you can never eat too much

Chocolate Dipped Oatmeal Cookie Ice Cream Sandwiches

Have y’all ever had an It’s It’s Ice Cream Sandwich? I never heard of them until I moved to L.A., but they’re kind of a big deal. It’s vanilla ice cream mashed between two oatmeal cookies and completely dipped in milk chocolate! When I first discovered them I was immediately obsessed.

My Chocolate Dipped Oatmeal Cookie Ice Cream Sandwich recipe is an homage to that sweet treat. It is perfectly decadent and totally something that I crave all the time. It’s one of those few desserts that I can truly only have one of (whereas I could easily inhale a dozen chocolate chip cookies), because it’s so rich, chocolatey, and satisfying all on its own.

Ok, I may have had two in one sitting but three would DEFINITELY be too many.

Homemade ice cream sandwiches are really not all that complicated, and they’re really such a fun dessert to make. If you have a bomb cookie recipe, ice cream, and a microwave on hand you can make your own ice cream sandwiches too! For these cookies I used my Brown Sugar Cinnamon Toffee ice cream that I made just a little while ago, and the combination was so sweet and sinful. I would love to try these again with different cookie and ice cream flavor combinations.

Making these is wonderfully messy but worth it. I hope you get to enjoy an oatmeal cookie ice cream sandwich really, really soon!

Chocolate Dipped Oatmeal Cookie Ice Cream Sandwich Recipe

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  • Serves: 4
  • Yield: 4 ice cream sandwiches

Ingredients

Oatmeal Cookies

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 cup scant, all-purpose flour
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon baking powder
  • 3/4 cup quick cooking oats

Ice Cream

  • 2 cups ice cream (store-bought or homemade)

Melted Chocolate

  • 8 ounces dark chocolate (chopped)
  • 3/4 cup heavy cream

Instructions

Cookies

  1. Preheat oven to 350 degrees F. Line 1 large baking sheets with parchment paper; set aside.
  2. In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, baking soda, salt, baking powder and nutmeg in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
  3. Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet (makes about 8). Flatten with the bottom of a measuring cup dipped in sugar.
  4. Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

Ice Cream

  1. Take ice cream out of freezer and leave on counter for 15-20 minutes to soften so it is scoopable, but not runny

Melted Chocolate

  1. Melt the chocolate in a large bowl in the microwave, or using a double boiler on the stove. If you use a microwave, heat at 20 to 30 seconds increments, stirring in between until it's melted — about two minutes total.
  2. Heat the cream in a heavy-bottomed saucepan over medium-high heat until it just comes to a boil, stirring occasionally to make sure it doesn't scorch.
  3. Pour about a quarter of the cream into the melted chocolate and stir until it is completely incorporated. Repeat until all the cream is mixed in and the ganache is shiny and smooth.

Assemble

  1. Scoop about 2-3 spoonfuls of ice cream onto four of the completely cooled cookies. Use the back of the spoon to smooth the ice cream to the edges. Top each with another cookie to create a sandwich and place back on the cookie sheet. Freeze for about 15 minutes or until ice cream has hardened.
  2. Take an ice cream sandwich out of the freezer and dip in the melted chocolate, turning to completely coat. Place back in freezer and repeat with remaining sandwiches. Freeze for another 15 minutes or until completely set.



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