Oreo Ice Cream Sandwiches

5 from 2 votes

Homemade Oreo Ice Cream Sandwiches are a fun frozen treat for hot summer days -- or anytime you crave cookies and cream.

Prep Time10

Freeze Time5

Total Time5 10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 135kcal

Chill a large metal or glass mixing bowl and beaters in the refrigerator for 30 minutes or the freezer for 10-15 minutes. Keep the heavy cream very cold until it is time to start making the whipped cream
Crush 6 of the Oreo cookies into crumbs. If you like fine crumbs, you can use a blender or food processor. I like to keep plenty of larger chunks of cookie in there, so I place them in a zip top bag and crush them with a rolling pin.
In a very large bowl, whip the cream and vanilla with a hand mixer or stand mixer at medium high speed for 3-5 minutes.
Whip until light and fluffy and stiff peaks form -- this means the peaks stand up straight when the beaters are lifted.
Be careful not to overwhip it or it can become grainy
Fold sweetened condensed milk into the whipped cream.
Gently stir the Oreos into the sweetened whipped cream.
Spoon the mixture into a freezer-safe container or loaf pan. Gently press 2 broken Oreos into the ice cream mixture.
Press plastic wrap directly over the surface of the ice cream, tightly cover it and freeze for 4-6 hours or overnight, until it is completely firm.

Prepare a baking pan or sheet pan with parchment paper.
Twist open the Oreos. Scrape out the centers or leave them in.
Working quickly, scoop 1-2 tablespoons of Oreo ice cream onto one Oreo wafer. Gently press the other Oreo half on top until the ice cream has pressed out to the edges of the bottom cookie.
Place the Oreo ice cream sandwiches in the freezer for 1-2 hours or until firm.
Roll the edges of the frozen sandwiches in mini chocolate chips, if desired.

This recipe makes a big batch of ice cream sandwiches. But I don't always make them all at the same time. Sometimes 6, sometimes 12, sometimes just 1 or 2.
If you are making the full batch, work quickly, as no-churn ice cream tends to melt a bit faster than store-bought ice cream.
I recommend working in batches so you can get the ice cream sandwiches in the freezer as quickly as possible.
I usually make 6 sandwiches at a time, transfer them to the pan in the freezer, and repeat until all 24 are done.
If the ice cream gets too soft, you may need to put it back in the freezer for a couple of hours to let it firm up.