Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1 ¾ cups All-Purpose (Plain) Flour
  • ¼ cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 10 Oreo Cookies, roughly crushed (for biscuits)
  • 5 quarts Vanilla Ice Cream (premium quality)
  • 15 Oreo Cookies, finely crushed (for filling)

Instructions:

  1. Cream the Fats and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl halfway through.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix here.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just a few streaks of flour remain.
  5. Fold in Oreos & Chill: Gently fold in the roughly crushed Oreo pieces. Shape the dough into two flat rectangles, wrap them tightly in cling film, and chill them in the refrigerator for a minimum of 30 minutes to prevent spreading.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Roll one rectangle of chilled dough between two sheets of parchment paper to about ¼ inch (6 mm) thickness. Cut the dough into 20 uniform rectangles (approximately 3x2 inches).
  7. Bake: Transfer the cut biscuits to prepared baking sheets. Bake for 12–14 minutes, or until the edges are set and the centre is just firm.
  8. Cool Completely: Allow biscuits to cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool fully. They must be entirely cold before filling.
  9. Prepare the Filling: Scoop the vanilla ice cream into a large bowl and allow it to soften slightly (about 5–7 minutes out of the freezer). Quickly fold in the finely crushed Oreo pieces.
  10. Layer for Freezing: Line a 9x13 inch metal pan with parchment paper, leaving an overhang. Arrange ten biscuits side-by-side, covering the bottom of the pan.
  11. Spread the Filling: Scoop the softened Oreo ice cream mixture onto the biscuit layer. Working quickly, spread it into an even layer, ensuring it reaches all corners.
  12. Top and Press: Place the remaining ten biscuits on top of the ice cream layer, aligning them carefully with the bottom biscuits. Gently press down so the filling adheres evenly.
  13. Final Freeze: Cover the entire pan tightly with cling film and freeze for at least 4 hours, or until the filling is rock solid.
  14. Cut and Serve: Use the parchment sling to lift the frozen block out of the pan. Slice the block along the biscuit lines into 10 perfect ice cream sandwiches. Serve immediately or wrap individually and return to the freezer.