Oatmeal Ice Cream Sandwiches are a delightful treat that perfectly blends nostalgic flavors with modern indulgence. These sandwiches create a comforting experience combining chewy oatmeal cookies and rich, homemade ice cream. They are incredibly easy to prepare and make for a fantastic family-friendly dessert. In this step-by-step recipe, you’ll learn how to create these scrumptious treats that will leave everyone craving more. Whether it’s a sunny day or a cozy evening in, Oatmeal Ice Cream Sandwiches promise a bit of joy with every bite.
Ingredients
To make these Oatmeal Ice Cream Sandwiches, gather the following ingredients:
- ¼ cup unsalted butter (softened): This creamy base adds a rich, buttery flavor.
- ¼ cup neutral oil (canola or light olive oil): For a moist and tender texture.
- ½ cup brown sugar (packed): Offering deep caramel notes and a hint of chewiness.
- ¼ cup granulated sugar: Balances the sweetness and adds a slight crunch.
- 1 large egg: Brings everything together, giving structure to the cookies.
- 1 tablespoon water: Helps to bind the dough.
- 1 teaspoon vanilla bean paste (or extract): Adds aromatic sweetness with real vanilla flecks.
- ½ teaspoon sea salt: Enhances all the flavors.
- ½ cup all-purpose flour (60g): Provides the necessary structure and crumb.
- ½ teaspoon baking soda: For lift and softness in the cookies.
- ½ teaspoon baking powder: Adds additional rise.
- 1 ½ cups quick-cooking or old-fashioned rolled oats (not instant): These provide the signature chewy texture.
- ½ teaspoon ground cinnamon: Infuses warmth and aroma.
- ¼ cup raisins: For a burst of sweetness and chewy texture in each bite.
For the ice cream filling:
- 2 cups heavy whipping cream (chilled): The luscious base for a rich ice cream.
- 1 tablespoon vanilla bean paste: Intensifies the vanilla flavor in the ice cream.
- ¼ teaspoon sea salt: To balance the sweetness.
- 1 can sweetened condensed milk: Acts as the sweetener and provides a creamy texture to the ice cream.
Step-by-Step Directions
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Line a 9" square baking pan with parchment paper, ensuring that there are handles on the sides for easy lifting of the baked cookies. Preheat the oven to 355°F (180°C).
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In a large bowl or stand mixer, combine softened butter, oil, brown sugar, and granulated sugar. Beat together until thick and creamy, scraping down the sides of the bowl for an even mix.
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Add in the egg, water, vanilla extract, and sea salt, mixing thoroughly until well combined.
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Gradually add the flour, baking soda, baking powder, oats, and cinnamon. Mix gently, just until combined.
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Fold in the raisins, making sure they are evenly distributed throughout the dough.
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Transfer half of the cookie dough into the prepared baking pan, spreading it evenly. Bake in the center of the preheated oven for 10 minutes, or until golden on the edges and puffed.
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Upon removing the cookies from the oven, gently press down any raised corners or edges with a spatula. Let cool for a few minutes, then carefully lift the cookie with the parchment paper onto a wire rack to cool completely.
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Repeat the baking process for the second half of the cookie dough.
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Once the cookies are completely cool, in a large bowl or stand mixer, whip the chilled cream with a whisk attachment until you achieve stiff peaks.
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Add the vanilla bean paste, salt, and the can of sweetened condensed milk into the whipped cream. Fold gently until just combined for a smooth mixture.
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Peel the parchment from one square of cookie dough and place the parchment back into the baking pan. Carefully invert the first cooled cookie onto the parchment, so it’s upside down.
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Spread the ice cream mixture evenly over the cookie and smooth the top. Place the remaining cookie on top, right side up.
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Freeze the ice cream cookie sandwich for about 8 hours, or until completely firm.
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Once fully frozen, remove it from the freezer and cut into 12 squares. You can either wrap them individually in wax or parchment paper and store them in the freezer for later, or place them in a freezer-safe bag, unwrapped.
