Oreo Ice Cream Sandwiches Recipe

Introduction

Beat the heat with the ultimate sweet treat: homemade Oreo ice cream sandwiches! Creamy cookies and cream ice cream is sandwiched between a rich, no-bake Oreo crust and drizzled with hot fudge for an irresistible dessert perfect for any summer day.

Ingredients

• 60 regular Oreos
• 1 cup unsalted butter, melted (2 sticks)
• ½ teaspoon salt
• 1 batch Oreo ice cream or about 1-2 (1.5 quart) containers softened store-bought ice cream
• 1 (12-13 oz) jar hot fudge topping or about 1¼ cups homemade hot fudge

Instructions

1. Step 1: Line a 9×13-inch baking pan with parchment paper, leaving extra hanging over the sides to lift the finished bars out. Set aside.
2. Step 2: In a food processor, pulse Oreos (including the cream filling) into fine crumbs.
3. Step 3: Transfer crumbs to a large bowl, add melted butter and salt, then stir to combine.
4. Step 4: Pour half the mixture into the prepared pan and press firmly into a compact crust. Freeze for 15-20 minutes.
5. Step 5: While the crust chills, prepare the ice cream according to your recipe or soften store-bought ice cream.
6. Step 6: Once the crust is firm, spread half the hot fudge (not heated) over it. Then, evenly spread the softened ice cream on top.
7. Step 7: If making homemade ice cream, press plastic wrap directly on the surface to prevent ice crystals and freeze for about 2 hours to firm up. Skip this if using softened store-bought ice cream.
8. Step 8: Gently spread the remaining hot fudge (not heated) over the semi-frozen ice cream. Sprinkle the remaining Oreo crumb mixture evenly on top and press lightly into a flat layer.
9. Step 9: Freeze again for at least 4-6 hours, or until fully frozen.
10. Step 10: Use the parchment paper to lift the bars out of the pan, cut into sandwiches, and enjoy!

Tips & Variations

• Cut the bars into smaller squares to reduce portion size and calories.
• Use homemade hot fudge for a richer, fresher flavor.
• Press plastic wrap onto homemade ice cream layers to prevent icy texture.
• Try different flavored ice creams for fun twists, such as mint or caramel.

Storage

Store the ice cream sandwiches in an airtight container in the freezer for up to 2 weeks. To serve, let soften a few minutes at room temperature before eating for the best texture. Do not store at room temperature or in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ice cream instead of homemade?

Yes! Soften the store-bought ice cream before layering it in the sandwiches. You can skip the extra freezing step for homemade ice cream if you use softened store-bought.

Do the Oreos need to be crushed with the cream filling?

Yes, crushing the Oreos whole, including the cream, adds extra flavor and texture to the crust, making it rich and moist without baking.

Oreo Ice Cream Sandwiches Recipe

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★★★★★

4.7 from 111 reviews

• Author: anna
• Total Time: 6 hours 30 minutes
• Yield: 16 sandwiches 1x

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Description

Beat the heat with these homemade Oreo Ice Cream Sandwiches, featuring no-churn malted cookies and cream ice cream layered between rich hot fudge and two no-bake Oreo cookie crusts. Perfect for a refreshing summer dessert that’s easy to make and irresistibly delicious.

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Ingredients

Scale 1x2x3x

Crust

• 60 regular Oreos
• 1 cup unsalted butter, melted (2 sticks)
• ½ teaspoon salt

Ice Cream Layer

• 1 batch Oreo ice cream or about 1 to 2 (1.5 quart) containers softened store-bought ice cream

Topping

• 1 (12-13 oz) jar hot fudge topping or about 1¼ cups homemade hot fudge

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Instructions

1. Prepare Pan: Line a 9×13-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal of the bars after freezing. Set aside.
2. Make Oreo Crumbs: In a food processor, pulse the Oreos including the cream filling into fine crumbs.
3. Mix Crust: Transfer Oreo crumbs to a large bowl, add melted butter and salt, then stir thoroughly to combine all ingredients.
4. Form Crust Layer: Pour half of the crumb mixture into the prepared pan and press it down firmly into an even, compact crust using the bottom of a metal spatula. Place in the freezer for 15-20 minutes to set.
5. Prepare Ice Cream: If making no-churn ice cream from scratch, prepare it according to the recipe directions but stop before freezing. If using store-bought softened ice cream, proceed to the next step.
6. Assemble First Ice Cream Layer: Once the crust is firm, spread half the hot fudge (do not heat) evenly over it, then layer the softened ice cream mixture on top, spreading into a smooth layer.
7. Freeze Surface: For homemade ice cream, press plastic wrap directly onto the ice cream surface to prevent ice crystals, then freeze until firm, about 2 hours. For store-bought softened ice cream, this step can be skipped.
8. Add Topping: Gently spread remaining hot fudge over the semi-frozen ice cream, then sprinkle the remaining Oreo crumb mixture evenly on top. Press gently into an even layer without compressing the ice cream underneath.
9. Final Freeze: Freeze the assembled bars for at least 4-6 hours or until the ice cream is fully frozen and solid.
10. Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 large ice cream sandwiches or smaller portions as preferred, then enjoy!

Notes

• The recipe yields 16 large sandwiches, but you can cut the bars into 32 smaller squares for lower calorie portions.
• Use softened store-bought ice cream for convenience or make your own no-churn Oreo ice cream for a homemade touch.
• Do not heat the hot fudge topping before spreading to maintain texture.
• Press the middle layer gently to avoid melting or compressing the ice cream too much.
• Store the assembled sandwiches in the freezer for up to 2 weeks for best freshness.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Keywords: cookies and cream ice cream sandwiches, easy summer dessert, homemade ice cream sandwich recipe, ice cream sandwiches, no bake dessert, oreo crust, oreo ice cream sandwiches