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Oatmeal Ice Cream Sandwiches

 Oatmeal Ice Cream Sandwiches
I'm known for my desserts. These sandwiches combine the cookies I like best with ice cream.—Gary Maly, West Chester, Ohio
24 ServingsPrep: 20 min. + freezing Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Oatmeal Ice Cream Sandwiches (continued)

Directions (continued)

  • dozen sandwiches.
Nutritional Facts: 1 serving (1 each) equals 346 calories, 20 g fat (7 g saturated fat), 39 mg cholesterol, 202 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
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