Homemade buttery oat cookies make this ice cream sandwich recipe extra special. And best of all, they pair with so many flavors.
Ice cream sandwiches are the things summer memories are made of. Running, barefoot and sandy, to capture the attention of the passing ice cream truck. Passing around fancy ice cream sandwiches to my kids, parents and sister during a recent trip. Ordering ones from a beloved ice cream stand.
These sweet treats combine two beloved indulgences: cookies and ice cream.
And the memories? They are the welcome after-taste.
If you want to make your summer memories extra special, try making your own ice cream sandwiches to share with friends and family (or just enjoy them yourself).
This Buttery Oat Cookie Ice Cream Sandwich recipe starts with homemade cookies. Buttery Oat Cookies are like the chocolate-free sibling of chocolate chip cookies, rich, buttery and sweet. The oats make them a little heartier, perfect for sandwiching your favorite variety of ice cream.
A cookie scoop — I use a large one for these — makes uniform cookies perfect for forming into sandwiches. Cookie scoops are similar to old-style ice cream scoops with the trigger for releasing. They’ve been repurposed and reinvented for the making of sweet treats.
Once the cookies are done baking, let them cool completely. Warm cookies are delightful — but they aren’t good for making ice cream sandwiches with frozen ice cream.
As for the frozen ice cream, when you are ready to assemble the sandwiches, you’ll want to let the ice cream sit at room temperature to soften slightly. It should be easy to handle and mold, but not soupy.
You might even want to use the same cookie scoop to scoop the ice cream. Maybe.
Wrap each sandwich in plastic wrap, aluminum foil or other wrap of your choice. Then freeze them until you’re ready to eat (hint: don’t eat them right away; they need to firm up before you do).
For best results, make the cookies a day ahead of time.
Then you’re ready to indulge in homemade ice cream sandwiches, creating fresh summer memories that will last long after the final bite.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ cup oats (not quick-cook)
- 1 tsp baking soda
- 1 tsp kosher salt
- Ice cream
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and granulated sugar. Add the eggs and vanilla and run on medium until fully combined.
- In a large mixing bowl, sift together the all-purpose flour, oats, baking soda and salt. With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully incorporated.
- Using a large cookie scoop (or two tablespoons), drop mounds of cookie dough onto the prepared baking sheet, leaving about 2-inches between each mound. Bake for 8-10 minutes, until golden. Remove from oven and let cool for 2 minutes before transferring to a cooling rack. Repeat until all the dough has been used. Let the cookies cool completely.