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Dessert

Oatmeal Cookie Ice Cream Sandwiches

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.
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Prep Time20 minutes
Cook Time25 minutes
Total Time3 hours 45 minutes
Yield18 servings

Equipment

INGREDIENTS

Oatmeal Cookie Bars
  • 2 c tahini, or almond butter (well-stirred and drippy)
  • 2 c rolled oats
  • 1 c almond flour
  • 2 eggs (room temperature)
  • 1/2 c maple syrup
  • 2 tsp vanilla extract
  • 1/2 c coconut sugar (or, granulated sugar)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Pinch of salt
"Ice Cream"
  • 2 1/2 c Greek yogurt (plain, unsweetened)
  • 1/4-1/3 c maple syrup
  • 2 tsp vanilla extract
Chocolate Shell (Optional)
  • 1 c dark chocolate chips
  • 1 tsp coconut oil

INSTRUCTIONS

Oatmeal Cookie Bars
  • Preheat oven to 350 F. Line two 8×8 baking pans with parchment paper, and set aside.
    Make sure there is some paper hanging over the sides so you can easily lift the bars out when they're done.
  • In a large bowl, mix together the tahini (or almond butter), eggs, maple syrup, and vanilla until smooth.
  • Add the oats and almond flour, and mix again.
  • Finally, pour in the coconut sugar, baking soda, cinnamon, and salt. Mix everything together. The batter will be thick.
    Because there is no flour, don’t worry about over-mixing the batter.
  • Divide the batter evenly between the two baking pans, and spread the batter into an even layer to cover the bottom of each pan. Smooth the tops so they're flat.
  • Transfer the baking pans to the oven, and bake for 20-25 minutes, until the layers are puffed and the tops are firm to the touch.
  • Cool on a wire rack at room temperature until completely cool to the touch (about 1 hour).
"Ice Cream"
  • Meanwhile, prepare the ice cream by whisking all of the ingredients together in a medium bowl. Store in the fridge until you're ready to assemble the ice cream sandwiches.
Assembly
  • Once the oatmeal cookie bars are completely cool, spoon the ice cream on top of one of the brownie layers, spreading it evenly so that it reaches the edges.
  • Now, remove the second oatmeal cookie layer from the baking pan and peel back the parchment paper.
  • Place this second cookie layer on top of ice cream, pressing it down so it's flat. It should fit snugly inside of the pan.
  • Transfer to the freezer and freeze for at least 3 hours, or until solid.
  • Slice the ice cream sandwiches into 18 separate bars. See blog post for storage tips.
Chocolate Shell (Optional)
  • Pour the chocolate chips and the coconut oil into a microwave-safe bowl, and microwave at :15 s increments, stopping to stir each time, until completely melted.
  • Dip the ends of the ice cream sandwiches into the melted chocolate, and transfer to the freezer for 15 minutes to harden. Enjoy!