Prep your tray: Line a baking sheet with parchment paper. This prevents sticking and makes it easy to move the sandwiches to the freezer.

Soften the ice cream: Let the vanilla ice cream sit at room temperature for 5–10 minutes until scoopable but not melted. It should hold its shape when pressed.

Lay out the cookies: Twist about 24–30 Oreos to open them up. If a few break, set them aside for garnish or snacking.

Spread the peanut butter: On half the cookies (the bottoms), spread a thin, even layer of peanut butter—about 1 teaspoon each. Don’t overdo it; too much peanut butter makes them hard to bite and squeezes out the sides.

Add the ice cream: Scoop a small mound of ice cream (about 2 tablespoons) onto the peanut-buttered side of each bottom cookie. Use an offset spatula or spoon to gently press and level it to the edges.

Cap the sandwiches: Place the matching cookie tops over the ice cream and press lightly to seal. Wipe around the edges if needed for a clean look.

Edge coating (optional): Roll the sides in mini chocolate chips, crushed peanuts, or crushed Oreos while the ice cream is still soft. This adds texture and helps seal the edges.

Freeze to set: Arrange the sandwiches on the baking sheet and freeze for 1–2 hours, or until firm. For the cleanest bite, don’t skip this step.

Optional finishing drizzle: Once set, you can drizzle with melted chocolate or warmed peanut butter. Return to the freezer briefly to set the drizzle.

Serve or store: Enjoy immediately, or wrap individually in plastic wrap and place in a freezer bag or airtight container.