Oreo Stuffed Ice Cream Sandwiches Recipes

OREO ICE CREAM SANDWICHES

Steps:

• Chill a large metal or glass mixing bowl and beaters in the refrigerator for 30 minutes or the freezer for 10-15 minutes. Keep the heavy cream very cold until it is time to start making the whipped cream
• Crush 6 of the Oreo cookies into crumbs. If you like fine crumbs, you can use a blender or food processor. I like to keep plenty of larger chunks of cookie in there, so I place them in a zip top bag and crush them with a rolling pin.
• In a very large bowl, whip the cream and vanilla with a hand mixer or stand mixer at medium high speed for 3-5 minutes. Whip until light and fluffy and stiff peaks form -- this means the peaks stand up straight when the beaters are lifted.Be careful not to overwhip it or it can become grainy
• Fold sweetened condensed milk into the whipped cream.
• Gently stir the Oreos into the sweetened whipped cream.
• Spoon the mixture into a freezer-safe container or loaf pan. Gently press 2 broken Oreos into the ice cream mixture.Press plastic wrap directly over the surface of the ice cream, tightly cover it and freeze for 4-6 hours or overnight, until it is completely firm.
• IMPORTANT NOTE: This recipe makes a big batch of ice cream sandwiches. But I don't always make them all at the same time. Sometimes 6, sometimes 12, sometimes just 1 or 2.If you are making the full batch, work quickly, as no-churn ice cream tends to melt a bit faster than store-bought ice cream. I recommend working in batches so you can get the ice cream sandwiches in the freezer as quickly as possible. I usually make 6 sandwiches at a time, transfer them to the pan in the freezer, and repeat until all 24 are done. If the ice cream gets too soft, you may need to put it back in the freezer for a couple of hours to let it firm up.
• Prepare a baking pan or sheet pan with parchment paper. Twist open the Oreos. Scrape out the centers or leave them in.
• Working quickly, scoop 1-2 tablespoons of Oreo ice cream onto one Oreo wafer. Gently press the other Oreo half on top until the ice cream has pressed out to the edges of the bottom cookie.
• Place the Oreo ice cream sandwiches in the freezer for 1-2 hours or until firm.
• Roll the edges of the frozen sandwiches in mini chocolate chips, if desired.

OREO-STUFFED ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375ºF. 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, making sure it does not bend or crack. Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
• Using a warm serrated knife, trim the rough edges of the giant cookie so it is 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 chocolate 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.

OREO®-STUFFED OATMEAL SCOTCHIES

Steps:

• Line 2 baking sheets with parchment paper and spray with cooking spray.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
• Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
• Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
• Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.