Beat the heat with the ultimate sweet treat: homemade Oreo ice cream sandwiches! No churn malted cookies and cream ice cream is sandwiched between hot fudge and two no-bake cookie crusts.
I keep hearing that ice cream sandwiches are having a moment again, so I thought we’d celebrate by making our own! These Oreo ice cream sandwiches are about 1,000 times better than anything you’d find in the freezer section and I promise, they’re so quick and easy to whip up.
Why you’ll love these
- No Cooking. No churn (meaning you don’t need an ice cream machine) ice cream is sandwiched between two no-bake oreo crusts. Or keep it even easier and use store-bought ice cream instead.
- Crowd Favorite. There’s a reason Oreo is named “America’s Favorite Cookie”.
- Endless flavors. Play around with different mix-ins, cookies, and ice creams!
Ingredient notes
- Oreos – regular, gluten-free, or generic “sandwich cookies” will work. This has not been tested with double stuffed or thins, so I wouldn’t recommend it, because I’m not sure how many you’d need or if it would hold together as well.
- Butter – salted, unsalted, or even plant-based butter should be fine.
- Salt – optional, but I think it balances out the sweetness nicely.
- Hot Fudge – homemade or store-bought! This makes the crust taste like the gooey/crunchy layer of a Dairy Queen ice cream cake!
- Ice Cream – use your favorite homemade ice cream or store-bought for an extra easy treat! Pictured: No Churn Oreo Ice Cream!
How to make
- Pulse or blend Oreos into a fine crumb.
- Stir in salt and melted butter.
- Press half the mixture into a parchment paper lined 9×13 inch pan.
- Spread on half the hot fudge.
- Pour on the no-churn ice cream mixture, press with saran wrap, then freeze until the top is firm to the touch.
- Spread on the remaining hot fudge.
- Evenly crumble the remaining Oreo mixture on top.
- Gently, but firmly press the Oreo into an even layer to create the top crust, then freeze until the ice cream has fully hardened.
- Cut into bars and enjoy!
Variations
- Try another flavor of Oreo. Peanut butter, mint, golden, birthday cake, etc. Graham crackers or another cookie may also work!
- Use store-bought ice cream. Take a short-cut and use your favorite carton! I’d guess you’d need 1-2 (1.5 quart) containers.
- Swap the hot fudge. Nutella, salted caramel, peanut butter, cookie butter, maybe even marshmallow fluff?!
- Try another flavor of ice cream. Try any of my other no-churn ice cream flavors, instead (the s’mores ice cream would be insane).
How to store
Leftovers will last in a sealed airtight container in the freezer for up to 2 weeks.
– Jennifer
Oreo Ice Cream Sandwiches
Beat the heat with the ultimate sweet treat: homemade Oreo ice cream sandwiches! No churn malted cookies and cream ice cream is sandwiched between hot fudge and two no-bake cookie crusts.
Prep Time: 30 minutes
Cook Time: 0 minutes
Yield: 16 sandwiches
Equipment for this recipe
(equipment shown are affiliate links)
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) container(s) softened store-bought ice cream
- 1 (12-13 oz) jar hot fudge topping or about 1 1/4 cups homemade hot fudge
Instructions
- Line a 9×13-inch baking pan with parchment paper, with extra hanging over the sides to lift the finished bars out. Set aside.
- In a food processor, pulse Oreos (including the cream filling) into a fine crumb.
- Pour crumbs into a large bowl, add the melted butter and salt, then stir to combine.
- Pour half the mixture into the prepared pan. Set aside the remaining half for later.
- Press the crumbs down firmly into the bottom to make a compact crust (I use the bottom of a metal spatula), then place in the freezer for 15-20 minutes.
- While the crust is in the freezer: if using my no-churn ice cream: make the ice cream according to directions, but stop before freezing the mixture. Set aside.
- Once the crust is firm, spread on half the hot fudge (NOT HEATED), then pour the non-frozen ice cream mixture (or softened store-bought ice cream) on top and spread into an even layer.
- If you made your own ice cream, press plastic wrap directly onto the surface (this prevents it becoming too icy), then freeze until the surface of the ice cream has firmed up, about 2 hours. *If using softened store-bought ice cream, you can skip this step.
- Gently top the semi-frozen ice cream with remaining hot fudge (NOT HEATED), then evenly sprinkle on the remaining Oreo crumble mixture.
- Gently press the crust into a flat and even layer (don’t press too hard, because the middle of the ice cream likely isn’t set yet).
- Freeze again for at least 4-6 hours, or until the ice cream has fully frozen.
- Use the parchment paper to lift the bars out of the pan, cut into sandwiches, then enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:N/A
Freezer:2 Weeks
Reheat:N/A
*Storage times may vary based on temperature and conditions
Notes
I cut these into 16 bars, but they're huge. This could easily make 32 squares instead of 16 rectangles, which would cut the calories in half.
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Nutrition Information
Nutrition Facts
Oreo Ice Cream Sandwiches
Amount Per Serving (1 giant ice cream sandwich)
Calories 630 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 83mg28%
Sodium 417mg18%
Potassium 405mg12%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 51g57%
Protein 8g16%
Vitamin A 854IU17%
Vitamin C 1mg1%
Calcium 175mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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Jennifer @ Show Me the Yummy