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Mint Oreo Ice Cream Sandwiches

Saura Kline
No churn mint oreo ice cream sandwiches!
Servings 8



  • 6 oz butter
  • 4 oz sugar
  • 1/2 tsp salt
  • 2 oz yolks
  • 5.5 oz flour
  • 2.5 oz black cocoa

No-Churn Mint Oreo Ice Cream

  • 24 oz cream
  • 1 can sweetened condensed milk
  • 3 cups chopped mint oreos


  • Prepare a quarter sheet tray (8”x13” cookie sheet) by lightly spraying with baking spray and covering in plastic wrap.
  • First make the ice cream. Whip cream and sweetened condensed milk together at a low – medium speed. Whip until you reach stiff peaks. Fold in the chopped mint oreos. Spread evenly on prepared tray and freeze overnight. 
  • To make the cookie dough, cream butter and sugar together. Add egg yolks, scrape down sides, then add flour, cocoa powder and salt. Wrap in plastic and chill for 2 hours.
  • Unwrap dough onto a floured surface. Roll out to ¼ inch thickness and punch out 16 cookies with desired cookie cutter. I used a 2.5” round cutter.
  • Preheat oven to 350 degrees F (176 C).
  • Place on a cookie sheet about 1 inch apart from each other. Freeze for 10 minutes.
    Bake for 15-18 minutes.
  • As soon as your cookies are baked and cooled, remove your no churn ice cream from the freezer.
  • Get a small bowl filled with hot water and the same cookie cutter you used for the cookies. Punch out ice cream with your cookie cutter and sandwich between two cookies. Repeat for the rest of your cookies.
  • Once all assembled, freeze again until you’re ready to eat! ENJOY!