Q1: What is no-churn ice cream, and how does it work?

No-churn ice cream is a magical method for making creamy ice cream without an ice cream maker. It works by combining two key ingredients: whipped heavy cream , which provides the air and light, frozen texture, and sweetened condensed milk , which provides the sweetness and, crucially, its high sugar content prevents the mixture from freezing into a solid, icy block. The result is a perfectly smooth and scoopable ice cream.

Q2: Do I have to use a food processor to crush the Oreos?

No, a food processor is just the fastest and easiest way to get very fine, uniform crumbs. If you don't have one, you can place the cookies in a large, heavy-duty, resealable plastic bag. Seal it, getting most of the air out, and then use a rolling pin, a meat mallet, or even a heavy can to whack and roll over the cookies until they are finely crushed.

Q3: Can I make this recipe dairy-free or vegan?

Yes, with a few smart swaps, you can make a delicious vegan version! Use a vegan "chocolate sandwich cookie" for the crust with melted coconut oil or vegan butter. For the filling, use a can of sweetened condensed coconut milk and whip a can of chilled, full-fat coconut cream (just the thick, solid part) instead of the heavy dairy cream.

Q4: How long will these homemade ice cream sandwiches last in the freezer?

When wrapped properly to protect them from freezer burn, these sandwiches will last for up to one month in the freezer. Be sure to wrap each one individually and tightly in plastic wrap, and then store them in a freezer-safe bag or container.

Q5: Why is it important to chill the first crust layer before adding the filling?

Chilling the first layer of the crust in the freezer for a few minutes helps the melted butter and cookie crumbs to firm up and solidify. This creates a solid, stable base so that when you spread the soft ice cream filling on top, the two layers remain distinct and don't get mixed together.

The Ultimate Homemade Oreo Ice Cream Sandwiches

A homemade, no-bake recipe for thick Oreo ice cream sandwiches made in a square pan. The dessert features a top and bottom layer made from a simple crust of crushed Oreo cookies and melted butter. The filling is a creamy, no-churn ‘cookies and cream’ ice cream, created by folding crushed Oreos into a mixture of sweetened condensed milk and freshly whipped cream. The entire block is frozen solid and then sliced into individual rectangular sandwiches.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 7 hours 30 minutes (includes freezing time)
Yield: 8 sandwiches 1x
Category: Dessert
Method: No-Bake, Layering, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

600 g (about 50) whole Oreo cookies
170 g (about 3/4 cup) unsalted butter, melted
500 g (about 2 cups) heavy cream
1 tablespoon vanilla extract
150 g (about 1/2 cup) condensed milk

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Instructions

Line a 9×9-inch square pan with parchment paper, leaving an overhang on the sides to act as handles.
In a food processor, pulse the Oreo cookies into fine crumbs. Set aside 100g (about ½ cup) of the crumbs for the filling.
Transfer the rest of the Oreo crumbs to a medium bowl. Add the melted butter and stir until the mixture resembles wet sand.
Press half of the buttered crumb mixture into the bottom of the prepared pan in a flat, even layer. Place the pan in the freezer to chill.
Make the Filling: In a large mixing bowl, use an electric mixer to whip the heavy cream and vanilla extract until stiff peaks form.
Slowly pour in the condensed milk while gently folding with a spatula until no streaks remain.
Fold in the 100g of reserved Oreo crumbs until just combined.
Assemble and Freeze: Pour the ice cream mixture over the chilled Oreo crust and smooth it into an even layer. Freeze for 1-2 hours, until the surface is firm to the touch.
Gently spread the remaining Oreo crust mixture on top of the firm ice cream layer and press it down into a flat, even layer.
Freeze for at least 6 more hours, or preferably overnight, until completely solid.
To serve, use the parchment paper handles to lift the block out of the pan. Run a sharp knife under hot water, wipe it dry, and cut the block into 8 rectangular sandwiches.
Serve immediately or wrap individually and return to the freezer.

Notes

Using a parchment paper sling in the pan is a key step that makes it easy to remove the frozen block for cutting.
The ice cream layer needs to be partially frozen before adding the top crust to prevent it from mixing in.
The long final freeze of at least 6 hours is crucial for the sandwiches to become firm enough to slice cleanly.
Running your knife under hot water before each cut will help you make neat, clean slices.

Nutrition

Serving Size: 1 sandwich
Calories: 800-950
Sugar: 60-75 g
Sodium: 500-650 mg
Fat: 55-65 g
Saturated Fat: 30-40 g
Carbohydrates: 75-90 g
Fiber: 3-5 g
Protein: 8-10 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/oreo-ice-cream-sandwiches/