Go Back
–+ servings

Oatmeal Cookie Ice Cream Sandwich

No ratings yet
Created by Mariam Ezzeddine
This Cookie Ice Cream Sandwich recipe, serves up the most satisfying summer time treat! Chewy, creamy and utterly delicious!
Print
Pin
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
servings

Ingredients

Ice Cream Sandwiches:

  • 2 sticks unsalted butter softened
  • 1 ½ cups brown sugar packed
  • 2 large eggs room temp.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoons ground nutmeg
  • 3 cups quick oats

Other

  • ½ gallon vanilla ice cream

Instructions

  • In a medium bowl with a hand mixer or in the bowl of a stand mixer, beat the softened butter and sugar together until fully combined and fluffy.
  • Beat the eggs in one at a time until fully combined. Add vanilla and combine.
  • Add the flour, baking soda, salt, cinnamon, and nutmeg. Mix until just combined. Add the oats and mix until combined.
  • Cover the dough and place in the fridge for 30 minutes.
  • Preheat the oven to 375°. Line a baking sheet with parchment paper.
  • Scoop about 2-3 tablespoons of cookie dough and roll into a ball. Place the ball on the baking sheet and press down slightly. Repeat with the remaining dough, leaving at least 2 inches between each cookie on the sheet. Note: you can use more dough to make bigger sandwiches.
  • Bake the cookies for 10 minutes or until golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
  • Remove the ice cream from the freezer to allow it to soften just a bit.
  • Take a large scoop of ice cream and place it on the inside of one cookie. Place another cookie on top and press down to push the ice cream out to the edges. Immediately place the cookie in the freezer and repeat with the remaining cookies.
  • Store the cookies covered in the freezer until ready to eat.
  • If you are freezing for later, transfer the cookies into an air tight container, placing a non-stick parchment paper between them to prevent them from sticking to each other. you can also wrap them individually.

Notes

  • Use a preheated oven.
  • Make sure the wet ingredients are up to room temp.
  • Don't skip the fridge! Refrigerating the cookie dough before baking prevents the cookies from spreading too much.
  • Make sure to line your baking tray with parchment paper, so your cookies won't tear and it's easier clean up!
  • You can use more dough to make bigger sandwiches, it will just yield less in the batch.
  • You can use an ice cream scoop to measure out the cookie dough, this will match up with a scoop of ice cream when you assemble the sandwich.
  • Allow cookies to cool completely before adding the ice cream.
  • For slightly chewier cookies, you can under bake them slightly.
  • Store the cookies covered in the freezer until ready to eat.
 
 
serving count varies based on the cookie size.

Nutrition

Calories: 403kcal | Carbohydrates: 57g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 146mg | Fiber: 3g | Sugar: 27g | Vitamin A: 516IU | Calcium: 47mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.