Small-batch Oreo Ice Cream Bars

5 from 1 vote

Small-batch Oreo Ice Cream Bars

Cold and satisfying, low in sugar treats to keep in the freezer.

Prep Time10

Freezer Time2

Course: Appetizer, Dessert, Snack

Keyword: cookies and cream, dairy-free, easy recipes, gluten-free, ice cream, ice cream cookie sandwiches, low sugar, no-bake, oreos, plant-based, small-batch, vegan

Servings: squares

Calories: 105kcal

Equipment

Standard loaf pan

Ingredients

2 tbsp nut/seed butter (32 g)
2 tbsp maple syrup (42 g)
1/4 cup coconut flour (28 g) sub oat flour
1/4 cup cocoa powder (24 g) I used extra dark cocoa powder
2 tbsp (nut) milk (30 g) you might need to adjust the amount a little bit
1 cup vanilla ice cream, softened (140 g) dairy-free if desired, I used NadaMoo! vanilla
3 Oreo-style cookies, broken into pieces (34 g) gluten-free if desired

Instructions

Stir together nut butter, maple syrup, coconut flour, cocoa powder. Add enough milk until cookie dough like (add more milk or flour if needed).
Press into a parchment lined loaf pan, freeze until set, about 1 hour min.
Take out the cookie layer, slice in half.
Stir Oreo pieces into softened ice cream.
In the same loaf pan, using some parchment, pan make one big ice cream sandwich, freeze again to set.
Slice and keep frozen. Enjoy!

Nutrition