Oreo Brownie Ice Cream Sandwiches

Last Updated on September 23, 2025 by becky

Oreo brownie ice cream sandwiches featuring a thick layer of cookies and cream ice cream sandwiched between a pair of fudgy Oreo brownies. The best brownie ice cream sandwich recipe for any Oreo lover!

Why Make These Oreo Brownie Ice Cream Sandwiches?

One of my favorite childhood summertime treats is the classic ice cream sandwich. You know the one: Two thin, rectangle-shaped chocolate wafers with vanilla ice cream in the middle, wrapped in a white paper wrapper? The ones you have to let soften juuust the right amount, so you can lick around the melty edges with your tongue? Even as an adult, I still keep a box of these classic treats in the freezer during the summer months, and I’m sure I’m not the only one.

I also love brownies (my obsession with the Pret brownie is oh so real…), and am equally enthusiastic about all things Oreo, especially cookies and cream ice cream. So why not combine all of these favorites to create the perfect Oreo brownie ice cream sandwich? With a thick layer of cookies and cream ice cream, a pair of fudgy Oreo brownies, and plenty of mini chocolate chips, this homemade dessert tastes better than anything you’ll find in the freezer aisle at the supermarket.

These sandwiches might look complicated, but they’re actually surprisingly easy, since this recipe starts with a boxed brownie mix rather than homemade. (You can make the ice cream from scratch, as I’ve done here, or use store-bought for a convenient shortcut.) Do pack your patience, however. You’ll need to allow plenty of passive time for softening the ice cream; cooling the brownies; freezing the middle layer; and freezing the slab overnight before slicing.

Brownie Ice Cream Sandwich Recipe Ingredients

To make these Oreo brownie ice cream sandwiches, gather the following ingredients:

• Brownie Mix – This beginner-friendly recipe starts with a store-bought brownie mix. Look for an18.3-ounce, or 518-gram box. (If you’d prefer to make the brownies from scratch, see my recommendations below.)
• Oreos – You’ll need 12 single stuffed Oreos, for the brownie batter, plus more to decorate the top of the slab. (Save the rest—you can use them to make my Oreo rocky road or this Oreo icebox cake!)

• Miniature Chocolate Chips – I used 55 grams, or about 1/3 US cup, of miniature chocolate chips. Feel free to substitute chopped dark chocolate, full-size semi sweet chocolate chips, or your favorite milk or white chocolate instead. 
• Ice Cream – You can use store-bought cookies and cream ice cream, or make your own homemade cookies and cream. Other types of ice cream will also work. For flavor suggestions, see my notes below.

Preparing the Brownie Slab

To make the brownie slabs (these will become the “bread” portion of your sandwiches), start by preparing and baking a store-bought brownie mix in a pair of 8 x 8-inch parchment-lined tins, then scattering one portion with mini chocolate chips and crushed Oreo cookies:

Important Note: Use a kitchen scale to divide the brownie batter evenly between the two tins. Don’t try “eyeballing” the batter—it’s important for both portions to weigh the same amount, or your sandwiches will look uneven, with one side of the brownie “bread” much thicker or thinner than the other.

Softening the Ice Cream

About 30 minutes before you plan to assemble your sandwiches, remove the ice cream from the freezer and allow it to soften at room temperature. It should be the consistency of very soft soft serve—smooth, creamy, and easily spreadable, but not “melty” or totally liquid. Mine looked a little something like this:

Freezing and Slicing the Ice Cream Sandwiches

To assemble, use a flexible rubber spatula or small stepped palette knife (like the one I’m holding in the photo above) to spread the softened ice cream over the plain brownie slab:

Then, freeze for about 2 hours. When the ice cream feels very firm, top it with the second slab:

Important Note: Do not skip this intermediate freezing step. If you place the slab over the softened ice cream, the entire sandwich will compress, leaving you with an ice cream-covered tray, and two brownies with almost nothing in between!

Finally, freeze until solid (overnight works best) before slicing the frozen slab with a very sharp chef’s knife, running it under hot water periodically to achieve the cleanest possible cuts:

For ingredient quantities, step-by-step instructions, and process photos, scroll down to the recipe card below.

Tools and Equipment

To make these ice cream sandwiches as efficiently as possible, I recommend the following special tools:

• Kitchen Scale – It’s important for both portions to weigh the same amount, or your sandwiches will look uneven, with one side of the brownie “bread” much thicker or thinner than the other. A kitchen scale holds the key to creating professional-looking ice cream sandwiches with equal portions of brownie and ice cream in every bite.
• Chef’s Knife – Use a very sharp chef’s knife to slice through the solidly frozen slab. For clean cuts, I recommend running your knife under hot water (or wiping with a hot, damp towel) between each slicing motion.

• Square Tins – You’ll need two 8 x 8-inch metal tins for baking the brownies. These tins often come in 2-packs or 4-packs anyway, so stock up! I use mine for everything from cheesecake brownies and Nutella Rice Krispie treats to fancier desserts like lemon icebox cake or margarita cheesecake bars.
• Small Stepped Palette Knife – A small stepped palette knife works perfectly for for smoothing and spreading the softened ice cream over the brownie base.

Recipe Variations

Ice Cream – I love making these sandwiches with my homemade cookies and cream ice cream, but feel free to switch up the flavors. You can use chocolate ice cream, vanilla ice cream, strawberry ice cream, peanut butter Oreo ice cream, or any other flavor you’d like. Just avoid anything with huge chunks or mix-ins; these can make the frozen slab difficult to slice.

Brownies – If you want to make the brownies from scratch, start with a recipe designed for a 13 x 9-inch pan (baked in two smaller pans), or double a recipe designed for an 8 x 8-inch pan. You’ll need a total of two 8×8-inch brownie slabs.

Oreos – Dress up the brownies by substituting a different Oreo flavor, such as mint, dark chocolate, or java chip.

Chocolate – Replace the semi sweet chocolate chips with your favorite dark, milk, or white chocolate.

Decoration – You can top the brownies with rainbow sprinkles; dip the ice cream portion of each sandwich in chocolate sprinkles or additional crushed Oreos; or plate and drizzle the finished sandwiches with homemade hot fudge sauce.

Make-Ahead and Storage Suggestions

You can store the sliced ice cream sandwiches in the freezer for up to 2 weeks. I suggest wrapping each sandwich in a layer of plastic wrap, followed by a layer of aluminum foil.

If using homemade cookies and cream ice cream, you can make and churn it up to 1 week ahead of time, then store in the freezer until ready to use.

Other Oreo recipes you might enjoy:

Oreo Strawberry Pie
Toasted Coconut Oreo Truffles
Bakery-Style Chocolate Oreo Cookies
Oreo Rocky Road
Cookies and Cream Marshmallows
Oreo Peppermint Bark
Oreo Icebox Cake

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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