No-Churn Oreo Ice-Cream Sandwiches

Summer desserts don’t get much better than this: No-Churn Oreo Ice-Cream Sandwiches. Imagine biting into layers of creamy, dreamy vegan ice cream sandwiched between crunchy, buttery Oreo cookie crusts. These no-bake treats are simple to make, require just a handful of ingredients, and are perfect for cooling off on a hot day or impressing guests with minimal effort.

Whether you’re hosting a summer party, enjoying a family dessert, or just craving a chocolatey, creamy indulgence, these ice-cream sandwiches are a showstopper. The best part? They’re vegan and no-churn, meaning you don’t need an ice cream maker, eggs, or dairy to enjoy them. It’s an accessible, foolproof recipe that brings the classic Oreo ice cream sandwich to life in your own kitchen.

Why You’ll Love This Recipe

• Vegan-friendly: No dairy, no eggs, completely plant-based.
• No-churn convenience: Skip the ice cream maker—perfect for beginners and busy home cooks.
• Minimal ingredients: Only 4 main ingredients for a delicious dessert.
• Customizable: Add chocolate chips, caramel, or even peanut butter swirls.
• Make-ahead dessert: Assemble in advance and freeze for stress-free summer entertaining.
• Crowd-pleaser: Oreo cookies are universally loved, making these sandwiches an instant hit.

Ingredients Breakdown

Here’s the ingredient list, grouped logically, and measured precisely to match the recipe.

Ingredients for the Base & Topping

• 600g classic Oreo cookies
• 180g dairy-free butter

Ingredients for the Ice Cream

• 400ml dairy-free whipping cream
• 300g vegan condensed milk

Yield: 8–10 ice-cream sandwiches
Prep Time: 10 minutes (+ overnight freezing)
Method: No-bake
Cuisine: American / Vegan

Tools & Equipment Needed

• 8×8” loose-base or push-up tin
• Greaseproof / parchment paper
• Food processor or blender
• Small saucepan (for melting butter)
• Medium mixing bowl
• Electric hand whisk or stand mixer with balloon whisk attachment
• Off-set spatula or back of a spoon
• Sharp knife (preferably warmed before cutting)

Optional: Kitchen towel, hot water, silicone spatula.

Step-by-Step Instructions

Step 1: Prepare the Oreo Base

1. Line the tin: Line the base and sides of an 8×8” tin with parchment or greaseproof paper, leaving some overhang for easy removal later.
2. Crush the Oreos: In a food processor or blender, add 500g of Oreo cookies and blitz until fine, crumb-like pieces form.
3. Melt the butter: Either on the hob in a small saucepan or in the microwave, melt 180g dairy-free butter.
4. Combine crumbs and butter: Pour melted butter into the crushed Oreos and mix until the crumbs are sticky and can hold together when pressed.
5. Press into the tin: Pour half of the Oreo mixture into the lined tin and compact firmly into the base, ensuring the edges are filled. Press with fingers or the back of a spoon.

Step 2: Make the Ice Cream Filling

1. Whip cream and condensed milk: In a medium mixing bowl or stand mixer bowl, combine 400ml dairy-free whipping cream and 300g vegan condensed milk. Whip on high speed for 3–5 minutes until thick and peaks form.
2. Fold in Oreos: Blitz the remaining 100g Oreos and gently fold them into the whipped mixture. Ensure even distribution without deflating the cream.
3. Spread ice cream: Pour the whipped Oreo cream over the Oreo base layer. Use an off-set spatula or back of a spoon to smooth and spread evenly, tapping the tin gently to remove air bubbles.

Step 3: Top With Remaining Oreo Crumbles

1. Add topping: Sprinkle the remaining buttery Oreo crumbles over the top of the ice cream layer.
2. Press lightly: Use fingers to gently press the crumbles into the ice cream so they stick.

Step 4: Freeze Until Firm

1. Cover and freeze: Wrap the tin with clingfilm or plastic wrap and place in the freezer. Freeze for at least 6 hours, preferably overnight, until completely firm.
2. Slice into sandwiches: Lift the slab out of the tin using the parchment overhangs. Use a sharp knife to cut into 8–10 bars. Tip: Warm the knife under hot water and dry it with a tea towel before slicing for clean edges.

