Homemade MONSTER Oreo Ice Cream Sandwich Recipe

Delicious homemade Oreo ice cream is sandwiched between buttery Oreo cookie layers in this yummy frozen treat! This monster Oreo ice cream sandwich recipe is so easy, but looks (and tastes) impressive!

Oreo Ice Cream Sandwiches

I’ve found your new favorite tasty treat for the summer — homemade Oreo ice cream sandwiches. America’s favorite cookie just got a makeover, and it is a fantastic combination of authentic Oreo flavor, a buttery base, and creamy, sweet homemade no-churn ice cream.  

These easy cookies ‘n cream ice cream sandwiches are the perfect chill-out treat. They’re not hard to make, and are easy to eat when dessert time rolls around! 

One last thought — with a whole line of Oreo cookies out there, you can make tons of different flavor with one small substitution!

Why you want this recipe

  • GIGANTIC ice cream sandwiches
  • no churn ice cream centers
  • soft and delicious Oreo crust — same texture as commercial ice cream sandwiches, but better flavor!
  • easy to make
  • Only 4 ingredients!


This recipe is made from just 4 simple ingredients you can get from the grocery store. No weird stuff like cellulose gel, high fructose corn syrup, guar gum, or soy lecithin in these babies!

  • Oreo Cookies: These are the star of the show! You will use these little sandwich cookies to make the crust, and as a mix-in to the ice cream. I buy the family-sized package of regular Oreos, and that is the perfect size for this recipe! You can also use double-stuff Oreos, big Oreo cookie wafers, or any other chocolate sandwich cookie.
  • Butter or Margarine: You can use either of these to make the crust. The fat content in both of these is what keeps the crust of the sandwich soft and bite-able after being frozen.
  • Heavy Whipping Cream: This forms the base of the no-churn ice cream. I do not recommend substituting this.
  • Sweetened Condensed Milk: This is used to sweeten the ice cream. I do not recommend substituting this ingredient either.


Step 1 | Crush the Oreos

Start by crushing your Oreos. You can do this by putting them in a Zipoc bag and running your rolling pin over them repeatedly. I put mine in my food processor. 

I like to crush my Oreos in 2 sizes — I do about 10 cookies in larger pieces to mix into my ice cream, and the other 40 into finer crumbs to create the crust. 

Note: I do not recommend using the store-bought Oreo crumbs. They are so fine that once you add the butter/margarine, you end up with something that looks like soup and is hard to work with. Real Oreo cookie pieces that you have crushed yourself work better. 

Step 2 | Make the Crust

1. Keep back about 1/2 cup of crushed Oreo to mix in to the ice cream (if you do like me and keep some in larger pieces, these are the ones you will put to the side). Pour the rest into a medium mixing bowl. Melt the butter, then pour it into the Oreos in the mixing bowl Mix everything together. You’re looking for the Oreos to have the texture of wet sand. 

Note: This is a little more buttery than your average Oreo crust — that’s because you need all that extra fat to keep the crust soft when it’s frozen. A regular Oreo crust freezes hard as a rock!

Oreo Crust

2. Next, line a 9×9 pan with parchment paper, then spread half the crust over the bottom of the pan. Use your finger or a spoon to press the crust into the corners and compact it as much as possible. Then, toss it in the freezer until the ice cream is ready to layer on top.

Crust in pan

3. You will not use the other half of the crust for a while. I would cover it and put it in the fridge in the meantime.

Step 3 | Make the Ice Cream 

1. In a large mixing bowl, or the bowl of a stand mixer, dump your whipping cream. You are going to whip your cream into stiff peaks. This video is fantastic for understanding the difference between stiff and soft peaks. 

As a word of warning, don’t over-whip. The first time I tested this recipe, a kid outside started screaming, and I ran to the rescue with the mixer still running. After I bandaged a knee and carried the little one home, I came back to butter in my mixing bowl, and buttermilk splashed all over my kitchen. We enjoyed the butter, but cleaning up the buttermilk was not my favorite. Don’t make that mistake.

Stiff peaks

2. After you achieve stiff peaks, you’re going to drizzle your sweetened condensed milk into the whipped cream, then fold the milk in. This video is my favorite for showing how to fold stuff in. 

3. Finally, you get to fold in the Oreo pieces to make your ice cream cookies ‘n cream flavored!

4. Your last move with the ice cream is to spread your it over your bottom crust. Then, put your delicious treats back in the freezer for 1-2 hours.

