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It's-It Ice Cream Sandwiches

 It's-It Ice Cream Sandwiches
You'll discover why the treat is so popular in San Francisco. It's snack cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your favorite flavor, such as chocolate, caramel or cherry. —Taste of Home Test Kitchen
7 ServingsPrep: 40 min. + freezing Bake: 15 min./batch + cooling


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups quick-cooking oats
  • 1/4 cup chopped raisins, optional
  • 3 cups vanilla ice cream
  • 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping


  • Preheat oven to 350°. In a large bowl, cream butter and sugars
  • until light and fluffy. Beat in egg and vanilla. In another bowl,
  • whisk flour, baking soda, cinnamon, baking powder and salt;
  • gradually beat into creamed mixture. Stir in oats and, if desired,
  • raisins.
  • Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on
  • ungreased baking sheets. Bake 11-13 minutes or until golden brown.

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It's-It Ice Cream Sandwiches (continued)

Directions (continued)

  • Cool on pans 3 minutes. Remove to wire racks to cool completely.
  • To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom
  • of a cookie. Top with a second cookie, pressing gently to flatten
  • ice cream. Place on a baking sheet; freeze until firm. Repeat with
  • remaining cookies and ice cream.
  • Remove ice cream sandwiches from the freezer. Working over a small
  • bowl, drizzle chocolate topping over half of each sandwich, allowing
  • excess to drip off.
  • Place on a waxed paper-lined baking sheet; freeze until serving. Wrap
  • individually in plastic wrap for longer storage. Yield: 7 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.