No Churn Oreo Icecream Sandwiches
About this recipe
No Churn Oreo Ice Cream Sandwiches are the ultimate dessert for Oreo lovers! The ice cream is made without the need for an ice cream machine, and the best part is that it’s loaded with crushed Oreo cookies for the perfect balance of creamy and crunchy. This simple, no-bake treat is perfect for hot summer days, or whenever you’re craving a sweet, cold indulgence.
By using just a few basic ingredients, you can whip up a batch of these irresistible ice cream sandwiches in no time. The creamy Oreo-filled ice cream is sandwiched between two soft chocolate cookies, creating a treat that’s as fun to make as it is to eat. You can even get creative by adding more toppings or drizzles, making them truly your own!
FAQ: No Churn Oreo Ice Cream Sandwiches
1. Can I use a different type of cookie for the sandwiches?
Yes! While chocolate cookies work best, you can try using chocolate chip cookies or even graham crackers for a different twist. Just make sure the cookies are sturdy enough to hold the ice cream.
2. Can I make the ice cream ahead of time?
Yes! You can make the ice cream mixture and freeze it ahead of time. Once it’s set, simply scoop it onto the cookies and re-freeze the sandwiches.
3. Can I add extra toppings to the ice cream?
Absolutely! Feel free to add chocolate chips, mini marshmallows, or extra crushed Oreos into the ice cream mixture for more texture and flavour. You can also drizzle with chocolate syrup or caramel before serving.
4. How should I store these ice cream sandwiches?
Store them in an airtight container in the freezer to keep them fresh. They’ll last for up to 2-3 weeks, but they’re so delicious, they’ll probably be gone long before then!
These No Churn Oreo Ice Cream Sandwiches are the perfect treat for any occasion—simple to make and even easier to enjoy!
Ingredients
Oreo Icecream:
- 1 pack oreos, chopped into smaller bits
- 397g tin of condensed milk
- 600ml double cream/heavy whipping cream
Oreo Base:
- 600g oreos around 4 packs
- 150g unsalted butter, melted
Oreo Ice Cream
- 2 packs Oreos, chopped into smaller bits
- 794g tin of condensed milk
- 1.2L double cream/heavy whipping cream
Oreo Base
- 1.2kg Oreos (around 8 packs)
- 300g unsalted butter, melted
Oreo Ice Cream
- 3 packs Oreos, chopped into smaller bits
- 1.191kg tin of condensed milk
- 1.8L double cream/heavy whipping cream
Oreo Base
- 1.8kg Oreos (around 12 packs)
- 450g unsalted butter, melted
Ingredients
Oreo Icecream:
- 1 pack of Oreos, chopped into smaller bits
- 14 oz tin of condensed milk
- 20.3 oz double cream/heavy whipping cream
Oreo Base:
- 21.2 oz Oreos (around 4 packs)
- 5.3 oz unsalted butter, melted
Oreo Ice Cream
- 2 packs Oreos, chopped into smaller bits
- 28oz tin of condensed milk
- 2 1/2 cups double cream/heavy whipping cream
Oreo Base
- 42oz Oreos (around 8 packs)
- 10oz unsalted butter, melted
Oreo Ice Cream
- 3 packs Oreos, chopped into smaller bits
- 42oz tin of condensed milk
- 3 3/4 cups double cream/heavy whipping cream
Oreo Base
- 63oz Oreos (around 12 packs)
- 15oz unsalted butter, melted
Instructions
- With a knife, quarter one pack of Oreos into smaller bits and set aside.
- In a large mixing bowl, whip the double cream/heavy whipping cream until stiff peaks form.
- Gently fold in the condensed milk until well combined.
- Then fold in the chopped oreos.
- Crush the remaining oreos into fine crumbs using a food processor or by placing them in a ziplock bag and using a rolling pin.
- Mix the crushed oreos with the melted unsalted butter until well combined, it should resemble wet sand but when firmly pressed together keeps it's shape.
- Press half the mixture firmly into the base of a lined 9x9 inch (23x23 cm) pan to form an evenlayer.
- Pour the ice cream into the prepared base and smooth the top and leave to freeze for two hours.
- After two hours, place the other half of crushed oreos over the icecream layer then leave to freeze for two hours.
- After two hours, slice up and enjoy!
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