Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches feature vanilla ice cream between 2 thin layers of edible, gluten-free cookie dough
I recently did some food photography work for a client. The job involved taking photos of ice cream sandwiches for a local home-based bakery. Photographing (and then later eating) these ice cream sandwiches got me thinking about the various ways to make homemade ice cream sandwiches.
I've made ice cream sandwiches before, and it can be a bit of a tedious process. So I thought about ways to make no-bake versions, which led me to think about my edible cookie dough, and how I could combine these two things. This led me to develop these Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches.
These decadent sandwiches feature your favorite vanilla ice cream layered between two thin layers of edible oat-based chocolate chip cookie dough. There is no cooking involved, and prep time is manageable. After about 2 hours in the freezer, they're ready to cut up and eat. Keep reading to learn how to make them.
How to Make Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches
The first step to making this decadent summer dessert is to make the edible cookie dough. Since eating flour without heat-treating it first is a no-go (it can be contaminated with e. Coli), I decided to use oats. This also gives the cookie dough an oatmeal chocolate chip flavor and a bit of extra fiber.
Grind the oats into flour using a spice grinder or mini food processor. Alternatively, if you already happen to have oat flour on hand, you can skip this step and just use that instead.
Use a hand mixer or stand mixer to cream together the butter, brown sugar, and salt. Mix in the vanilla. Add the oat flour and mix until it forms a stiff dough. Mix in the chocolate chips.
Line an 8x8" baking pan with plastic wrap, parchment paper, or wax paper. Divide the dough in half (it's best to use a kitchen scale for this) and press half of it into the prepared baking pan. Use your fingers or the flat bottom of a small glass, then use an offset spatula to get into the edges. Carefully remove this sheet of cookie dough from the pan (this will become the top of the sandwiches).
Repeat the above step with the remaining cookie dough, making sure to re-line the pan with more plastic wrap/parchment/wax paper.
Smooth the vanilla ice cream (try this easy homemade recipe) over the layer of cookie dough, making sure to get into all of the corners. Carefully place the other sheet of cookie dough on top of the ice cream and gently press it into the ice cream to prevent any bubbles.
Cover the baking pan with plastic wrap and place the pan in the freezer for at least 2 hours. Remove the ice cream sandwiches by turning the pan onto a cutting board. If they seem stuck, run some warm water over the bottom of the pan, being careful not to get any water into the ice cream sandwiches.
Cut the square slab into rectangles or small squares and serve immediately, or store in an airtight container or zipper bag and return to the freezer for later.
Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches Ingredients
- Rolled oats - You will be grinding the oats into oat flour with a spice grinder or mini food processor. If you prefer to skip this step, you can buy oat flour instead of rolled oats.
- Brown sugar
- Softened unsalted butter - Or use a dairy-free butter alternative to make this recipe vegan and/or dairy-free. You can also use salted butter and skip the salt in the recipe.
- Kosher salt - Skip the salt if using salted butter instead of unsalted butter
- Vanilla extract
- Mini chocolate chips - use dairy-free chocolate chips to make this recipe vegan and/or dairy-free. Note that I prefer using mini chocolate chips in this recipe because they distribute through the cookie dough better, and also just fit better into the thin cookie dough layer. But if you can't find them/don't want to buy them just for this recipe, you can use regular chocolate chips.
- Softened vanilla ice cream - Use your favorite dairy-free ice cream alternative to make this recipe vegan and/or dairy-free. You can also substitute vanilla frozen yogurt or use a different flavor of ice cream.
Want more ice cream sandwich recipes?
Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches Nutrition Notes
The nutrition information in the recipe below is for one full-size (rectangular) ice cream sandwich as seen in photos, which is ⅛th of the recipe. I don't recommend cutting the ice cream sandwiches larger than this. Feel free to cut the sandwiches smaller, if desired. 16 small square sandwiches would work well. To get the nutrition information for this portion size, simply divide all of the numbers by 2.
Note that the nutrition information calculations use regular vanilla ice cream. Using reduced fat vanilla ice cream or vanilla frozen yogurt may result in slighly lower fat and/or calories, while using a premium vanilla ice cream may result in higher fat/calories.
These ice cream sandwiches are gluten-free, but not everyone who requires a gluten-free diet is able to tolerate oats. Make sure to check with them before serving.
To make these ice cream sandwiches dairy-free and/or vegan, replace the ice cream with your favorite dairy-free ice cream alternative, the butter with a dairy-free butter alternative, and the chocolate chips with dairy-free chocolate chips.
Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches
Equipment
Ingredients
Instructions
- Pulse 1 ½ cups (134 g) rolled oats in a spice grinder or mini food processor until they are finely ground and resemble flour.
- Use a hand mixer or stand mixer to cream together ¾ cups (165 g) brown sugar, 6 Tablespoons (85 g) softened unsalted butter, and ¼ teaspoon (1 g) kosher salt in a large bowl. Add ½ teaspoon (2 g) vanilla extract and mix until incorporated. Add the oat flour and stir until mixed. Mix in 6 Tablespoons (66 g) mini chocolate chips.
- Divide the cookie dough in half (the most accurate way to do this is to use a kitchen scale). Line an 8x8" baking pan with plastic wrap, parchment paper, or wax paper and press half of the cookie dough into the pan evenly. Use your fingers or the flat bottom of a glass to press the cookie dough in, then use an offset spatula to get into the edges. Carefully lift the pressed cookie dough out of the pan and set it aside on a cutting board or another flat surface.
- Re-line the pan with plastic wrap, parchment paper, or wax paper, and press the remaining cookie dough into the pan following the same process as above. This time, leave the cookie dough there.
- Spread 1 pint (500 mL) softened vanilla ice cream over the layer of cookie dough, smoothing it into the corners with an offset spatula. Carefully lift the first sheet of pressed cookie dough, turn it onto the ice cream, and peel off the plastic wrap/parchment/wax paper. Gently press the cookie dough down into the ice cream.
- Cover the baking pan with plastic wrap and transfer to the freezer for at least 2 hours.
- Remove the pan from the freezer and turn over onto a large cutting board to remove the ice cream sandwiches (if they remain stuck in the pan, carefully run some warm water over the bottom of the pan, being careful not to get any water on the ice cream sandwiches). Peel off the plastic wrap/parchment/wax paper.
- Use a large knife to cut the ice cream sandwiches into your desired size (8 full-size rectangles or 16 small squares work well). Serve immediately, or place the sandwiches in an airtight container or zipper bag and return to the freezer.
Nutrition
Notes
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