Cookies and Cream Ice Cream Sandwiches
These cookies and cream ice cream sandwiches are a fun and tasty take on the classic ice cream sandwich. With a homemade twist these ice cream sandwiches will have you cooling off in no time.
Equipment
- Stand/Hand Mixer
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- 2 9x9 pans
- Parchment Paper
- Plastic Wrap
Ingredients
- 3/4 cup unsalted butter (1½ sticks)
- ¾ cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 2 tbsp corn syrup
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 cup oreos; about 15 (filling removed and finely crushed)
- ⅓ cup cocoa powder
- 3 tbsp black cocoa powder**
- ¾ tsp salt
- 1 tsp baking soda
- ¾ tsp baking powder
Ice Cream
- 1 quart cookies and cream ice cream
Instructions
- Preheat oven to 350℉. Grease and line two 9x9 baking pans with parchment paper, leaving extra on the sides for easy removal.
- In the bowl of a stand mixer, cream butter, sugars and corn syrup until light and fluffy; about 3-4 minutes.
- Add in eggs, one at a time. Mix in vanilla extract.
- In a separate bowl combine the flour, finely crushed Oreos, cocoa powders, salt, baking soda and baking powder. Add the dry mixture to the wet ingredients and mix until completely incorporated.
- Split the dough equally into the two prepared pans. Press the dough down into an even layer filling the pans.
- Bake for 12-15 minutes. The edges will be set and the tops will be shiny and no longer wet to the touch.
- Allow cookies to cool completely before removing from pans.
To Assemble
- When cookies are completely cooled, line a clean 9x9 pan with plastic wrap making sure to leave a few extra inches around the edges for easy removal. I used two pieces to make sure the whole pan was adequately covered.
- Place one cookie, bottom side up, in the plastic lined pan.
- Using a spatula spread 1 quart of cookies and cream ice cream evenly over the cookie. Place the second cookie on top of the ice cream, bottom side down. Press down on the cookie sandwich to make sure everything sticks together.
- Pull the remaining ends of the plastic wrap up and cover as much of the top of the cookie as possible. Place in freezer for at least 2-3 hours before slicing into 8 bars.
Notes
**Black cocoa powder can be substituted for Hershey's Special Dark cocoa powder (to maintain the dark color), or regular cocoa powder
When assembling the ice cream sandwich:
- Allowing ice cream to sit out for a few minutes to make it easier to spread out.
- Add extra ice cream if you like extra thick ice cream sandwiches. I'd recommend adding no more than 1 extra pint of ice cream.