Oreo-Stuffed Ice Cream Sandwiches: The Ultimate Dessert Mashup
An indulgent, multi-layered dessert featuring two giant cookies that form an ice cream sandwich. One half is a chocolate chip cookie base stuffed with chocolate sandwich cookies, and the other half is a rich brownie base studded with vanilla sandwich cookies. These two halves are then sandwiched together with a thick layer of vanilla ice cream, frozen, and cut into individual bars.
- Prep Time: 2 hours 55 minutes (includes cooling and initial freezing)
- Cook Time: 22 minutes
- Total Time: 9 hours 17 minutes (includes final freezing)
- Yield: 24 ice cream sandwiches
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Ingredients
- Nonstick cooking spray, for the baking sheet
- 24 chocolate sandwich cookies, such as Oreos
- Two 16.5-ounce packages chocolate chip cookie dough, at room temperature
- One 18.3-ounce box brownie mix (plus required ingredients as listed on the box)
- 24 vanilla sandwich cookies, such as Golden Oreos
- 4 cups (1 quart) vanilla ice cream, softened
Instructions
- Preheat the oven to 375 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with cooking spray.
- Arrange the chocolate sandwich cookies on half of the baking sheet in 6 rows, with 4 cookies per row.
- Cover the chocolate sandwich cookies with the cookie dough, pressing and spreading the dough into and over the cookies to make one giant chocolate chip cookie that covers half of the baking sheet.
- Prepare the brownie batter according to package directions. Pour the batter into the empty half of the pan.
- Arrange the vanilla sandwich cookies on top of the brownie batter in 6 rows, with 4 cookies per row. Press the cookies into the batter.
- Bake until a toothpick inserted in the center of the chocolate chip cookie portion and brownie portion comes out with just a few crumbs, 20 to 23 minutes.
- Let cool completely in the pan on a cooling rack, about 2 hours. Freeze to firm up, about 30 minutes.
- Use the foil overhang as handles and lift the giant cookie out of the baking sheet and carefully flip it over onto a cutting board. Peel away the foil.
- Line the baking sheet with plastic wrap. Using a warm serrated knife, trim the rough edges of the giant cookie to an even rectangle (about 12-by-16-inches).
- Cut it in half crosswise so you have one brownie half and one chocolate chip cookie half (each 8-by-12-inches).
- Lay the chocolate chip cookie piece on the prepared baking sheet so the chocolate sandwich cookies are facing up.
- Working quickly, spread the ice cream across the cookie all the way to the edges. Smooth out the top and sides.
- Place the brownie half, with the vanilla sandwich cookies facing down, on top of the ice cream and gently press to adhere.
- Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape and freeze until hardened, at least 6 hours and up to overnight.
- Use a warm serrated knife to cut into 24 ice cream sandwiches.
Notes
- The recipe notes that ingredient substitutions are available.
- You will need an 18-by-13-inch rimmed baking sheet.
Find it online: https://cookupjoy.com/oreo-stuffed-ice-cream-sandwiches/