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Oreo Ice Cream Sandwich

5 from 2 votes
Created by Mariam E.
Three desserts 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!
Prep Time 15 mins
Cook Time 25 mins
Total Time 6 hrs 40 mins
Course Dessert
Cuisine American
Servings 12 small sandwiches
small sandwiches

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.

Nutrition

Calories: 570kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 304mg | Potassium: 178mg | Fiber: 1g | Sugar: 50g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg
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