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An ice cream sandwich on a plate.
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Oatmeal-Dark Chocolate Cookie Ice Cream Sandwiches

Ice cream is sandwiched between perfectly chewy cookies and decorated with a variety of toppings. These Oatmeal Dark Chocolate Cookie Ice Cream Sandwiches are a classic summer treat!
Prep Time20 mins
Cook Time9 mins
0 mins
Total Time29 mins
Course: Dessert
Cuisine: American
Servings: 23 ice cream sandwiches
Calories: 362kcal


  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups oatmeal quick cooking or old fashioned
  • 1/2 cup dark chocolate chips
  • 2 quarts vanilla bean ice cream
  • Assorted sprinkles and/or chopped unsalted peanuts for decoration



  • Preheat oven to 375 degrees.
  • Cream butter and sugars with a hand mixer or in the bowl of your stand mixer. Add egg, corn syrup, vanilla extract, and almond extract. Mix until well combined. Add flour, baking soda, salt, and oats and continue to mix till well combined. Stir in dark chocolate chips with a spoon.
  • Drop a tablespoon full of dough on to a parchment paper lined or ungreased baking sheet. Use your fingers to mound the dough into a nice ball shape. Repeat with remaining dough to fill sheet, leaving a couple of inches between each cookie.
  • Bake for 8-9 minutes. Remove from oven and allow to cool on baking sheets for a few minutes.then transfer the cookies to wire racks to cool completely. Repeat with remaining dough.

To assemble ice cream sandwiches:

  • When cookies have completely cooled, remove ice cream from freezer and allow to sit out  for a few minutes to soften slightly. Flip one of the cookies upside down and place a big spoonful of ice cream on the cookie. Press the ice cream down a little with the spoon. Place a second cookie on top of the ice cream and press together 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 freezer.
  • Repeat with remaining cookies and ice cream.


Recipe yields 46 cookies to create 23 ice cream cookie sandwiches.
Prep time shown does not include freezing time.


Serving: 1g | Calories: 362kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 249mg | Potassium: 227mg | Fiber: 1g | Sugar: 36g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg