Oreo Ice Cream Sandwiches
Cold, creamy, and full of cookies — these Oreo ice cream sandwiches are the no-bake summer treat you didn’t know you needed. Easy to whip up, dangerously delicious, and totally customizable.
Equipment
- Mixing bowl
- Zip-top bag or food processor for crushing
- Cookie scoop or spoons
- Baking tray
- Parchment paper
- Freezer
Ingredients
- 24 Oreo cookies – The classic kind crushed but not pulverized (leave some chunks for drama).
- 2 cups vanilla ice cream – Softened slightly not melted into soup… learned that the hard way.
- 1 tablespoon butter – Optional but helps bind the crumbs if you’re feeling fancy.
- 1/2 teaspoon vanilla extract – For that extra cozy flavor hug.
- A pinch of salt – Because salt + sweet = magic babe.
- Optional add-ins: mini chocolate chips chopped nuts, rainbow sprinkles if you wanna show off.
Instructions
Crush It Like You Mean It
- Take those Oreos and crush them by hand or in a zip-top bag with a rolling pin. No need to get too technical. You want pieces, not powder — this is a texture-forward dessert, OK?
- If using butter, mix it in now with the crumbs until they clump slightly. It’s optional, but I swear it gives the edges that bakery-style vibe.
Scoop, Press, Freeze, Repeat
- Line a tray with parchment paper. Using a cookie scoop or just your inner rebel, grab a heaping spoonful of softened ice cream and sandwich it between two generous spoonfuls of crushed Oreos. Press gently to shape.
- Warning: It will get messy. Your hands will freeze. You’ll question your life choices. Push through, honey — it’s worth it.
Chill, Babe
- Pop those beauties in the freezer for at least 1–2 hours. Let them firm up before serving or storing. The waiting is the hardest part… trust me, I’ve tried rushing it, and it gets melty real fast.
Serve Like a Star
- Right before serving, roll the sides in sprinkles or mini chips if you're feeling extra. Or just eat them straight-up in your pajamas. Both are valid.
Notes
- Texture tip: Don’t crush the Oreos into dust — chunks make it more interesting (and delicious).
- Ice cream too soft? Pop it in the freezer for 5–10 minutes before sandwiching.
- Add flair: Roll edges in mini chocolate chips, nuts, or sprinkles before freezing.
- Make ahead: Wrap individually in wax paper and store in a freezer-safe container for up to 7 days.
- Flavor swaps: Try cookies & cream ice cream for the ultimate Oreo overload, or mint chip for that fresh twist.