These healthy oatmeal cookie ice cream sandwiches combine soft, chewy oatmeal cookie bars with a creamy yogurt filling for a freezer-friendly dessert that tastes better than what you’d buy in store! Made with wholesome ingredients like rolled oats, tahini, and maple syrup, they’re easy to prep ahead so you can enjoy these oatmeal ice cream bars all summer long.

WHY I MADE THESE OATMEAL COOKIE ICE CREAM SANDWICHES

You may have already seen my Healthy Brownie Ice Cream Sandwich recipe, and also my Copycat Haagen-Dazs Almond Ice Cream bars, so it should be no surprise that I’m deeeep in my ice cream bag right now and I can’t be stopped!

The thing about these oatmeal cookie ice cream sandwiches is that you have to be an oatmeal fan to really love these, and I’m one of those people. Oatmeal cookies are definitely in my list of top 5 favorite cookies, which may be an unpopular opinion but if oatmeal cookies have only one fan, it’s me!

I had to find a way to make some kind of ice cream treat that honors such an underrated cookie. So, I reworked my brownie ice cream sandwich recipe to make an oatmeal cookie version instead! The base of these oatmeal cookie sandwiches is made wholesome ingredients like tahini, rolled oats, coconut sugar, and vanilla, which makes the cookie layer super soft and tasty, just like a traditional oatmeal cookie.

The ice cream layer is just Greek yogurt, maple syrup, and vanilla, which may make you skeptical but I promise the end result is super creamy and delicious!

You can even dip the ends of the sliced ice cream sandwiches in melted dark chocolate to make this summer treat extra decadent! Totally optional, but you’ll be happy that you did it.

I can’t wait for y’all to try this recipe. Be sure to leave a rating and review if you do!

MY HEALTHY ICE CREAM SANDWICH RECIPE

The full instructions on how to make these oatmeal cookie ice cream sandwiches is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Bake the oatmeal cookie bars: Mix together the tahini (or almond butter), eggs, maple syrup, and vanilla until smooth. Stir in oats and almond flour, then add coconut sugar, baking soda, cinnamon, and salt. Divide the batter between pans, and bake for about 20-25 minutes.
• Cool completely: Let both cookie layers cool completely on a wire rack.
• Make the “ice cream”: While the layers cool, whisk together Greek yogurt, maple syrup, and vanilla for the ice cream layer. Chill in the fridge until ready to assemble.
• Assemble. Spread the yogurt mixture evenly over one cookie layer (still in its pan). Peel the second layer out of its pan and press it so it fits snugly on top.
• Freeze. Transfer to the freezer for at least 3 hours, or until solid.
• Slice. Cut into 18 bars.
• Dip in chocolate (optional). Melt chocolate chips with coconut oil in 15-second microwave bursts, dip the ends of each bar in the chocolate, and freeze for 15 minutes to harden.

HEALTHY ICE CREAM SANDWICHES INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these oatmeal cookie ice cream sandwiches at home:

• Tahini: The base of the oatmeal cookie batter, replacing both the flour and the butter that is traditionally used in recipes like these. Tahini provides structure, moisture, and a rich, fudgy texture to these delicious brownies! It’s also a great source of healthy fats and protein. The tahini flavor does come through in the oatmeal cookie bar, so if you’re not a fan of tahini at all I recommend using almond butter instead.
• Rolled Oats: Obviously it wouldn’t be an oatmeal cookie without oats! I recommend using rolled oats since they have a heartier texture than quick or instant oats. Oats are also a good source of fiber, which makes these homemade ice cream sandwiches a better alternative to store bought options.
• Eggs: Helps bind everything together and provides lift and structure as the oatmeal cookie layers cook.
• Maple Syrup: Adds moisture, sweetness and a subtle depth of flavor to the oatmeal cookie.
• Vanilla Extract: Enhances and rounds out all the other flavors!
• Coconut Sugar: Adds a deeper, slightly molasses-like sweetness that also adds structure to the batter.
• Baking Soda: Help these cookie bars rise and set properly.
• Greek Yogurt: The base of the “ice cream” layer, replacing actual ice cream. It’s naturally thick and creamy, and freezes into a tangy, dense layer that has the same taste and texture as creamy ice cream! Greek yogurt is also a great source of protein for this recipe.

HOW LONG DO THESE ICE CREAMS TAKE TO MAKE?

This homemade ice cream sandwich recipe has a few different components to it, but they all come together quickly and easily. The full recipe is below, but here’s the gist of it:

• Prep time: 20 mins
• Bake time: 25 minutes

In total, this recipe will take about 45 minutes total to make!

However, note that the ice cream sandwiches will need to rest in the freezer for about 3 hours before you’re able to enjoy them. So, you’re looking at a total time of about 4 hours, the majority of which is completely hands-off.

HOW TO STORE THESE ICE CREAM SANDWICHES?

They’ll keep for about 1-2 weeks in the freezer. I recommend wrapping the sliced ice cream sandwiches in parchment paper, and then placing them in an airtight container to prevent freezer burn.

When you’re in the mood for a sandwich, take one out and let it soften at room temperature for a few minutes before enjoying again.

OATMEAL ICE CREAM SANDWICH FAQ

1.Can I make these ice cream sandwiches dairy-free?

Sure, just swap the Greek yogurt for a dairy-free yogurt alternative that is coconut or almond-based. Just make sure it’s thick, and unsweetened.

2. Do I have to use tahini, or can I use a different nut or seed butter?
I really love how these oatmeal ice cream sandwiches came out when I used tahini, but note that the tahini flavor does come through. So, if you don’t like the flavor of tahini then I recommend using almond butter as an alternative instead.

But any well-stirred, drippy nut or seed butter should work like peanut butter, cashew butter, or sunflower seed butter. Keep in mind the flavor will change depending on what you choose.

3. Can I use quick oats instead of rolled oats?
I recommend using rolled oats for the best texture. Rolled oats hold their shape best and give the cookie layer a heartier bite. Quick oats can work in a pinch, but the cookie layer may turn out a bit softer and less chewy.

4. My cookie layer seems too soft to lift out of the pan — did I do something wrong?
Nope! The cookie layer will firm up as it cools to room temperature.

5. How long do these keep in the freezer?
They’ll keep for about 1-2 weeks in the freezer. I recommend wrapping the sliced ice cream sandwiches in parchment paper, and then placing them in an airtight container to prevent freezer burn.

When you’re in the mood for a sandwich, take one out and let it soften at room temperature for a few minutes before enjoying again.

6. Can I skip the chocolate shell step?
Yep! It’s totally optional. The sandwiches taste delicious on their own, but the chocolate shell does add a nice bite that I really like.

7. Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar can work as a 1:1 substitute for coconut sugar. I prefer coconut sugar because it’s a refined sugar free option with a better glycemic index than traditional sugar.

8. Can I use store bought ice cream instead of the Greek yogurt?

Sure! If you want to use store bought ice cream, use about a pint. Let it soften at room temperature for about 10 minutes so that it’s easier to work with.

9. My batter seems really thick, is that normal?

Yes, a thick batter is totally normal! Just be sure to spread the batter evenly across the bottom of the pan and smooth the top down as best as you can before baking. You may want to use your fingers for this step–it helps to dip your fingers in water first to prevent the batter from sticking to your hands.

‍. . . . . . . . . . . . . . .

If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

‍. . . . . . . . . . . . . . .