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Oreo Ice Cream Sandwiches Recipe

★★★★★

4.7 from 111 reviews
  • Author: anna
  • Total Time: 6 hours 30 minutes
  • Yield: 16 sandwiches 1x

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.

Ingredients

Scale

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

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

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Find it online: https://recipiana.com/oreo-ice-cream-sandwiches-recipe/