You know those moments when it’s just you, the couch, and something sweet? These Oreo ice cream sandwiches are made for that. I’ve always had a soft spot for cookies and cream, and if you hand me anything with a hint of frozen indulgence, I’m already halfway in. What I love about these is that they hit all the notes—crunchy outside, creamy middle, and just the right level of chill. And here’s the kicker: you don’t need an ice cream machine, a candy thermometer, or a culinary degree. Just some crushed Oreos, a little time in the freezer, and a touch of patience while your ice cream firms up. I used coconut cream because it gives that dreamy texture, plus it’s perfect if you’re trying to skip dairy. Sweetened with a kiss of maple syrup and thickened with protein powder, it’s like your favorite childhood treat got a healthy, grown-up twist. Whether you’re into healthy ice cream recipes or on a mission to master homemade protein ice cream, this recipe’s got you. Think of it as the laid-back cousin of sugar free ice cream recipes—cool, creamy, and impossible to stop at just one bite.

1) Key Takeaways
2) Easy Oreo Ice Cream Sandwiches Recipe
3) Ingredients for Oreo Ice Cream Sandwiches
4) How to Make Oreo Ice Cream Sandwiches
5) Tips for Making Oreo Ice Cream Sandwiches
6) Making Oreo Ice Cream Sandwiches Ahead of Time
7) Storing Leftover Oreo Ice Cream Sandwiches
8) Try these Dessert Recipes next!
9) Oreo Ice Cream Sandwiches
10) Nutrition

1) Key Takeaways

No churn or fancy equipment needed
Uses coconut cream and protein powder for a better-for-you base
Perfect make-ahead dessert for parties or cravings
A healthier twist on classic dessert recipes

2) Easy Oreo Ice Cream Sandwiches Recipe

If you ask me, dessert recipes don’t need a lot of bells and whistles. These Oreo ice cream sandwiches come together fast, but they hit every sweet spot. You’ve got crunch from the cookies, creaminess from the chilled coconut, and just enough sweetness from maple syrup.

I’ve tested a few healthy ice cream recipes in my kitchen, but this one wins the gold for simplicity. The protein powder gives it that creamy thickness without the need for extra sugar, and the coconut cream chills beautifully overnight. Even if you’re new to homemade protein ice cream, this is a great place to start.

I make these when I’m craving something frozen and rich but don’t want the crash that comes with a sugar overload. Whether you’re exploring coconut cream ice cream for the first time or collecting sugar free ice cream recipes, these sandwiches are worth keeping in the freezer.

3) Ingredients for Oreo Ice Cream Sandwiches

Oreo Cookies: You’ll need 24 cookies. Go with regular, double-stuffed, or even a gluten-free brand if you want to keep it light.

Coconut Cream: Use a 400ml can, chilled overnight. Scoop out just the thick part, not the liquid. That’s your base.

Maple Syrup: Add 2 to 3 tablespoons to taste. It sweetens the mix without overpowering it.

Vanilla Protein Powder: Two scoops will do it. You can use plain if you want the cookies to shine a little more.

Vanilla Extract: One teaspoon makes the cream smell and taste like dessert. Never skip the vanilla.

Salt: Just a pinch balances the sweetness. A little goes a long way in frozen desserts like these.

4) How to Make Oreo Ice Cream Sandwiches

Step 1. Twist apart the Oreo cookies and scrape out the filling. It’s okay if a few break, just save the best ones for the tops.

Step 2. Drop one cookie into the bottom of each lined muffin cup, flat side down. This gives you a good sturdy base.

Step 3. In a bowl, scoop only the thick part of the chilled coconut cream. Leave the liquid behind or you’ll end up with soup.

Step 4. Add maple syrup, protein powder, vanilla, and salt. Whisk until smooth and fluffy. It should look like soft serve.

Step 5. Spoon the cream mixture into each muffin liner, right on top of the cookie base. Go slow and don’t overfill.

Step 6. Press another cookie gently on top of each cup. Sandwich achieved. Don’t squish too hard or the cream will spill over.

Step 7. Freeze everything for 4 hours minimum. Overnight is better if you want that firm bite.

5) Tips for Making Oreo Ice Cream Sandwiches

Use chilled tools. If your kitchen runs hot, pop your mixing bowl in the fridge before you start. Cold tools help the cream whip better.

Go easy on the sweetener. Coconut cream already has a natural sweetness. If you’re into healthy homemade ice cream, taste as you go and adjust.

Skip the filler. Don’t try to mix the original Oreo cream back in. It melts weirdly and throws off the texture.

Want a stronger protein punch? Use Greek yogurt instead of coconut cream for a firmer and more tangy bite. It’ll shift the flavor, but it’s still good.

6) Making Oreo Ice Cream Sandwiches Ahead of Time

I’ve made these a couple of days before parties and they hold up beautifully. Just keep them in the freezer in a covered container so they don’t pick up any strange flavors.

If you’re stacking them, add a sheet of parchment between each layer to keep them from freezing together. They’re like magnets otherwise.

These are one of those dessert recipes that don’t lose charm with time. In fact, the longer they freeze, the better the cookie texture becomes—almost brownie-like.

7) Storing Leftover Oreo Ice Cream Sandwiches

Pop leftovers in a freezer-safe container with a lid. They’ll stay solid for up to two weeks, maybe longer—but good luck keeping them around that long.

If the tops get icy, let them sit at room temperature for about five minutes before serving. That softens the edges and brings back the creaminess.

This is one of my favorite protein ice cream recipes to keep on standby. It’s like dessert-meets-snack, all ready to go when cravings hit.

8) Try these Dessert Recipes next!

9) Oreo Ice Cream Sandwiches