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Oreo Ice Cream Sandwiches

Oreo ice cream sandwiches with thick homemade chocolate cookies and a cookies-and-cream ice cream center. Sandwich, freeze, and slice-ready for a dark chocolate cookie and creamy vanilla ice cream contrast.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cookies
  • 1.75 cup all-purpose flour Measure level for sturdy cookies.
  • 0.75 cup unsweetened cocoa powder Sift if lumpy for smoother dough.
  • 1.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened Softened so it creams properly.
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Ice cream filling
  • 0.5 gallon cookies and cream ice cream, softened Softened for easy spreading between cookies.

Equipment

  • 1 sheet pan

Method
 

Make the chocolate cookies
  1. Preheat oven to 350F, then beat softened butter and granulated sugar until fluffy. Add the eggs and vanilla extract and mix until smooth.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together, then stir into the butter mixture to form a thick dough. Mix just until no dry streaks remain.
  3. Scoop dough into large rounds (about 3 tablespoons each) and press flat on a lined sheet pan. Space them with room to spread.
  4. Bake at 350F for 10-12 minutes, until the edges are set. Cool completely before assembling sandwiches.
Assemble and freeze
  1. Scoop a generous portion of cookies-and-cream ice cream and place it between two cooled cookies. Press the top cookie down to spread the ice cream to the edges.
  2. Press the ice cream edge in crushed Oreo cookies to coat the perimeter. Wrap each sandwich individually and freeze for at least 1 hour before serving.

Notes

For the cleanest sandwich, chill the assembled cookies briefly in the freezer (10–15 minutes) before coating edges, so the ice cream firms and holds the shape. Store wrapped sandwiches in the freezer up to 2 weeks; freezing is best with no additional thaw-refreeze. For a lighter option, use reduced-fat cookies-and-cream ice cream if you want less richness, and expect a slightly softer bite.