Oreo Ice Cream Sandwich Recipe
Oreo ice cream sandwiches made with buttery Oreo cookie crust and creamy no-churn cookies and cream filling for an easy frozen dessert.
Servings: 8 bars
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 9x9 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
Use clothespins or binder clips
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
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