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Oreo Ice Cream Sandwiches

Oreo ice cream sandwiches with thick, homemade Oreo-style chocolate cookies and a cookies-and-cream ice cream center. Bake, sandwich, then freeze until the ice cream is firm for clean, dramatic slices.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cookies
  • 1.75 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
For the ice cream sandwich
  • 0.5 gallon cookies and cream ice cream, softened Crumbled Oreos for the rolled edges (as needed).

Equipment

  • 1 sheet pan

Method
 

Make the chocolate cookie dough
  1. Preheat oven to 350F. Beat softened butter and granulated sugar until fluffy, then beat in eggs and vanilla extract.
  2. In a bowl, whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Stir the dry mixture into the butter mixture to form a thick dough.
Bake the Oreo-style cookies
  1. Scoop dough into large rounds (about 3 tablespoons each) and press flat on lined baking sheets. Leave space between each cookie so they spread evenly.
  2. Bake 10-12 minutes until the edges are set and the centers look slightly soft. Cool completely on the pan or a rack so they don’t melt the ice cream.
Assemble and freeze
  1. Place one cookie on a flat surface and sandwich a generous scoop of softened cookies-and-cream ice cream between two cookies. Use the top cookie to seal the filling.
  2. Press the sandwich gently to spread ice cream to the edges. Roll the ice cream edge in crushed Oreos for a double-Oreo look.
  3. Wrap each sandwich individually. Freeze at least 1 hour before serving so the filling is firm and sliceable.

Notes

Pro tip: cool the cookies fully before assembling; warm cookies will cause the ice cream to leak. Store wrapped sandwiches in the freezer up to 2 months for best texture. Freezing is yes—thaw 5-10 minutes in the fridge before eating. For a dairy-light swap, use a cookies-and-cream ice cream alternative and follow the same assembly steps (chill longer if it softens too fast).