Mint Oreo Ice Cream Sandwiches

My ultimate comfort summer treat is the ingenious ice cream sandwich. Whether the simple vanilla ice cream wedged between two chocolate wafers, or something with a little more razzle-dazzle, it’s all yummy to me. Today I wanted share my recipe for mint Oreo ice cream sandwiched between two soft chocolate cakes/cookies.

Individually, both components are a cinch. But putting them together, especially on a warm summer day, requires speedy and organized hands. The last thing you want is a melted mess and soggy cakes. Always work with a semi-firm ice cream. Not too firm or it won’t spread, and not too soft or it’ll just melt.

When it comes to ice cream, you can make your favorite, or use store-bought. My favorite is mint with chunks of Oreo cookies. Below is the recipe for both cake and ice cream. Enjoy!

Mint Oreo Ice Cream Sandwiches

  • Servings: 8 Sandwiches
  • Difficulty: Intermediate
  • Print


  • 250g (8.82 ounces) all-purpose flour
  • 175g (6.17 ounces) light brown sugar
  • 180g (6.35 ounces) unsalted butter, softened
  • 50g (1.76 ounces) quality cocoa
  • 250mL (8.45 fluid ounces) low-fat buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tsp baking soda
  • 10-12 drops red food coloring, optional

1. Preheat oven to 180°C (356 degrees Fahrenheit). Sift flour, cocoa, baking soda, and salt together. Set aside.

2. Using a mixer, combine butter and brown sugar and whip for 2 minutes. Add the egg, vanilla, and food coloring. Beat well. Then gradually add the dry ingredients with the buttermilk in small amounts until fully combined.

3. On a baking sheet, lined with parchment paper and lightly oiled, use an ice cream scoop to scoop dollops of batter onto the sheet, evenly spaced about 5cm (1.97 inches) apart.

4. Bake for 15 minutes or until the cakes spring back when lightly touched. Remove from oven and using a large cooking ring, push down into the center of the hot cake to give you 16 perfect rounds. Let cool completely. Place cakes in freezer until ready to fill with ice cream.


Mint Oreo Ice Cream

  • Servings: Makes about 1 Litre
  • Difficulty: Easy
  • Print

  • 300mL (10.14 fluid ounces) whipping cream
  • 397mL 1 can of condensed milk
  • 2 tsp mint extract
  • 10 drops green food coloring, or to desired colour
  • 1 sleeve, approx. 14 Oreo cookies, crumbled and kept frozen.

1. In a large mixing bowl, whip the cream to form soft peaks.

2. Combine condensed milk, mint extract, and colouring. Mix well.

3. Pour mixture into an ice cream maker and churn for 45-60 minutes. Add the Oreo cookies and keep churning until combined, 2-3 minutes.

4. The ice cream should be semi-firm, so if it’s too soft place in freezer to firm up 30-60min. When ready, sandwich a generous scoop of ice cream between two cakes and wrap in wax/food paper. Place in freezer immediately and repeat until all sandwiches are filled. Freeze for at least 4 hours to firm the ice cream. [/recipe}

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