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These Oreo Ice Cream Sandwiches are made with layers of buttery Oreo cookie crust and a no-churn cookies-and-cream ice cream filling made from heavy cream and sweetened condensed milk. They slice into perfectly handheld bars that are rich, cold, nostalgic, subtly malty, and surprisingly easy to make at home without an ice cream machine.
Behind This Oreo Ice Cream Sandwich Recipe
There’s something about Oreo desserts that instantly feels nostalgic.
When I first saw Teak & Thyme post these a few years ago, I wanted to make my own version ever since. Just looking at them, you can already tell they taste like the kind of ice cream sandwich you’d grab from an ice cream truck growing up — but with a more homemade, extra indulgent twist.
Instead of soft cookies on the outside, these use a buttery Oreo crust with little flecks of flaky sea salt that balance the sweetness perfectly. The crust stays firm enough to hold everything together straight from the freezer, yet softens just enough to melt in your mouth when you bite into it.
The filling is basically a no-churn cookies-and-cream ice cream that’s light, creamy, and packed with Oreo crumbs throughout. They end up tasting somewhere between an Oreo ice cream sandwich and an ice cream cake, and they disappear ridiculously fast every time I make them.
Tips From My Kitchen
Line the pan with parchment paper. This makes lifting and slicing much easier.
Use binder clips/clothespins. They keep the parchment from folding into the dessert.
Don’t skip freezing between layers. This helps keep the layers clean and distinct. Finish with flaky sea salt. A sprinkle of fleur de sel on top balances the sweetness perfectly and gives these cookies a sweet-and-salty cookies-and-cream flavor.
Use a serrated knife for cleaner cuts. Especially once fully frozen.
Let them sit before serving. These are best after resting at room temperature for about 10 minutes, so they soften slightly and are easier to bite into.
Ingredients You’ll Need & Why
These simple ingredients come together to create the perfect balance of creamy, malty, chocolatey, and sweet-and-salty flavors in these Oreo ice cream sandwiches. Here’s what you’ll need to grab:
Oreo cookies – Get the party-size pack. We’ll use these for both the crust and the filling, giving every layer that classic cookies and cream flavor.
Butter – Binds the Oreo crumbs together into a rich, sliceable crust that softens perfectly even when frozen.
Heavy cream – Whips into a light, fluffy no-churn ice cream filling without needing an ice cream machine.
Sweetened condensed milk – Adds sweetness and gives the filling a creamy, ice-cream-shop-style texture without the effort of churning ice cream.
Malted milk powder – Adds a subtle and indistinct, toasted, nostalgic flavor that makes the filling taste a little more like classic ice cream shop desserts without distracting from the Oreo flavor. You can find this in the powdered milk area in the baking or coffee aisle.
Vanilla extract – Provides vanilla flavor to the ice cream base and enhances the cookies-and-cream filling.
Fleur de sel finishing salt – The flaky sea salt balances the sweetness, creating a subtle sweet-and-salty contrast that makes these taste extra special.
How to Make Oreo Ice Cream Sandwiches
Here’s how to make these Oreo ice cream sandwiches step-by-step, with a few simple techniques that make all the difference, resulting in a summery dessert that will be requested again and again!
Prep the Pan
Start by lining a 9×9 pan with parchment paper.
Leave enough overhang on the sides so you can easily lift the bars out later. Using binder clips or clothespins along the edges helps keep the parchment smooth and taut while assembling.
Crush the Oreos
Place the Oreos into a zip-top bag and crush them into fine crumbs using a rolling pin or mallet.
You want the crumbs fairly fine so the crust presses together easily. Reserve some of the crumbs for the filling before mixing the rest with butter.
Make the Oreo Crust
Slowly stir the melted butter into the Oreo crumbs until the mixture resembles wet sand.
Press half of the mixture firmly into the prepared pan using the bottom of a measuring cup. The tighter and flatter you press it, the cleaner the final slices will look.
Transfer the crust to the freezer while you prepare the filling.
Whip the Ice Cream Filling
In a large mixing bowl, whip together the heavy cream, vanilla, sweetened condensed milk, and malted milk powder until stiff peaks form.
