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–+ servings
ice cream sandwiches made with an oreo cookie crust stacked
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5 from 1 vote

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 Time30 minutes
Cook Time0 minutes
8 hours
Total Time8 hours 30 minutes
Servings: 16 sandwiches
Calories: 630kcal
Author: Jennifer Debth

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
US Customary - Metric

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!
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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. 

Nutrition

Serving: 1giant ice cream sandwich | Calories: 630kcal | Carbohydrates: 73g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 405mg | Fiber: 3g | Sugar: 51g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 6mg

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