Oreo Ice Cream

Step 4 | Add the Top Crust

Pull your ice cream bars out of the freezer. They should have a somewhat solid consistency when you press on the ice cream with your finger. 

Your last step is to take the remaining Oreo crust and spread it over the top. Just like with the bottom, you can use your fingers or the back of a spoon to compact it down. Don’t press too hard — the ice cream will give!

Top Crust

Throw your bars back in the freezer for about another hour for that final freeze. 

Step 5 | Enjoy!

To eat your bars, remove them from the freezer. Use a hot knife to loosen the edges, then remove the bars from the pan. You can use the hot knife to cut them into pieces. These bars are gigantic — I cut mine into 8, but you could easily get 16 from this by cutting the monster bars in half!

Oreo Ice Cream Sandwiches


  • One of my favorite things about these tasty handheld sandwiches is how versatile they are. You are not limited to chocolate Oreos for your crust and mix-in. You can make these with any flavor Oreos — which means you can make Golden Oreo ice cream sandwiches, Mint Oreo ice cream sandwiches, Churro ice cream sandwiches, Lemon ice cream sandwiches, and so much more! That’s the magic of Oreo.
  • You can also use other kinds of cookies for your base. This will work with ice animal cookies, Nilla wafers, and even Biscoff cookies.
  • Another option for you is to use store-bought ice cream to create different flavors on the inside of your ice cream sandwiches. You can buy regular scoopable tubs of ice cream from the grocery store, allow it to thaw enough that it’s spreadable, and spread it over your homemade crust. I love Dreyer’s grand ice cream for this — it’s perfectly creamy and scoops well!


How do I store the leftover Oreo ice cream sandwiches?

Store the ice cream sandwiches in an airtight container in the freezer for up to 2 weeks.

Can I use margarine instead of butter?

Yes, you can use either butter or margarine in this recipe. Both will work well for binding the crushed Oreos together. The ones in the pictures are the bars I tested with margarine. They worked great!

How many Oreo cookies do I need for this recipe?

You will need about 50 Oreo cookies. This is roughly the size of a family-sized Oreo package.

Can I make the Oreo ice cream sandwiches gluten-free? 

Sure can! Use gluten-free Oreo-style cookies and ensure that all other ingredients (like the sweetened condensed milk and butter/margarine) are gluten-free. 

What if I don’t want gigantic ice cream sandwiches?

You can make these in a muffin tin for individual portions, or you can simply cut your sandwiches smaller — this is a nice option for kids with little hands! 

Monster Oreo Ice Cream Sandwiches
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Homemade Oreo Ice Cream Sandwiches

Buttery Oreo crust surrounds a deliciously creamy homemade ice cream filling!
Prep Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 603kcal
Cost $11.00


  • 50 Oreo cookies
  • ¾ cup butter or margarine
  • 2 cups heavy whipping cream
  • ½ cup sweetened condensed milk


  • Crush your Oreos. Set aside 1/2 cup (approx 10 Oreos) for later use. Place the rest in a medium bowl.
  • Melt butter and add to Oreos in bowl. Mix Oreos and butter to create crust.
  • Line a 9×9 pan with parchment paper. Press 1/2 the Oreo crust into the bottom of the pan. Place the pan in the freezer.
  • In a large mixing bowl, pour the heavy whipping cream. Whip the cream until stiff peaks form.
  • Fold sweetened condensed milk into the whipped cream.
  • Fold reserved Oreos into the ice cream base.
  • Remove 9×9 pan from freezer and spread Oreo ice cream over the crust.
  • Return pan to freezer and allow ice cream to freeze for 2 hours.
  • Remove pan from freezer and press remaining Oreo crust into the top. Return pan to freezer and allow bars to freeze until solid, approximately 2 hours.
  • To serve, loosen bars from pan with a knife that has been run under hot water. Cut bars with hot knife and serve frozen.
Tried this recipe?Mention @homanathome or tag #homanathome


Calories: 603kcal | Carbohydrates: 63.3g | Protein: 4.2g | Fat: 39.3g | Saturated Fat: 13.6g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 16.7g | Cholesterol: 47.6mg | Sodium: 492.4mg | Potassium: 208mg | Fiber: 2.1g | Sugar: 40.4g
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