No-Churn Oreo Ice-Cream Sandwiches
Delicious No-Churn Oreo Ice-Cream Sandwiches perfect for a quick treat.
Equipment
- 8x8 inch baking tin
- food processor
- mixing bowl
Ingredients
For the Cookie Base
- 600 g Classic Oreo Cookies substitute with gluten-free cookies for a gluten-free version
- 180 g Dairy-Free Butter coconut oil can be used as a substitute
For the Cream Filling
- 400 ml Dairy-Free Whipping Cream make sure it’s chilled for optimal whipping
- 300 g Vegan Condensed Milk use homemade or store-bought as you prefer
Instructions
Method
- Line an 8x8 inch baking tin with greaseproof or parchment paper.
- In a food processor, blend 500g of Oreos until fine crumbs form.
- Melt the dairy-free butter and combine it with the crumbled Oreos until the mixture is sticky.
- Firmly press half of the mixture evenly into the base of the lined tin.
- Whip together the dairy-free whipping cream and vegan condensed milk until thick and peaking.
- Fold in the remaining 100g of crumbled Oreos into the whipped mixture.
- Spread the ice-cream filling over the Oreo base.
- Sprinkle the remaining Oreo crumble on top and gently press it to adhere.
- Cover the tin with cling film and freeze for at least 6 hours or overnight.
- Once set, lift out the block and cut into bars using a warm knife.
Nutrition
Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 15gSaturated Fat: 7gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gCalcium: 2mgIron: 4mg
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