Oreos and ice cream: A quintessential pairing everybody loves. Whether you're 5 or 50, it's hard not to appreciate how the cocoa flavor of the cookie so perfectly complements the sweet and smooth ice cream sandwiched in between. I'd daresay this food pairing is as harmonious as peanut butter and jelly.
Make these for a hot summer afternoon. Make these for dessert. Make these after a break-up.
Or, if you're me, a college kid with the freedom of living away from home and the tastebuds of a toddler, have them for breakfast
Oreo Ice Cream Sandwich
- Prep Time:30 mins
- Cook Time:20 mins
- Total Time:50 mins
- 2 pints your favorite ice cream
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon cold water
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder optional
- sprinkles optional
Before you begin, let butter sit out at room temperature for an hour; it'll make your cookies the perfect degree of fluffy and tender.
If you're in a pinch, microwaving butter for 30 seconds is a quick substitute.
In a large bowl, beat together butter, sugar, salt, and espresso powder.
Add in egg, water, and vanilla. Mix well.
Fold in cocoa powder and flour. Your dough may be a little stiffer than you're used to — don't worry! It's all part of the process.
Preheat oven to 325°F. Grease or line 2 cookie sheets.
Portion dough into 12 ping-pong-sized balls. Place 6 cookie balls on each baking sheet, about 1.5 inches apart.
Lightly coat the bottom of a mason jar or any flat-bottomed cup with cocoa powder. Use it to flatten each cookie ball to about 1/8" thickness (the thinner, the crispier).
Bake cookies for 18-20 minutes. Note: Each oven varies a little, so it's best to check on your cookies at around 18 minutes. Ideally, we want to pull them out when they're firm, but still tender, as they'll continue to cook on the baking sheet. If you smell any scorched chocolate, it's been too long.
Carefully remove cookies and let them cool on a rack for 10 minutes. Then, place in the freezer for another 10 minutes. Meanwhile, retrieve your pints of ice cream.
Horizontally slice your pints into 3 servings each. Run the knife under hot water right before cutting to make it easier.
Pull out your cookies and serve with a chunk of ice cream between every pair. Bon appétit!
And if you need more homemade Oreo's in your life, check out these recipes:
Homemade Oreos (without the ice cream)