Tips & Tricks
- Customize Your Oatmeal: Try adding chocolate chips, nuts, or dried fruit to the cookie dough for a unique flavor.
- Flavor Infusion: For an additional flavor boost, consider adding a splash of almond extract to the ice cream mixture.
- Chill the Cream: Ensure your heavy cream is very cold before whipping for the best results.
Serving Suggestions & Pairings
Oatmeal Ice Cream Sandwiches are perfect for summer barbecues, birthday parties, or any casual gathering. Serve them with a tall glass of milk or a scoop of your favorite fruit sorbet for a refreshing contrast. They are also great to pack for picnics or outdoor events!
Nutritional Information
Each Oatmeal Ice Cream Sandwich contains approximately 220 calories. While it’s important to enjoy these treats in moderation, they also offer a touch of wholesome oats with some protein from the cream. Balance your indulgence by pairing with fresh fruit or a light salad during meals.
Storing Tips & Variations
Store Oatmeal Ice Cream Sandwiches in the freezer for up to two weeks. For variations, try substituting the raisins with chocolate chips or cranberries, or switch the ice cream for different flavors, like chocolate or strawberry.
Conclusion
The joy of making Oatmeal Ice Cream Sandwiches lies in the simplicity and comfort they bring. They are a delightful way to indulge in a treat that combines flavors and textures everyone loves. We encourage you to try this recipe and share your experience. You might just create your new favorite dessert!
FAQs
1. Can I use instant oats instead of rolled oats?
Using instant oats will change the texture of the cookies, potentially making them mushy. Stick to rolled oats for best results.
2. How long do these ice cream sandwiches last in the freezer?
They can be stored in an airtight container or wrapped well for up to two weeks in the freezer.
3. Can I use a different flavor of ice cream?
Absolutely! Experiment with different flavors, such as chocolate, coffee, or fruit flavors like strawberry for a fun twist.
4. How do I know when the cookies are done baking?
Look for a golden edge and a slightly puffed center. They will firm up as they cool.
5. Is it possible to make the cookies ahead of time?
Yes! You can make the cookies a day in advance and assemble the sandwiches the day you plan to serve them.
Oatmeal Ice Cream Sandwiches
Ingredients
Method
- Line a 9″ square baking pan with parchment paper, ensuring that there are handles on the sides for easy lifting of the baked cookies.
- Preheat the oven to 355°F (180°C).
- In a large bowl or stand mixer, combine softened butter, oil, brown sugar, and granulated sugar. Beat together until thick and creamy, scraping down the sides of the bowl for an even mix.
- Add in the egg, water, vanilla extract, and sea salt, mixing thoroughly until well combined.
- Gradually add the flour, baking soda, baking powder, oats, and cinnamon. Mix gently, just until combined.
- Fold in the raisins, making sure they are evenly distributed throughout the dough.
- Transfer half of the cookie dough into the prepared baking pan, spreading it evenly.
- Bake in the center of the preheated oven for 10 minutes, or until golden on the edges and puffed.
- Upon removing the cookies from the oven, gently press down any raised corners or edges with a spatula. Let cool for a few minutes, then carefully lift the cookie with the parchment paper onto a wire rack to cool completely.
- Repeat the baking process for the second half of the cookie dough.
- Once the cookies are completely cool, in a large bowl or stand mixer, whip the chilled cream with a whisk attachment until you achieve stiff peaks.
- Add the vanilla bean paste, salt, and the can of sweetened condensed milk into the whipped cream. Fold gently until just combined for a smooth mixture.
- Peel the parchment from one square of cookie dough and place the parchment back into the baking pan. Carefully invert the first cooled cookie onto the parchment, so it’s upside down.
- Spread the ice cream mixture evenly over the cookie and smooth the top.
- Place the remaining cookie on top, right side up.
- Freeze the ice cream cookie sandwich for about 8 hours, or until completely firm.
- Once fully frozen, remove it from the freezer and cut into 12 squares.
- You can either wrap them individually in wax or parchment paper and store them in the freezer for later, or place them in a freezer-safe bag, unwrapped.
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