Oreos, ice cream and chocolate brownies all in one delicious treat. This Oreo Ice Cream Sandwich recipe is creamy, dreamy and oh so chocolaty. Easy to make and a sure fire hit!
May I introduce you to the ultimate summer dessert. Nobody will pass on an Oreo Ice Cream Sandwich! Creamy, no churn ice cream is studded with crumbled Oreos and sandwiched between velvety, chocolate brownies. Simple to whip up a big batch, but they won’t last long!
If you’re looking for more sweet treats, why not also try my Funfetti Cookie Sandwiches or my Nutella Swirl Banana Muffins!
Why you’ll love this Oreo Ice Cream Sandwich
- An easy dessert recipe. These ice cream sandwiches are so simple to whip up. Made with brownie mix and no ice cream maker needed!
- Loaded with Oreos! This Oreo ice cream is just crammed with those delightful cookie crumbles.
- Three desserts in one. Brownies, ice cream and Oreo’, this is a chocolate lovers dream.
- Perfect for the summer. Super satisfying, creamy and with just the right amount of ‘squidge’, these are great for BBQ’s and summer parties. But also all year round, of course!
Ingredients you’ll need
- Sweetened Condensed Milk
- Oreos: Crushed
- Vanilla Extract
- Salt
- Heavy Whipping Cream
- Brownie Mix: Classic
How to make an Oreo Ice Cream Sandwich
- Make the ice cream. In a large bowl combine the sweetened condensed milk, crushed oreos, vanilla extract, and salt. Then, in a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the condensed milk mixture
- Freeze the ice cream. Pour the mixture into the cold pan, place in the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.
- Make the brownies. Prepare the brownie batter according to the instructions on the box. Pour the brownie mixture on the prepared sheet pan and spread into a thin layer. It should cover at least half of the baking sheet. Bake the brownie batter for 20-25 minutes.
- Freeze the brownies. Once cooled, cover with foil wrap and transfer the baking sheet to the freezer for about 15 minutes.
- Assemble the cookies. Remove the brownies from the freezer, spread the ice cream on half the brownie sheet, cut the other half and place it on top of the ice cream, to make the sandwiches. Freeze for an hour.
- Cut the brownies into squares, serve and enjoy!
Recipe notes and tips
- Line your loaf pan with parchment for easy clean up .
- Be sure not to over whip your whipping cream or it will break down.
- Bake the brownie batter for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- You want the brownies to be rather firm, so you may need to bake a little longer than you normally would.
- When spreading your ice cream, make sure you spread the filling all the way to the edges!
- Make sure you use a sharp knife when cutting your squares.
- Store in the freezer, covered until ready to eat.
FAQ’s
Do I need and ice cream maker?
No, not at all! This ice cream sandwich recipe uses no churn ice cream, it’s easy to make, creamy and delicious. It’s essentially condensed milk and whipping cream – easy and no ice cream maker needed!
What else can I add to these Ice Cream Sandwiches?
If you’re wanting to impress even further, you can drizzle some melted chocolate on top of each square. Add some rainbow sprinkles to top or edges of the filling. Finely copped nuts are good too! A cool thing is to dip just one corner of each square into some melted chocolate – gorgeous delicious!
Can I adjust the serving size?
I’ve cut these dreamy, creamy brownie sandwiches into 12 small squares. These are dense and rich, so even if they look on smaller side, they are still super satisfying. However, you can totally cut them into bigger squares if you like!
Other delicious sweet treats
- Super Moist Pear Cake
- Triple Chocolate Avocado Brownies
- Almond Butter Chocolate Chip Banana Bread
- Almond Joy Ice Cream
I hope you enjoy all the recipes I share with you including this delicious Oreo Ice Cream Sandwich recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Oreo Ice Cream Sandwich
Ingredients
- 14 oz sweetened condensed milk 1 can
- 12 oz oreos crushed
- 1 tbsp vanilla extract
- 1/8 tsp salt or a pinch
- 2 cups heavy whipping cream chilled
- 1 box brownie mix classic
Instructions
- Place a loaf pan in the freezer, line with parchment paper for easy clean up.
- In a large bowl combine the sweetened condensed milk, crushed oreos, vanilla extract, and salt. Use a spatula to mix together until fully combined.
- In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
- Fold the whipped cream into the condensed milk mixture until no longer streaky
- Pour the mixture into the cold pan, place in the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.
- Line a 1/2 sheet baking pan with parchment paper. Set aside.
- Preheat your oven and prepare the brownie batter according to the instructions on the box.
- Pour the brownie mixture on the prepared sheet pan and spread into a thin layer. It should cover at least half of the baking sheet.
- Bake the brownie batter for 20-25 minutes or until a toothpick inserted in the center comes out clean. You want the brownies to be rather firm, so you may need to bake a little longer than you normally would.
- Remove the brownies from the oven and allow to cool completely at room temperature.
- Once cooled, cover with foil wrap and transfer the baking sheet to the freezer for about 15 minutes.
- Remove the ice cream from the freezer and allow it to soften for 5-10 minutes, just enough to scoop and spread easily, not melt.
- Remove the brownies from the freezer and cut the sheet in half. Scoop the ice cream onto one half of the brownie and use a spatula to evenly spread the ice cream over the brownie, going all the way to the edges.
- Place the other half on top and gently press down. Return to the freezer for at least 1 hour.
- Remove from the freezer and cut the brownies into 12 equal sized sandwiches.
- Store in the freezer covered until ready to eat.
Notes
- Line your loaf pan with parchment for easy clean up .
- Be sure not to over whip your whipping cream or it will break down.
- Bake the brownie batter for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- You want the brownies to be rather firm, so you may need to bake a little longer than you normally would.
- When spreading your ice cream, make sure you spread the filling all the way to the edges!
- Make sure you use a sharp knife when cutting your squares.
- Store in the freezer, covered until ready to eat.
Hello,
Thank you for the delicious looking recipe 🙂 I was wondering, how big is your pan for baking the brownies? And also did you add chocolate chips or chocolate chunks to the brownie batter?
I’m having a hard time cutting these. Frozen cream mixture gets squeezed out when I try to slice it!!
Hi Maitha,
You may need to freeze it longer. The ice cream should be really hard not soft before cutting it. Also if you are cutting it directly from the top it will push the ice cream out. Try cutting it from the edge and work your way in it won’t squish it as much. That’s how I cut it.