
- 9×9″ square pan (with at least 2″ high walls)
- Food processor (optional, but speeds up the process)
- Electric hand mixer (or whisk if mixing manually)
Ingredients:
- 50 whole Oreo cookies
- Unsalted butter (melted)
- Heavy cream
- Vanilla extract
- Condensed milk
Instructions:
- Prep: Line a 9×9″ square pan with parchment paper and set aside.
- Crush Oreos: Use a food processor to turn the Oreo cookies into fine crumbs. If you don’t have a processor, place the cookies in a ziplock bag and crush them with a rolling pin. Set aside 100g of crumbs for later use.
- Make Oreo Crust: Mix the remaining crumbs with melted butter until it resembles wet sand. Press half of this mixture flatly into the bottom of your prepared pan and freeze it briefly while you make the filling.
- Whip Cream: Beat heavy cream and vanilla extract until stiff peaks form.
- Mix Oreo Ice Cream: Gently fold condensed milk into the whipped cream. Once mixed, fold in the 100g of reserved Oreo crumbs.
- Assemble: Pour the ice cream mixture over the chilled crust in the pan. Freeze until firm (1-2 hours).
- Add Second Layer: Top with the remaining crust mixture, pressing lightly. Then, freeze for at least 6 hours, or ideally, overnight.
- Serve: Lift the block out using the parchment paper, slice into 8 rectangular pieces, and serve. The recipe suggests that this size is more manageable than cutting into 6 larger pieces.
Storage:
- Keep in an airtight container or wrapped in the freezer for up to 3 weeks.
Tips:
- Crush the Oreos finely for a more even crust.
- Use heavy cream with a high-fat content for a richer taste.
- Re-freezing after cutting ensures fully solidified edges.
Variations:
Consider experimenting with different flavors by adding other ingredients like matcha powder, cocoa, espresso powder, or strawberry puree to the ice cream mix instead of Oreo crumbs.
FAQs:
- Paper for Wrapping: Use parchment paper to wrap sandwiches for easy handling.
- Keeping Ice Cream Soft: Whipping air into the cream and using high-fat content cream and sufficient sugar (from condensed milk) helps prevent ice crystals, thus keeping the ice cream soft.
- Adjusting for a Larger Pan: For a 9×13″ pan, increase ingredients by 1.5 times, adjusting the thickness of the layers as needed.
Enjoy your homemade Oreo Ice Cream Sandwiches!
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