These Cookie Ice Cream Sandwiches are a classic summer treat! Ice cream is sandwiched between two perfectly chewy oatmeal chocolate chip cookies and decorated with a variety of toppings.
Nothing says summer like a homemade ice cream sandwich! More fun summer treats we love include my Peanut Butter Rice Krispie Ice Cream Sandwiches and Buster Bar Ice Cream Dessert.
This post may contain affiliate links. Please read our disclosure policy.
What is more irresistible than an ice cream sandwich? Ice cream sandwiched between two chewy oatmeal chocolate chip cookies! These Cookie Ice Cream Sandwiches instantly create an old-fashioned summer vibe.
Summer should bring a relaxing change of pace but if your house is anything like ours was back when we had a house full of teenage boys, that is not always the case.
Between water polo practices and summer jobs, our boys were coming and going and we were all running different directions. During those crazy-busy summer months, I loved having these Cookie Ice Cream Sandwiches stocked in the freezer to satisfy a sweet tooth anytime of day or night.
Table of contents
Why this Recipe Works
- Texture: The oatmeal chocolate chip cookies have a chewy but sturdy texture that holds up when assembled into ice cream sandwiches. This prevents them from becoming overly soggy or crumbling apart.
- Flavor combination: The combination of the warm, nutty flavor of oatmeal and the rich, sweet taste of chocolate chips pairs well with a variety of ice cream flavors.
- Customization: You can create endless combinations by pairing different ice cream flavors with the chewy oatmeal chocolate chip cookies.
Ingredient Notes
- Butter – Salted butter softened at room temperature.
- Sugar – Both light or dark brown sugar and granulated sugar.
- Corn syrup – Light corn syrup is the key ingredient for creating the chewy texture that is vital for these Cookie Ice Cream Sandwiches.
- Flavoring – Pure vanilla extract and a little almond extract.
- Dry ingredients -All-purpose flour, baking soda, and salt.
- Oats – Quick cooking and old fashioned oats are interchangeable in baking. I like the more substantial, rustic texture old fashioned oats add to these cookies. Quick cooking oats have been processed into smaller pieces and will create a finer textured cookie.
- Chocolate chips – I use dark chocolate chips but you can substitute semi-sweet chocolate chips if you prefer.
- Ice cream – The flavor possibilities are endless! Cookie Ice Cream Sandwiches are delicious with classic vanilla ice cream. But have some fun and try them with chocolate, butter pecan, cookies and cream, coffee, or more exotic flavors like coconut or cheesecake. Or use your favorite ice cream flavor.
- Decorations – Rainbow sprinkles and/or chopped, unsalted peanuts. Or use any type of finely chopped nuts you love (think cashews, pecans, or pistachios), sweetened, flaked coconut, or mini chocolate chips.
How to Make Cookie Ice Cream Sandwiches
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
The Chewy Oatmeal Chocolate Chip Cookie Dough
- Cream butter and sugars with a hand mixer or in the bowl of your stand mixer. Add the egg, corn syrup, vanilla extract, and almond extract. Mix until well combined.
- Add the flour, baking soda, salt, and oats and continue to mix until well combined.
- Stir in the chocolate chips with a spoon.
Bake the Cookies
- Using a medium cookie scoop, scoop the dough and roll it into neat balls. Place the dough balls on a parchment paper lined or ungreased cookie sheet, leaving at least 2-inches in between. These cookies are meant to spread.
- Bake in a preheated 375 degree F oven for 8 to 9 minutes, or until the bottoms are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Assemble and Decorate the Cookie Ice Cream Sandwiches
- Flip one of the cookies upside down and place a scoop of slightly softened ice cream on its flat side. Press the ice cream down a little with the back of a spoon or ice cream scoop. Place a second cookie on top of the ice cream and press down so that ice cream reaches edges.
- Sprinkle your decoration of choice around the edges of the ice cream, pressing lightly with your fingers to make it stick if necessary. Quickly wrap the ice cream cookie in plastic wrap and place in the freezer. Now repeat this about 19 more times. I promise, it goes pretty quickly once you get into the rhythm.
Tips for the Best Cookie Ice Cream Sandwiches
Size matters: Use a cookie scoop to ensure the cookies will be the same size and will line up properly when assembled. A medium cookie scoop holds approximately 1 ½ tablespoons of dough which is the perfect size for creating ice cream sandwiches that are easy to handle and eat.
Cool the cookies: After baking the cookies, allow them to cool completely on wire racks before assembling the ice cream sandwiches. You can even place them in the refrigerator for a short time to firm them up.
Soften the ice cream: Take the ice cream out of the freezer a few minutes before assembling the sandwiches. This will make it easier to spread onto the cookies and create a smooth, even layer.
Freeze the sandwiches: After assembling and wrapping, freeze them for at least 1 to 2 hours or until the ice cream is firm.
Serving: When you’re ready to serve, remove the ice cream sandwiches from the freezer and let them sit for a minute or two to soften slightly. This makes them easier to bite into.
Storage Tips
- Wrap Individually: For easier storage and serving, wrap each ice cream sandwich individually in plastic wrap or parchment paper before placing them in the freezer. This prevents them from sticking together and helps maintain freshness. They should stay fresh and tasty for up to 2 to 3 months.
- Airtight Container: You can place the wrapped Cookie Ice Cream Sandwiches in freezer-safe plastic storage bags to make them even more airtight.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Cookie Ice Cream Sandwiches
Ingredients
Chewy Oatmeal Chocolate Chip Cookies
- 1 cup butter, softened
- ¾ cup light or dark brown sugar
- ½ cup granulated sugar
- 1 egg
- ½ cup light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups oatmeal, quick cooking or old fashioned (see notes below)
- ½ cup dark chocolate chips, can substitute semi-sweet
Ice Cream and Decorations
- 2 quarts vanilla ice cream, or your favorite flavor
- ½ cup rainbow sprinkles
- ½ cup finely chopped unsalted peanuts
Instructions
Directions
Make the Cookie Dough
- Preheat oven to 375 degrees F.
- In a large bowl with an electric mixer, combine the butter, brown sugar, and granulated sugar until creamy. Add the egg, corn syrup, vanilla extract, and almond extract and mix until well combined.
- Add the flour, oats, baking soda, and salt and continue to mix until well combined. Use a spoon to stir in the chocolate chips.
Bake the Cookies
- Using a medium cookie scoop, scoop the dough and use your hands to roll it into a neat ball. Place it on a parchment paper lined or ungreased baking sheet. Repeat with remaining dough, leaving at least 2-inches between each cookie.
- Bake for 8 to 9 minutes, or until lightly golden brown on the bottoms. Remove from the oven and allow to cool on the baking sheets for a few minutes, then transfer the cookies to wire racks to cool completely. Bake the remaining batches.
Assemble the Cookie Ice Cream Sandwiches
- When the cookies have completely cooled, remove the ice cream from the freezer and allow to sit out for a few minutes to soften slightly.
- Flip one of the cookies upside down and place a scoop of slightly softened ice cream on its flat side. Press the ice cream down a little with the back of a spoon or ice cream scoop. Place a second cookie on top of the ice cream and press down so that ice cream reaches edges.
- Sprinkle your decoration of choice around the edges of the ice cream, pressing lightly with your fingers to make it stick if necessary. Quickly wrap the ice cream cookie in plastic wrap and place it in the freezer. Repeat with remaining cookies and ice cream.
- Freeze for 1 to 2 hours before serving.
To Serve
- Remove from the freezer and allow to rest at room temperature for a few minutes to soften slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This post was originally published on June 14, 2012. It has been updated with new text and images.
OMG I am so tempted to make this (and you know me and baking). I’ve never made ice cream sandwich but I think I will need to try this during this summer. Looks SO GOOD. But everything you make is always extraordinary delicious. Your boys are so lucky!!
You are so sweet Nami, but I have to tell you that if I let them, my boys would head straight to your house each time you post something new – and I would make them bring me!