Oatmeal Ice Cream Sandwiches Recipe

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I'm known for my desserts. These sandwiches combine the cookies I like best with ice cream.—Gary Maly, West Chester, Ohio
TOTAL TIME: Prep: 20 min. + freezing Bake: 10 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + freezing Bake: 10 min./batch + cooling
MAKES: 24 servings


  • 1 cup butter-flavored shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup vanilla or white chips
  • 1 cup chopped pecans
  • 1/2 gallon vanilla ice cream

Nutritional Facts

1 each: 346 calories, 20g fat (7g saturated fat), 39mg cholesterol, 202mg sodium, 39g carbohydrate (21g sugars, 1g fiber), 5g protein.


  1. In a bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in the chips and pecans.
  2. Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
  3. To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies. Top with remaining cookies; wrap in plastic wrap. Place on a baking sheet; freeze. Yield: about 2 dozen sandwiches.
Originally published as Oatmeal Ice Cream Sandwiches in Taste of Home June/July 2000, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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dkay65 User ID: 6483348 86026
Reviewed Feb. 16, 2013

"Very good cookie recipe. The ice cream makes it even better."

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