Oatmeal Cookie Ice Cream Sandwich

Published on July 21, 2021 | By
ice cream sandwich

If I can’t get a coffee-flavored snowball at my favorite snowball stand in New Orleans, then I guess that I will settle for an ice cream sandwich. Last summer, I shared my recipe for a Vietnamese coffee ice cream sandwich with you.

This summer, let’s try an oatmeal cookie ice cream sandwich. Maybe dip it in a little chocolate ganache because what doesn’t taste better with chocolate!

You can either use this recipe for oatmeal cookies or your favorite recipe for oatmeal cookies or any other cookie that you may prefer.

This recipe is flexible because you can choose your preferred cookie and your ideal flavor of ice cream to sandwich in between the cookies.

The best part about this dessert is that you can make the oatmeal ice cream sandwiches ahead and wrap them individually to serve when unexpected company arrives or just to have them available for a mid-afternoon summer snack.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 sticks butter, room temp
  • 1 1/2 cups brown sugar
  • 2 eggs, room temp
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 3 cups of old fashioned oats
  • vanilla ice cream
  • For the chocolate ganache:
  • 12 oz chocolate
  • 1 1/2 cups of heavy cream
  • 2 oz butter

Instructions

  1. Preheat oven to 375. Line a baking sheet or two with parchment paper.
  2. Beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time and continue beating until combined. Add vanilla.
  3. Add the flour, baking soda and powder, slat, cinnamon and nutmeg. Mix until just combined. Add oats and stir until blended with other ingredients.
  4. Cover the dough and place in the fridge for about 30 minutes.
  5. Scoop about 2 TBSP of cooking dough, roll into a ball and place it on the cookie sheet. Press down lightly until slightly flattened. Leave 2 " between each cookie because they will spread. You can make the cookies as large or as small as you like depending on how big you want your ice cream sandwiches to be.
  6. Bake for about 15 minutes until golden brown. Allow them to cool on the baking sheet.
  7. Scoop the vanilla ice cream and place it on one cookie. Place another cookie on top and press down until ice cream comes to the edge. Smooth out the edges and place it in the freezer. Repeat with remaining cookies.
  8. Once the cookies are frozen, you may opt to dip a part of the cookie in chocolate ganache.
  9. To make the ganache: Melt chocolate and cream. Stir in butter and beat until smooth. Cool.
  10. The cookies I made were large so I cut them in half and then dipped each half into the ganache. Place the dipped cookies back on the parchment lined sheet pan. Freeze. Wrap separately if serving later. Remove from freezer at least 5 minutes before serving.
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