Oreo Ice Cream Sandwiches
Votes: 1
Time: 6 hours 30 minutes
Complexity: average
Quantity: 24 pcs.
Complexity: average
Quantity: 24 pcs.
Brownie and chocolate chip cookie lovers won't have to choose: these ice cream sandwiches have both (plus a creamy filling surprise). Both layers cook simultaneously on a single baking sheet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 pcs. sandwich cookies, such as "Oreo"
- 2 packages (465 g each) of dough for chocolate chip cookies, room temperature
- 1 package (520 gr.) dry mix for making brownies or chocolate cake (plus required ingredients)
- 24 pcs. vanilla sandwich cookies, such as Golden Oreos
- 1000 ml softened vanilla ice cream
- Special equipment: baking tray with sides 45 x 33 cm.
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Recipes with similar ingredients: chocolate cookies, shortcrust pastry, biscuit dough, shortbread cookies, vanilla ice cream, ice cream
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet (45 x 33 cm) with foil, leaving at least a 2-inch overhang on both sides. Coat with cooking spray.
- On one half of a baking sheet, line six rows of chocolate sandwich cookies, four per row. Cover them with cookie dough, pressing and spreading the dough until you have one giant chocolate chip cookie on half the sheet.
- Prepare the brownie batter according to package directions. Pour the batter into the empty half of the baking sheet. Arrange the vanilla sandwich cookies on top of the batter, in 6 rows of 4 cookies each. Press the cookies into the batter.
- Bake the cake for 20-23 minutes, or until a toothpick inserted into the center of the chocolate and brownie batter comes out with a few crumbs. Cool completely on a wire rack, in the pan, for 2 hours. Freeze until firm, about 30 minutes.
- Grasp the overhanging edges of the foil and lift the giant cookie out of the baking sheet, then carefully invert it onto a cutting board, being careful not to bend or crack it. Remove the foil from the bottom. Line the baking sheet with plastic wrap.
- Using a warm serrated knife, trim any uneven edges of the cake to form a rectangle (approximately 12 x 16 inches). Cut the cake crosswise into two halves: half brownie and half chocolate chip cookie (each piece is 8 x 12 inches). Place the chocolate chip cookie layer on the prepared baking sheet with the sandwich cookie facing up. Using quick movements, spread the ice cream over the cake layer to the edges. Smooth the top and edges. Place the brownie layer, sandwich cookie side down, on the ice cream layer and press lightly to seal the two halves. Fold the edges of the plastic wrap over the resulting ice cream sandwich to hold its shape and freeze to set for at least 6 hours or overnight. Using a warm serrated knife, cut into 24 cookie and ice cream sandwiches.
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