EASY VEGAN OREO SAMMIES

I made these last summer at my Coastal Dinner Party for my birthday. We enjoyed these in the hot tub just before dinner and they were a BIG hit! So much so my dear friend Paulina asked me for a recipe. I am finally getting around to making a dedicated blog post for them.

I was originally inspired by Teak & Thyme but I modified the recipe to be an easier version where you don't have to make the ice cream and this is a vegan version!

These are the perfect summer treat to enjoy by the pool or to have on hand when you want a sweet little treat after dinner.

INGREDIENTS

¾ cup Vegan Butter

3 ¾ cup Oreos, crushed

2 pints Vanilla Ice Cream, dairy-free

INSTRUCTIONS

1. Take your vegan vanilla ice cream out of the freezer to come down to room temperature.

2. Line a 9x9" square pan with parchment paper and set aside.

3. Use a food processor to blitz the Oreo cookies into fine crumbs. If you don't have a food processor, add the Oreos to a Ziploc bag and smack them thoroughly with a rolling pin until finely crushed.

4. Set aside ½ cup of the Oreo crumbs into a separate bowl and set aside for later.

5. Transfer the rest of the Oreo crumbs to a medium mixing bowl. Add the melted butter and stir to combine until the crumbs have been saturated and the mixture resembles wet sand.

6. Add half of the Oreo mixture to your prepared pan. Use a spatula or the bottom of a small cup to press the cookie crust into a flat, even layer on the bottom of the pan. Let this chill in the freezer for at least 15 minutes. Cover and keep the bowl of the remaining Oreo mixture somewhere warm.

7. In a large mixing bowl, add the remaining ½ cup of Oreo crumbs you set aside earlier to the ice cream and fold together until just combined.

8. Pour the ice cream mixture on top of the chilled Oreo crust. Smooth into an even layer with an offset spatula. Freeze for 1-2 hours until the surface of the ice cream is firm to the touch.

9. Gently spread the remaining Oreo crust mixture on top of the ice cream layer. Use the same flat-bottomed cup to press the crust into a flat and even layer, being careful not to press too hard as the middle of the ice cream may not be solid throughout yet.

10. Freeze again for at least 6 hours or overnight, preferably.

11. Once frozen, lift the ice cream block out of the pan by the edges of the parchment paper. Cut the block into 8 rectangular slices. A little trick if you're struggling to cut, run a sharp knife under hot water and wipe dry then cut.

    
    

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Take your vegan vanilla ice cream out of the freezer to come down to room temperature.

Line a 9x9" square pan with parchment paper and set aside.

Use a food processor to blitz the Oreo cookies into fine crumbs. If you don't have a food processor, add the Oreos to a Ziploc bag and smack them thoroughly with a rolling pin until finely crushed.

Set aside ½ cup of the Oreo crumbs into a separate bowl and set aside for later.

Transfer the rest of the Oreo crumbs to a medium mixing bowl. Add the melted butter and stir to combine until the crumbs have been saturated and the mixture resembles wet sand.

Add half of the Oreo mixture to your prepared pan. Use a spatula or the bottom of a small cup to press the cookie crust into a flat, even layer on the bottom of the pan. Let this chill in the freezer for at least 15 minutes. Cover and keep the bowl of the remaining Oreo mixture somewhere warm.

In a large mixing bowl, add the remaining ½ cup of Oreo crumbs you set aside earlier to the ice cream and fold together until just combined.

Pour the ice cream mixture on top of the chilled Oreo crust. Smooth into an even layer with an offset spatula. Freeze for 1-2 hours until the surface of the ice cream is firm to the touch.

I like to cover the the container with foil just to ensure nothing gets freezer burn and stays covered.

Gently spread the remaining Oreo crust mixture on top of the ice cream layer. Use the same flat-bottomed cup to press the crust into a flat and even layer, being careful not to press too hard as the middle of the ice cream may not be solid throughout yet.

Freeze again for at least 6 hours or overnight, preferably.

Once frozen, lift the ice cream block out of the pan by the edges of the parchment paper.

Cut the block into 8 rectangular slices. A little trick if you're struggling to cut, run a sharp knife under hot water and wipe dry then cut.

Serve immediately or return the individual ice cream sandwiches to the freezer for later. If you want to take the experien ce to the next level you could individually wrap them in parchment, but they're fine as is in the same covered container.

These are so good and only takes three ingredients to make! I highly recommend you make these this spring. Also my favorite vegan vanilla ice cream brands are So Delicious, cashew very vanilla and the Oatly, vanilla!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!