How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Oatmeal Cookie Ice Cream Sandwiches?

You need 11 ingredients. The key ingredients include: 1 cup flour, 3/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1/2 teaspoon baking soda, and more.

Is Oatmeal Cookie Ice Cream Sandwiches suitable as baking & desserts?

Yes, Oatmeal Cookie Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Oatmeal Cookie Ice Cream Sandwiches?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Oatmeal Cookie Ice Cream Sandwiches Recipe

Name: Oatmeal Cookie Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 3/4 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; ¼ tablespoons unsalted butter, at room temperature; 1 cup granulated sugar; 1/4 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups quick oats

Oatmeal Cookie Ice Cream Sandwiches

Eats Now Editorial Team · 622 kcal · Baking & Desserts

1
Preheat oven to 350u00b0 and line two baking sheets with parchment paper.
2
In a bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon.
3
In bowl of a mixer fitted with the paddle attachment, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Scrape down sides of bowl and beater. On low speed, mix in egg and vanilla. Add flour mixture and mix until just combined, then stir in oats by hand.
4
Roll dough into 23 or 24 balls (2 level tbsp. each). Arrange 6 balls on each baking sheet, 2 in. apart (remaining cookie dough balls can be frozen). Bake cookies, rotating pans halfway through, until golden brown and crisp, about 14 minutes. Let cool on pans.
5
Line a small baking sheet with parchment paper. Set 6 cookies on sheet, bottom sides up, and center 1 scoop ice cream (about 1/3 cup) on top of each. Press down on ice cream with back of a spoon to flatten it slightly, then top with a second cookie. Freeze until hard, at least 2 hours.
6
Pour room-temperature Chocolate Shell into a bowl. Working with 1 ice cream sandwich at a time, use a slotted spoon to lower it into Chocolate Shell, flipping to enrobe sandwich in chocolate. Lift out sandwich, letting excess chocolate drip off, and return to parchment-lined baking sheet. Repeat with remaining sandwiches and chocolate.
7
Freeze sandwiches until hard, at least 1 hour or up to overnight. (If storing longer, wrap each in waxed paper and put in an airtight container.)
8
*If ice cream is airy, you may need as much as 4 cups, because it will collapse when measured.
9
Make ahead: Up to 2 months, wrapped in waxed paper and frozen airtight.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Oatmeal Cookie Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

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