Cookie Ice Cream Sandwiches
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.
Servings: 20 ice cream sandwiches
Calories: 478kcal
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
Yield: Recipe yields approximately 40 cookies to create 20 ice cream cookie sandwiches.
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.
Variations: Substitute your favorite ice cream flavor and decorate with any type of finely chopped nuts you love (think cashews, pecans, or pistachios), sweetened, flaked coconut, or mini chocolate chips.
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.
Nutrition
Serving: 1g | Calories: 478kcal | Carbohydrates: 60g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 279mg | Potassium: 292mg | Fiber: 2g | Sugar: 45g | Vitamin A: 694IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg