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Oatmeal Cream Pie Ice Cream Sandwiches

Oatmeal cream pie ice cream sandwiches with chewy oatmeal cookies and a thick vanilla ice cream layer. The cinnamon-molasses cookies bake until just set, then get stacked with softened vanilla bean ice cream and frozen for a sliceable, nostalgic 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: 420
Ingredients Equipment Method Notes

Ingredients
  

For the soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 3 cup quick-cooking oats
Ice cream filling
  • 0.5 gallon vanilla bean ice cream, softened

Equipment

  • 1 sheet pan

Method
 

Bake the oatmeal cookies
  1. Preheat oven to 375F. Whisk all-purpose flour, baking soda, cinnamon, cloves, and salt until evenly combined.
  2. Beat unsalted butter, granulated sugar, and brown sugar until fluffy. Beat in eggs, then mix in molasses and vanilla extract until smooth.
  3. Stir the flour mixture into the butter mixture until a thick dough forms. Fold in quick-cooking oats so the texture stays rustic.
  4. Scoop dough into large rounds using about 3 tablespoons each, then press flat on a sheet pan. Bake at 375F for 10-12 minutes until the edges look set and the centers still feel slightly soft.
  5. Cool the cookies completely on the pan or a rack. Let them cool fully so they stay soft but hold together when sandwiched.
Assemble and freeze
  1. Place vanilla bean ice cream between two oatmeal cookies. Use softened ice cream so it spreads without cracking the cookies.
  2. Press the cookies together until the ice cream reaches the edges. Keep pressure even so each sandwich looks uniform.
  3. Freeze the sandwiches at least 1 hour. Serve while still chilled so the cookies stay chewy and the ice cream stays firm.

Notes

Pro tip: Let the cookies cool completely before assembling—warm cookies will melt the ice cream layer. Store assembled sandwiches in the freezer for up to 2 months; thaw 5 minutes before eating for easier biting. No-fuss freezer swap: use gluten-free 1:1 flour to make the oatmeal cookies gluten-free (oats are naturally gluten-free only if certified).