Cookies & Cream Ice Cream Sandwiches

Ice cream sandwiches are one of those desserts that are almost universally loved there's something about ice cream between two cookies that just hits differently from a scoop in a cone. Making them at home means you control the cookie, the ice cream flavour, and the size. This cookies-and-cream version is one of the most crowd-pleasing combinations you can make, and it's far more achievable than it looks.

If you enjoy making frozen desserts, the Roasted Banana Soft Serve and Carrot Cake Ice Cream are both worth bookmarking but these sandwiches are probably the most universally appealing option on the site.

The Cookies

The cookies need to be thin enough to bite through cleanly without the ice cream squeezing out dramatically, and firm enough to hold the sandwich together. Bake them flat use the bottom of a measuring cup to gently press if they spread unevenly and cool completely on a rack before assembling. A chocolate wafer or thin chocolate cookie works best here.

The Ice Cream Filling

Let good-quality vanilla ice cream (or homemade) soften until spreadable but not melted about 5–10 minutes at room temperature. Fold in roughly crushed Oreo cookies. Scoop generously onto one cookie, press the second cookie on top with even pressure, then roll the exposed edges in more crushed Oreos for that finished look.

Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving. This firms everything up and makes them far easier to eat cleanly. They are surprisingly straightforward to make in large batches for a party.

Ingredients

• chocolate cream-filled sandwich cookies, such as original Newman-O’s or Back to Nature Classic Creme Cookies
• cookies & cream “lighter” ice cream or fro-yo, such as Cookies ‘N Cream dairy-free soy ice cream from The Vegan Scoop or Stonyfield Organic Cookies ‘n Cream Frozen Yogurt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
  

Directions

1. wist cookies apart and lay on a plate.
2. Using a mini ice cream scoop or a small spoon, scoop a bit of soy ice cream or fro-yo onto the cream-filled side of each sandwich cookie. Replace the remaining cookies on top, and gently press down to form an ice cream sandwich.
3. Transfer assembled ice cream sandwiches to the freezer and enjoy whenever the craving strikes!

Estimated Nutrition Per Serving

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 190mg
• Total Carbohydrates: 47g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 6g