Remove your ice cream from the freezer and let it sit at room temperature for about 5 to 10 minutes. You want it to be scoopable and slightly soft, but not so melted that it becomes liquid.

Lay out 12 Oreo cookies on a flat surface or a baking sheet lined with parchment paper. You can leave the original cream filling inside the cookies for extra sweetness and stability.

Place a small, rounded scoop of softened ice cream (about 1 to 2 tablespoons) onto the center of each Oreo base. Place another Oreo cookie on top of the ice cream and press down gently until the ice cream spreads to the very edges of the cookies.

If you are using sprinkles or mini chocolate chips, pour them into a small bowl. Roll the edges of the ice cream sandwich in the toppings so they stick to the exposed ice cream sides.

Place the assembled sandwiches back on the parchment-lined baking sheet. Freeze them for at least 4 hours, or until the ice cream is completely firm. This step is crucial to ensure the cookies and cream stay bonded together.