Oreo-Stuffed Ice Cream Sandwiches
Brownie and chocolate chip lovers don’t have to choose—these ice cream sandwiches combine both (plus a hidden cream-filled cookie surprise)! One baking sheet does double duty, baking both layers at the same time for easy prep.
Recipe Overview
Level: Easy
Total Time: 6 hours 30 minutes (includes freezing)
Active Time: 30 minutes
Yield: 24 ice cream sandwiches
Directions
Preheat the oven to 375 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil (leave a 2-inch overhang on at least two sides) and coat with cooking spray.
Arrange chocolate sandwich cookies on half of the baking sheet in 6 rows of 4 cookies each. Cover the cookies with cookie dough, pressing and spreading it into and over the cookies to form one giant chocolate chip cookie that covers half the sheet.
Prepare brownie batter according to package directions. Pour the batter into the empty half of the pan, then arrange vanilla sandwich cookies on top of the brownie batter in 6 rows of 4. Press the cookies gently into the batter.
Bake until a toothpick inserted in the center of both the chocolate chip cookie and brownie portions comes out with just a few crumbs, 20 to 23 minutes. Let cool completely in the pan on a cooling rack (about 2 hours), then freeze to firm up for 30 minutes.
Use the foil overhang to lift the giant cookie out of the pan and carefully flip it onto a cutting board (avoid bending or cracking). Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
With a warm serrated knife, trim the rough edges of the giant cookie to form an even 12-by-16-inch rectangle. Cut it crosswise into two halves: one brownie half and one chocolate chip cookie half (each 8-by-12-inches). Lay the chocolate chip cookie half on the prepared baking sheet with the chocolate sandwich cookies facing up.
Working quickly, spread ice cream evenly across the chocolate chip cookie half, reaching all the way to the edges. Smooth the top and sides. Place the brownie half on top of the ice cream with the vanilla cookies facing down, and gently press to adhere.
Fold the plastic wrap around the assembled sandwich to hold its shape, then freeze until hardened—at least 6 hours or overnight. Use a warm serrated knife to cut into 24 ice cream sandwiches.
