Oreo Cookie Ice Cream Sandwiches on a Stick

Oreo Cookie Ice Cream Sandwiches on a Stick  ~  Homemade Reeses Peanut Buttercup ice cream stuffed it between two Oreo cookies for an ice cream sandwich treat on a stick.

Oreo Cookie Ice Cream Sandwiches

In order to entice my family to taste test yet another recipe, I traded my homemade chocolate cookies for something that had more curb appeal to them- Hello Oreos!  Sad but true, my boys would rather have an Oreo over my homemade chocolate cookies on most days.

The red striped collar was fashioned from a cupcake liner to serve as drip catcher since my lil guy freaks out if his hands become remotely dirty much less sticky. The ribbon was thrown on there to hold the collar in place.

As for the Reeses Peanut Buttercup Ice Cream, my husband loved it and thought it had a perfectly creamy texture that was similar to Dreyers ice cream.  

A few notes: 

• For a homemade  Oreo cookie version  check out : My Baking Addiction, Technicolor Kitchen and BeanTown Bakers.
• Place your ice cream scoop and a small icing spatula in the freezer prior to assembling the ice cream sandwiches.

Reeses Peanut Buttercup Ice Cream

Yields 1 ½ quarts
Ingredients:

2 cups heavy cream
1 cup whole milk
Pinch of salt
¾ granulated sugar
2 vanilla bean split and seeds scraped out or 2 teaspoons of vanilla bean paste
5 large egg yolks
¼ cup chocolate, melted
¼ caramel sauce
½ cup chopped Reeses
Instructions:

1. In a medium saucepan add milk, sugar and a pinch of salt. Over medium-high heat, stirring occasionally warm the mixture until small bubbles begin to form on the edge. Remove from heat.  Stir in scraped seeds and emptied vanilla bean. Let steep covered for an hour.
2. Create an ice bath by filling a large bowl with ice water. Place a smaller bowl inside. Pour half of cream mixture into small bowl. Place a strainer on top of bowl. Set aside.
3. Whisk egg yolks in a separate bowl. Set aside. Reheat other half of cream mixture until bubbles form on the edge. With one hand pour warmed mixture over egg yolks, use your other hand to constantly whisk eggs, so they do not curdle.
4. Pour mixture back into saucepan and cook over low heat, stirring constantly. Make sure to scrape the bottom with a rubber spatula as you do so. Continue to stir until mixture thickens and coats the back of a spoon and holds a line drawn through with your fingers, approximately 4-8 minutes or use an instant read thermometer and bring the mixture to 175-180 degrees F.
5. Once mixture achieves proper consistency or temperature, pour warmed mixture over the strainer into the cold mixture. Cool newly combined mixture over ice until it reaches 70 degrees F. Refrigerate until chill for at least 4hours.
6. Transfer mixture to your ice cream maker and follow the manufacturer’s instructions. Slowly add melted chocolate and caramel sauce during the last 5 minutes of churning. Freeze when completed.

Assembly:
1. Place a few scoops of ice cream in a bowl resting over ice as you assemble the sandwiches.
2. Scrape out the original cream filling from between the Oreo cookies with a knife. Place a scoop of ice cream on one cookie. Place a second cookie on the ice cream and squeeze them together.
3.  Use an icing spatula to remove any excess ice cream.

Recipe inspired by Fine Cooking