Step 5: Serve & Enjoy

Serve directly from the freezer for a cold, refreshing treat. Perfect for summer afternoons, birthday parties, or as a decadent after-dinner dessert.

Tips & Variations

• Extra chocolate: Add a drizzle of melted vegan chocolate over the top before freezing.
• Peanut butter twist: Swirl in vegan peanut butter into the ice cream mixture.
• Mini sandwiches: Use a smaller tin for individual portion-sized sandwiches.
• Flavor variations: Substitute Oreos with other vegan chocolate cookies, such as chocolate chip or gluten-free options.
• Storage tip: Keep frozen in an airtight container for up to 1 week.

Flavor Profile & Pairings

• Taste: Sweet, creamy, and chocolatey with the iconic Oreo crunch.
• Texture: Crunchy cookie base, smooth whipped cream ice cream, soft yet firm frozen center.
• Serving suggestion: Pair with vegan hot chocolate, iced coffee, or fresh fruit for a balanced treat.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	~320 kcal
Protein	3g
Carbohydrates	35g
Fat	20g
Fiber	1g
Sugar	20g

Dietary Notes: Vegan, dairy-free, egg-free. Contains gluten unless using gluten-free cookies.

Make-Ahead & Storage Tips

• Freezing: Assemble in advance and freeze overnight. Perfect for parties or summer picnics.
• Serving: Serve frozen; do not thaw completely for best texture.
• Transport: Wrap each bar individually in parchment paper for easy portability.

FAQs

Q1: Can I use other cookies besides Oreos?
A1: Yes! Any vegan chocolate cookies work well. Adjust sweetness as needed.

Q2: Can I make these gluten-free?
A2: Substitute Oreos with gluten-free chocolate cookies. Ensure vegan condensed milk is used.

Q3: How long will these last in the freezer?
A3: Up to 1 week for optimal flavor and texture.

Q4: Can I use canned coconut cream instead of whipping cream?
A4: Yes, but ensure it’s the thick cream portion from chilled coconut milk.

Q5: Do I need a stand mixer?
A5: No, an electric hand whisk works fine. It may take slightly longer to reach stiff peaks.

Cooking Timeline at a Glance

Step	Time
Base prep	10 min
Ice cream preparation	5–7 min
Spread and top	5 min
Freeze until firm	6–12 hours
Total active time	20–25 min
Total including freezing	Overnight

Serving Suggestions

• Serve straight from the freezer for an ice-cold treat.
• Add extra Oreo crumbs or drizzle of vegan chocolate on top for a decorative touch.
• Plate with fresh berries or mint leaves for summer parties.

Ingredient Spotlight

Oreo Cookies

• Provide both the base and crunchy topping, iconic flavor, and texture.
• Gluten-free alternatives exist for dietary needs.

Vegan Condensed Milk

• Adds sweetness and creaminess without dairy.
• Can be store-bought or homemade from coconut milk and sugar.

Pro Cooking Tips

• Compact the base: Firmly press Oreo-butter mixture into the tin to prevent crumbling.
• Whip cream thoroughly: Ensure thick peaks for a creamy yet stable ice cream layer.
• Layer carefully: Smooth ice cream evenly and tap tin to eliminate air pockets.
• Cutting bars: Warm the knife for clean, professional-looking slices.

Storage & Freezing Guide

• In the freezer: Store in an airtight container for up to 1 week.
• Individual portions: Wrap each bar in parchment paper for easy serving.
• Avoid thawing: Serve directly from the freezer for best texture.

Recipe Variations

1. Chocolate Peanut Butter Oreo Sandwiches: Swirl vegan peanut butter into ice cream.
2. Mint Oreo Delight: Add a few drops of peppermint extract to the cream.
3. Caramel Crunch: Drizzle vegan caramel over the top before freezing.
4. Mini Ice-Cream Cups: Use a muffin tin for individual-sized portions.

Expanded Conclusion

The No-Churn Oreo Ice-Cream Sandwiches are the perfect summer dessert: simple, decadent, and delightfully vegan. With a crunchy Oreo base, creamy no-churn ice cream, and the iconic chocolate cookie crunch, this recipe is sure to become a staple for parties, family treats, or solo indulgence.

Even novice bakers can make this recipe with confidence, thanks to its no-bake simplicity. Assemble, freeze, slice, and serve—a sweet, chocolatey summer treat that everyone will love.

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