Yemek Tarifi

Oreo Dondurma Sandviç Barları; Kremli, Çıtır ve Çok Lezzetli!

  • 🍪🤍 No-Bake Oreo Ice Cream Sandwich Bars ; Creamy, Crunchy, and So Delicious!
  • Thick cookies-and-cream filling between two rich Oreo cookie layers. A simple frozen homemade dessert that’s perfect for sharing!
  • Ingredients:
  • For the Oreo layers:
  • 36 Oreo cookies (about 400 g), finely crushed
  • 6 tablespoons (85 g) unsalted butter, melted
  • For the cookies-and-cream filling:
  • 2 cups (480 ml) cold heavy whipping cream
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 10 Oreo cookies, roughly crushed
  • Directions:
  • Line a 9 × 5-inch loaf pan with parchment paper, leaving enough overhang to lift out the frozen dessert.
  • Place the 36 Oreo cookies in a food processor and pulse until fine crumbs form.
  • Divide the crumbs evenly between two bowls. Add 3 tablespoons melted butter to each bowl and stir until the crumbs resemble damp sand.
  • Press one portion of the Oreo mixture firmly into the bottom of the prepared pan. Refrigerate for 15 minutes.
  • In a large chilled bowl, whip the cold heavy cream until stiff peaks form.
  • In a separate bowl, stir together the sweetened condensed milk and vanilla.
  • Gently fold the condensed milk mixture into the whipped cream until combined.
  • Add the 10 roughly crushed Oreo cookies and fold gently to distribute the cookie pieces throughout the filling.
  • Spoon the cookies-and-cream filling over the chilled Oreo base. Spread into an even layer.
  • Sprinkle the remaining buttered Oreo crumbs evenly over the filling. Press very gently with the back of a spoon so the crumbs adhere without sinking into the cream.
  • Cover the pan and freeze for at least 8 hours, preferably overnight, until completely firm.
  • Lift the frozen dessert out using the parchment paper and transfer it to a cutting board.
  • Let stand at room temperature for 3–5 minutes, then slice into 8 rectangular ice cream sandwich bars with a sharp knife.
  • Serve immediately, or wrap the bars individually and keep frozen in an airtight container for up to 2 weeks.