3 Ingredient, no-churn Oreo ice cream sandwiches are easy to make and perfect the Summer months. They’re made with a 3 ingredient no-churn Oreo ice-cream filling sandwiched between a single Oreo. Vegan, no-bake, no-egg, no-dairy and easy to make!
3 ingredient Oreo Ice-cream Sandwiches
Summer is fast approaching and that means, ICE-CREAM TIME! I have fond memories of the ice-cream van coming round, and while my mum and sister prepped the dinner, me and my dad would sneak to the van and grab an ice-cream- haha! My go-to was a classic 99 or a Oreo ice-cream sandwich. My new vegan version of Oreo ice-cream sandwiches are absolutely delicious and easy to make. They contain a 3 ingredient no-churn ice-cream sandwiched with a Oreo cookie. You’re going to love them!
Looking for more Oreo recipes? Check out my Vegan Oreo Tiramisu, Vegan Oreo Puff Pastry Swirls, Mini No-Bake Oreo Cheesecakes and Vegan Oreo Poptarts.
Here’s why you’ll love these sandwich cookies
- Dairy-free recipe – This recipe is vegan friendly and can easily be made by using a gluten-free Oreo cookies or a Oreo alternative such as LoveMore O-Choco’s.
- You only need 3 simple ingredients!
- Ice-cream is soft and won’t break your teeth after freezing.
- You can use plain vegan cream or a chocolate whipping cream. You can also add in any flavouring such as cocoa or caramel.
- They truly couldnt be easier to make!!!!
- They’re a great make-ahead treat for a hot summer day.
- They’re great for kids to make!
Tools you’ll need to make this recipe
- Mini silicone cookie cup mould
- Mini food processor
- Rolling pin
- Piping bag
- Spoons
- Measuring scale
- Mixing bowls
- Electric hand whisk / stand mixer
Why this recipe WORKS!
You truly can’t beat a cold ice cream sandwich on a warm and sunny summers day. They’re always a huge hit. I personally love them as it combines my two favourite desserts in one: Oreo cookies and ice-cream!
The ice-cream is basically dairy-free whipping cream which gets whipped up to peaks, then combined with vegan condensed milk, the cream from inside Oreo cookies and crumbled up Oreo cookies. We separate the cream from the Oreo so you get a smooth and creamy ice-cream base with that delicious Oreo cream flavour, with speckles of the cookie.
I think the main reason every one loves an Oreo is that delicious cocoa biscuit paired with the creamy filling. It really is scrumptious. BUT once you try this recipe, you’re taste buds will never be the same again. They remind me of the double stuff Oreo cookies but on a MASSIVE scale (just look how thick they are)!!! This recipe is simply too easy not to make for Summer, you are going to absolutely love them!
Ingredients you’ll need
Make sure to pick up these ingredients on your next shopping trip, full written recipe and quantities are in the recipe card at the bottom of the page.
- Oreo cookies: The star of the show is the Oreo cookie. You can use any Oreo for this recipe including regular, double stuffed or even the golden Oreos (I did make a few with the golden cookie and they were delicious!). I prefer the double stuff and golden as they are much easier to seperate without breaking.
- Vegan cream: For this recipe you want to use a really good, stable vegan whipping / double cream. My favourites are The Coconut Collaborative Double Cream and the Flora Plant Based Double. Both whip up to soft peaks and stay creamy when frozen!
- Vegan condensed milk: The addition of the condensed milk helps prevent the cream from freezing and crystallising by adding a chewy texture. It’s essential. My go-to is the Carnation Condensed Oat Milk and Natures Charm Condensed Oat / Coconut Milk. You can simply use your favourite vegan condensed milk for this recipe (including homemade).
How to make a Oreo Ice-cream sandwich with only 3 ingredients?
Let me run you through some of the simple steps which goes into making these easy little treats. You can find the full written recipe and ingredients list in the recipe card at the bottom of the page.
- Separate the cream from the Oreo’s
Carefully twist the Oreo’s in half being careful not to break them, use a knife to slide off the cream and place in a separate bowl. You want to do this with all 10 Oreo cookies. With the cookie, transfer into the mini food processor and blitz until fine, alternatively you could crush them in a bowl with a rolling pin for ease.
- Whip up the cream
In a stand mixer with balloon whisk attachment or bowl with an electric hand whisk, whip up the cream until soft peaks form then add in the condensed milk and Oreo cream. Whip to combine. Fold in the Oreo crumbs.
- Pipe in mould
Transfer the ice-cream into a piping bag, snip off the tip and fill each cavity with the cream. Use a of-set spatula to level them out then freeze.
- Serve
Place a Oreo cookie down, lay on the ice-cream on top then sandwich with another cookie. Serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
No-Churn Oreo Ice-Cream Sandwiches
- Total Time: 4 hours
- Yield: 15 1x
- Diet: Vegan
Description
3 Ingredient, No-Churn and Vegan Oreo Ice-cream Sandwiches! Creamy Oreo ice-cream sandwiched with an Oreo cookie! MUST MAKE for Summer!
Ingredients
Ingredients for the ice-cream
- 10 oreo cookies (cream and cookies separated)
- 220ml of dairy-free whipping / double cream
- 60g of vegan condensed milk
+
- 1 pack of Oreo cookies (for the sandwich)
Instructions
Method
- Carefully twist and separate the cream filling from the 10 Oreo cookies. Place the Oreo cookies in a mini food processor and blitz until crumb like, and place the cream fillings in a small bowl.
- Add the whipping cream into a food processor with balloon whisk attachment and whip on high speed until thick and creamy. Add in the condensed milk, Oreo cream filling and whip to combine. The mixture will be thick!
- Fold in the Oreo cookie crumbs.
- Transfer into a piping bag and snip off the tip. Pipe the filling into each mould, and level out the tops using the back of a spoon or off-set spatula.
- Place the silicone mould on a baking tray, this helps to lift to the freezer without it bending and effecting the ice-creams.
- Freeze until solid, at least overnight!
- Use a knife to cut the Oreos in half, these will be used to sandwich the ice-cream (you can leave in the cream or remove and nibble on, it’s up to you!).
- Once the ice-cream is set, use some pressure to pop them out of the silicone mould. Lay a Oreo cookie half down, lay on the ice-cream then place another Oreo half on top to complete the sandwich. Repeat for all the Ice-creams.
- Serve and enjoy.
Notes
To store: Keep stored in an air-tight / sealed container in the freezer and allow to come to room temperature for a few minutes before serving so help soften the ice-cream slightly.
Best enjoyed within 2 weeks of making.
- Category: Ice-cream
- Method: No-Bake
- Cuisine: American
