Oreo Coffee Ice Cream Sandwiches

Ingredients for Oreo Coffee Ice Cream Sandwiches

• Flour: I use all purpose flour in most of my recipes BUT sometimes you just cannot beat the texture of cake flour. I highly recommend King Arthur’s Cake Flour. It is far superior to some alternatives in the grocery stores.
  • I have used the “homemade cake flour” trick by replacing 1 tablespoon of all-purpose flour with cornstarch. 
  • I HIGHLY recommend using a digital scale, as flour is so often over measured. 
• Baking Powder: to leaven the cake. I haven’t tested this with baking soda but it should work fine with ½ tsp. 
• Sugar: I used granulated sugar in the cake and I don’t recommend cutting any out as it contributes a lot to texture and it’s not overly sweet… it’s actually not very sweet at all (even though it seems like a lot).
  • I also used powdered sugar in the frosting and don’t recommend cutting any out. 
• Oil: I like oil in chocolate cake recipes – any neutral oil, like avocado, canola, etc. is fine. 
• Eggs: I use large eggs, make sure they’re room temperature. If not, then just place it in a cup of hot water for 10 minutes before using it.  
• Sour Cream: I’ve used greek yogurt and sour cream in this recipe and they both work well. You can also use plain yogurt. 
• Coffee: I use hot coffee in this recipe. I usually use Americanos but fresh brewed coffee is fine too. If you don’t want to use coffee, hot water will work as well, the flavor will just be a little less intense… The acid from the coffee also helps make it a little more tender and it’s not a noticeable coffee flavor so I do recommend the coffee.
  • I also used espresso powder in the ice cream. I did 2 tsp dissolved in 2 tsp of hot water. 
• Vanilla: I like using vanilla extract for cakes and vanilla beans for frosting. Vanilla bean paste works for both as well. 
• Sweetened Condensed Milk: You’ll definitely need this for the no-churn ice cream, it’s what keeps it nice and creamy and prevents it from getting ice-y.
• Heavy Whipping Cream: I recommend using the cream with the highest fat you can find and make sure it’s cold when whipping
• Oreos: any chocolate sandwich cookie works but Oreos are obviously superior lol I pulsed them in a food processor for just a few seconds. 

Expert tips on getting perfect Ice Cream Sandwiches

• Don’t swap ingredients unless I mentioned them in the ingredient section above.
• Don’t reduce the sugar. I know a lot of people do that for some recipes but not this one.
• Weigh your ingredients with a digital scale 
• Weigh the batter for each cake tin to get even layers. 
• Fresh brewed espresso is the best but if not, fresh coffee is second best. 
• Make sure the heavy cream is cold before making the ice cream.
• Use hot coffee for the cake but make sure the espresso has cooled before adding it to the ice cream. 

What size can I make these ice cream sandwiches 

Make sure to read my Black Cocoa Cake post for more details on how to adjust the cake to the different sizes but if you’re using just the recipe in the recipe card and not adjust that at all then you could bake it in an 8 or 9 inch square pan or a 9 inch round pan. 

Round pans are a little smaller than square so I don’t recommend baking it in an 8 inch round pan or you’ll get a thicker/taller cake which isn’t ideal for ice cream sandwiches. 

You could bake it into two separate pans or just one pan and slice it in half and then press down each side firmly to flatten them for the sandwiches.

For slicing, you could do 3 rows one way and 5 or 6 slices in each row or 2 rows and then 5 or 6 slices in each row. I like to do 3 so I get about 15-18 slices because they’re a little heftier than traditional ice cream sandwiches.

Pro Tip: If you make it in a 9 inch round pan or even the 8 inch round pan, you can serve it as an ice cream cake! 

Frequently Asked Questions