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Oatmeal Cookie Ice Cream Sandwiches

Oatmeal cookie ice cream sandwiches with thick, chewy cinnamon-oatmeal cookies and a scoop of vanilla or cinnamon ice cream. Golden-brown edges with a rustic crinkled texture sandwich cold, creamy ice cream for a comforting frozen treat.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cup rolled oats
  • 0.5 cup raisins Optional
For the ice cream sandwich
  • 0.5 gallon vanilla or cinnamon ice cream

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cinnamon-oatmeal cookies
  1. Preheat the oven to 375F. Whisk together flour, baking soda, cinnamon, and salt until evenly combined, with no visible streaks of spice.
  2. In a stand mixer, beat butter, brown sugar, and granulated sugar until fluffy. Stop once the mixture looks lighter in color and holds a soft, airy texture on the beater.
  3. Add eggs and vanilla extract to the mixer and beat just until combined. Scrape the sides so no dry pockets remain.
  4. Add the flour mixture to the mixer and stir until the dough comes together. Mix only until you no longer see dry flour.
  5. Fold in rolled oats, and fold in raisins if using. The dough should look thick and textured with visible oat pieces.
  6. Scoop dough into large rounds (about 3 tablespoons each) and press flat on a lined sheet pan. Space them apart and flatten slightly for even baking.
  7. Bake for 10-12 minutes at 375F, until the edges are golden. Look for set centers and lightly browned, rustic crinkled edges.
  8. Cool the cookies completely on the baking sheet. Let them cool to room temperature so the ice cream won’t melt when assembled.
Assemble and freeze the sandwiches
  1. Place one cookie on a flat surface and sandwich cinnamon or vanilla ice cream between two oatmeal cookies. Use enough ice cream to fill the gap without overflowing, then press gently to seal.
  2. Roll the edges of each sandwich in mini chocolate chips or cinnamon sugar. Coat the sides lightly so the texture contrasts with the smooth ice cream layer.
  3. Freeze the sandwiches for at least 1 hour before serving. Keep them cold until firm enough to slice with clean edges.

Notes

Pro tip: cool the cookies fully before assembling so the ice cream stays thick and doesn’t smear. Store assembled sandwiches in the freezer in an airtight container for up to 2 weeks; thaw 3-5 minutes for easier biting. Freezer yes. Dietary swap: use vegan butter and a plant-based egg replacer to make the cookies dairy-free and egg-free while keeping the chewy texture.