Cookies & Graham Ice Cream Sandwiches
Graham crackers, ice cream, Oreos, and chocolate fudge…need I say more?
Outrageously good ice cream sandwiches with just 4 favorite ingredients.
- 15 whole rectangular graham crackers, divided
- 2 quarts ice cream, divided (see TIP A below)
- 10-12 oz. hot fudge topping, at room temperature
- 24 Oreo or Oreo Thins cookies (see TIP B below)
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Line a 9x13-inch pan with heavy duty aluminum foil so that the ends extend 2-3 inches beyond the edge of the pan. Lay 7 and one-half (one square) graham crackers flat across the bottom of the pan. They should perfectly fit in two horizontal rows of 3 crackers and 1 vertical row of 1.5 crackers. Ensure that each cracker fully rests flat on the bottom of the pan. Lastly, take a mental picture of your final cracker pattern since you will want to mimic it later when you add the top layer.
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Pull 1 quart of ice cream directly from the freezer and empty it into the bowl of a 11 to 14-cup food processor fitted with a standard blade. Using short pulses, whir the ice cream in the food processor until it becomes smooth like soft-serve. You may need to periodically use a spatula to scrape down the sides of the bowl and work any large chunks under the blade. The purpose of this step is to achieve a soft, spreadable consistency while still maintaining the frozen integrity of the ice cream. Once the ice cream has reached the desired soft-serve-like consistency, immediately spread it in an even layer over the base layer of graham crackers. Then transfer the pan to the freezer for at least 30-60 minutes for the first ice cream layer to set-up.
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After 30-60 minutes, pull the pan from the freezer (ice cream should be pretty solid) and spread the room-temperature hot fudge over the ice cream layer. Then top the fudge with the Oreos creating a single layer of side-by-side cookies. Return the pan to the freezer for another 5-10 minutes while you prep the next batch of ice cream in the food processor.
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Pull the second quart of ice cream from the freezer and soften it in the food processor just as you did with the first quart. When ready, pull the pan from the freezer and spread the second batch of ice cream in an even layer over the Oreo-cookie layer. Top with the remaining graham crackers in the same configuration that you used on the bottom of the pan. Gently press the top graham crackers into the ice cream and then wrap the entire pan in plastic wrap. Return the pan to the freezer for at least 24 hours.
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After 24 hours, pull the pan from the freezer and lift-out the entire slab by pulling up on the heavy duty aluminum foil. Place the slab at the center of a large cutting board and flatten the aluminum foil away from the sides. Using a very sharp knife or my tool-of-choice—a stainless steel rocker pizza blade—cut the slab into 15 squares following the lines of the graham crackers. Work quickly so that the sandwiches do not become too soft (this will actually make cutting harder). Then peel each sandwich away from the aluminum foil and individually wrap them in parchment paper. Once done, put all individually wrapped sandwiches in a large freezer-safe container or ziplock bags and return them to the freezer. If you have strong willpower, these sandwiches can last in the freezer up to 2-3 weeks.
TIP A: Choose any two varieties that you love! My go-to is mint chocolate chip and vanilla. Just keep in mind that you will be smoothing and softening the ice cream in the food processor, so you may want to stay away from any variety that hinges on the inclusion of big chunks (e.g. Ben & Jerry's Chunky Monkey®). Ice cream varieties with smaller inclusions like cookies & cream, chocolate chip, and pistachio all work great in this recipe.
TIP B: My original version of this recipe uses classic Oreo cookies (you know the ones..."Milk's Favorite Cookie!™"). They obviously create ice cream sandwiches that stand a little higher and also have a more firm cookie-bite in the middle. If you prefer thinner sandwiches and a more consistent texture all the way through, then I recommend using Oreo Thins. Can't go wrong with either option!
Karly · April 25, 2018
I need this in my life! If only I had patience for each step!
off-script recipes · April 25, 2018
I know! Working with ice cream does take some patience, but so worth it Make them once and you have 15 sandwiches waiting for you in the freezer! I hope you give them a try some time.
Albert Bevia · April 25, 2018
I want these ice cream sandwiches in my freezer!!! lol, they really do look so amazing, my kids love ice cream sandwiches, much better to make at home than store-bought, thanks for the tips too!
off-script recipes · April 25, 2018
Absolutely! They’re VERY kid-friendly. In fact, this is one of those recipes where I get my kids to help. Enjoy!