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Oatmeal Cookie Ice Cream Sandwich Recipe

American · Dessert · 32 min total

Chewy oatmeal cookies sandwich a layer of creamy vanilla ice cream for a nostalgic, homemade treat that's perfect for warm weather.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats
• 1 quart vanilla ice cream, slightly softened

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, then beat in vanilla.
4. Gradually add flour mixture to butter mixture, beating on low until just combined. Stir in oats until evenly distributed.
5. Drop dough by rounded tablespoons (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes, until edges are golden but centers are still soft. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. Once cookies are cool, place half of them (flat side up) on a baking sheet. Top each with a generous scoop (about 1/4 cup) of slightly softened ice cream. Place remaining cookies on top (flat side down) and gently press to spread ice cream to edges.
8. Freeze sandwiches for at least 2 hours until firm. Wrap individually in plastic wrap for longer storage.

Tips

• For best results, use old-fashioned rolled oats, not quick oats.
• Soften ice cream at room temperature for 10-15 minutes before assembling.
• Sandwiches can be stored in the freezer for up to 2 weeks.
• Let sandwiches sit at room temperature for 5 minutes before serving for easier biting.

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