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Oreo Ice Cream Sandwiches with Malted Milk and Fleur de Sel Recipe

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4 from 25 reviews

This Oreo Ice Cream Sandwich recipe features a crunchy Oreo cookie crust combined with a creamy, malted cookies-and-cream ice cream filling. No ice cream maker is needed—just a few simple ingredients and freezing time transform crushed Oreos, heavy cream, and sweetened condensed milk into deliciously cool, sweet treats perfect for warm days or any dessert craving.

  • Total Time: 5 hours 20 minutes (including freezing time)
  • Yield: 8 ice cream sandwiches

Ingredients

Crust

  • 60 Oreo cookies (party-size pack)
  • 1 cup butter, melted and cooled

Ice Cream Filling

  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • 6 oz sweetened condensed milk
  • 3 tbsp malted milk powder
  • ½ cup reserved Oreo cookie crumbs (from above)

Topping

  • Remaining Oreo crust crumbs (from crust mixture)
  • 2-3 tsp fleur de sel finishing salt

Instructions

  1. Prepare Pan: Line a 9×9 inch pan with parchment paper, leaving an overhang on the sides to allow easy removal later. Set aside.
  2. Crush Oreos: Place all 60 Oreo cookies into a zip-top bag and crush them into fine crumbs using a rolling pin, or pulse in a food processor. Reserve ½ cup crumbs for the ice cream filling.
  3. Make Crust: Combine the remaining Oreo crumbs with the melted, cooled butter until the mixture resembles wet sand. Firmly press half of this mixture into the prepared pan evenly using the bottom of a measuring cup to make the crust base.
  4. Chill Crust: Freeze the crust in the pan while preparing the filling so it firms up.
  5. Make Ice Cream Filling: In a large bowl, combine heavy cream, vanilla extract, sweetened condensed milk, and malted milk powder. Using a hand mixer, beat the mixture until stiff peaks form. This will create a rich and creamy no-churn ice cream base.
  6. Add Oreo Crumbs: Gently fold in the reserved ½ cup Oreo crumbs into the whipped cream mixture to achieve a cookies-and-cream flavor with crunchy bits.
  7. Assemble Ice Cream Layer: Spread the ice cream filling evenly over the chilled crust and smooth the top with a spatula. Freeze for 1 hour until the top is set but not fully frozen.
  8. Add Toppings: Sprinkle the remaining Oreo crust crumbs evenly over the set filling layer and gently press them into an even layer. Then sprinkle 2-3 teaspoons of fleur de sel finishing salt over the top to add a subtle salty contrast.
  9. Freeze Fully: Freeze the assembled dessert for at least 4 hours or overnight until fully firm and sliceable.
  10. Serve: Lift the ice cream sandwich slab out of the pan using the parchment paper overhang and slice into 8 rectangles. Let sit at room temperature for about 10 minutes before serving for optimal creamy texture. Wrap any leftovers in plastic wrap for grab-and-go enjoyment.

Notes

  • Using fleur de sel finishing salt adds a sophisticated salty-sweet balance, but can be omitted if preferred.
  • Letting the sandwiches sit at room temperature for 10 minutes before serving softens the filling slightly for easier bites.
  • Ensure heavy cream is cold before whipping for better volume and stability.
  • You can store the sandwiches wrapped individually in plastic wrap for up to 1 week in the freezer.
  • Use malted milk powder for a nostalgic, richer flavor in the ice cream filling.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/oreo-ice-cream-sandwiches-with-malted-milk-and-fleur-de-sel-recipe/