Oatmeal Cookie Ice Cream Sandwiches Recipe

Oatmeal Cookie Ice Cream Sandwiches Recipe
Oatmeal Cookie Ice Cream Sandwiches Recipe photo by Taste of Home
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Oatmeal Cookie Ice Cream Sandwiches Recipe

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If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + freezing

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups quick-cooking oats
  • 1/2 cup finely chopped semisweet chocolate
  • 3 cups dulce de leche ice cream, softened if necessary
  • 1/4 cup brickle toffee bits

Directions

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, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate.
Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake 10-13 minutes or until golden brown. Transfer from pans to wire racks to cool completely.
To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer. Yield: 10 servings.
Originally published as Oatmeal Cookie Ice Cream Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups quick-cooking oats
  • 1/2 cup finely chopped semisweet chocolate
  • 3 cups dulce de leche ice cream, softened if necessary
  • 1/4 cup brickle toffee bits
  1. 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, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate.
  2. Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake 10-13 minutes or until golden brown. Transfer from pans to wire racks to cool completely.
  3. To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer. Yield: 10 servings.
Originally published as Oatmeal Cookie Ice Cream Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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