Oreo Brownie Ice Cream Sandwiches

Homemade no churn Oreo ice cream sandwhiched between two fudgy brownie cookies.

Summer is right around the corner and one thing every great summer needs is a good ice cream sandwich. These brownie cookies are fudgy, extra chocolatey, and have the perfect shiny crackly tops. And the Oreo ice cream sandwiched between them is super easy no churn so theres no fany equipment required. Perfect for the kids. Perfect for the parents. Really can’t go wrong here.

How to Make Oreo Brownie Ice Cream Sandwiches

Start by Making to Oreo No Churn Ice Cream

Prepare a cookie sheet by lining it with saran wrap. This will make it easy to lift the ice cream out and cut out perfect little circles. Chop up 12 Oreo cookies into bite sized chunks. Set aside.

In a small/medium mixing bowl, stir together the sweetened condensed milk, vanilla, and salt. Set aside. In a large bowl, pour in the heavy cream. It helps if the cream and the bowl are very cold. With a hand mixer, begin whipping the heavy cream. Start slow, so it doesn’t splash everywhere, then once it has thickened up a bit, crank the speed up to high. Whip until stiff peaks form. You can also whip the cream by hand or use your stand mixer with the whisk attachment.

Take about 1 C of the whipped cream and stir it into the sweetened condensed milk mixture until well combined. Then take the sweetened condensed milk mixture, and fold it carefully into the remaining whipped cream. You want to be gentle when folding, so you don’t deflate the cream completely. Once it’s all combined, stir in the Oreos.

Pour the ice cream mixture onto the prepared cookie sheet and spread it into an even thin layer – about 1/2 inch thick. Then, pop the cookie sheet into the freezer. Freeze for at least 4 hours, up to overnight.

Make the Brownie Cookies

Preheat the oven to 350 and prepare two cookie sheets with parchment paper. You will need to bake all of the cookies right away once the batter is complete. Cooking them in batches and letting the dough rest on the counter will result in cookies with a different texture and no crackly tops.

In a glass bowl on top of a sauce pan with 2-3 inches of water, melt the butter and chocolate. Melting the chocolate this way is more gentle than the microwave and makes sure your cookies have the best texture. Once the chocolate and butter have completely melted, take the glass bowl off of the heat and let it cool slightly. I used Dark Chocolate Chips in this recipe, but semi sweet will work if that’s what you have, the cookies will just come out a bit sweeter.

While the chocolate is cooling a little, beat the sugar and eggs in the bowl of a stand mixer with the whisk attachment for 5 minutes. The mixture will become light in color. While that’s mixing, stir together the flour, cocoa powder, baking powder, espresso powder (optional) and salt. Turn the mixer to low and slowly pour in the melted chocolate. Mix until combined. Add in the dry ingredients and mix until just combined.

Using a standard 1 TBSP cookie scoop, scoop out 12 cookies per cookie sheet. They will spread while cooking so make sure to leave room between. Bake at 350 for 12 minutes, then allow to cool on the cookie sheet for at leasy 10 minutes. Transfer to a cooling rack and cool completely.

Assemble the Oreo Brownie Ice Cream Cookie Sandwiches

Once the ice cream is frozen and the cookies are cooled, take the ice cream out of the freezer and cut 12 circles using a cookie or biscuit cutter. I used my 2 1/4 in biscuit cutter, and they fit perfectly between the cookies. But you can just use whatever circle cutter you have that’s closest in size to the cookies! Sandwich the ice cream between to cookies and enjoy! You can place the assembled ice cream sandwiches back on the cookie sheet and place in the freezer until ready to serve.

There will be scraps of ice cream left, I just combined them into a freezer safe tupperware container and placed in the freezer. It will keep in the freezer for up to 3 months.

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Check out my other no churn ice cream recipes, like this Blueberry Cheesecake version, or this Cookie Dough version!