The mixture should become thick, fluffy, and hold its shape when you lift the beaters.
Gently fold in the reserved Oreo crumbs, being careful not to deflate the whipped cream.
Assemble the Layers
Spread the ice cream filling evenly over the chilled Oreo crust.
Use an offset spatula to smooth the top into an even layer, then freeze until the surface feels firm to the touch.
Carefully sprinkle and press the remaining Oreo crust mixture over the top. Press gently so the top layer sticks without pushing too hard into the softer center.
Finish with a sprinkle of fleur de sel for a sweet-and-salty contrast on top, pressing it into the crust so it adheres when it freezes.
Freeze Until Firm
Freeze the bars for at least 4 hours; overnight is even better.
Once fully frozen, lift the entire block out using the parchment paper.
Slice and Serve
Use a large, sharp knife or serrated knife to cut into rectangular bars.
For cleaner slices, run the knife under hot water and wipe dry between cuts.
Serve immediately or wrap individually and return to the freezer for later.
How to Serve and Store Leftovers
Serve these Oreo ice cream sandwiches straight from the freezer, or let them rest for 10 minutes for the ultimate firm yet creamy texture.
Wrap leftovers individually in plastic wrap, then place in a zip-top bag. Store frozen for up to 3 months.
More Desserts to Try
If you love easy frozen desserts like these Oreo ice cream sandwiches, there are plenty of other nostalgic treats worth trying. A few favorites include the cookies-and-cream ice cream cake for another Oreo-packed dessert, and the Oreo delight if you love layered no-bake desserts. The no-bake eclair cake is another easy make-ahead favorite, while the peanut butter bars are perfect if you love rich, sweet-and-salty desserts.
Have you tried this Oreo ice cream sandwich recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Oreo Ice Cream Sandwich Recipe
Ingredients
- 60 Oreo cookies party-size pack
- 1 cup butter melted and cooled
- 2 cups heavy cream
- 1 tbsp vanilla extract
- 6 oz sweetened condensed milk
- 3 tbsp malted milk powder
- 2-3 tsp fleur de sel fininshing salt
Instructions
- Line a 9×9 pan with parchment paper, leaving overhang on the sides and set aside.*
- Crush Oreo cookies into fine crumbs using a zip-top bag and rolling pin or use.a food processor.
- Reserve ½ cup Oreo crumbs for the ice cream filling.
- Combine remaining Oreo crumbs with melted butter until the mixture resembles wet sand.
- Firmly press half of the Oreo mixture firmly into the prepared pan using the bottom of a measuring cup.
- Freeze the crust while preparing the filling.
- In a large bowl, combine heavy cream, vanilla, sweetened condensed milk, and malted milk powder, and beat with a hand mixer until stiff peaks form.
- Gently fold in the reserved Oreo crumbs to create a cookies-and-cream ice cream filling.
- Spread filling evenly over the chilled crust and smooth the top.
- Freeze for 1 hour until the top is set.
- Sprinkle remaining Oreo crust mixture over the top and gently press into an even layer.
- Sprinkle fleur de sel finishing salt over the top.*
- Freeze at least 4 hours or overnight.
- Lift from pan using parchment paper and slice into 8 rectangles.
- Let them sit at room temperature for about 10 minutes before serving for the best texture. Individually wrap any leftovers in plastic wrap for a grab-and-go treat.
Notes
To keep the parchment paper taut. Flaky salt makes a huge difference
A sprinkle of fleur de sel balances the sweetness and gives these a bakery-style cookies-and-cream flavor. Press it into the crust so it adheres when it freezes. Malt powder
Adding a few tablespoons of malted milk powder gives the filling a subtle toasted flavor, making these taste even more nostalgic. Let them soften slightly before eating
Allow the sandwiches to sit out for about 10 minutes before serving so they’re easier to bite into. Press the crust firmly
This helps the sandwiches hold together once sliced. Freeze between layers
It keeps the layers clean and prevents the filling from mixing into the crust. For clean and pretty slices
Run your knife under hot water and be sure to wipe dry between slices. Recipe is adapted from Teak & Thyme.com
