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Oatmeal Cookie Ice Cream Sandwiches

Oatmeal cookie ice cream sandwiches with thick, chewy cinnamon-oat cookies and a vanilla or cinnamon ice cream layer. Warm spice and a rustic crinkled cookie texture make these oatmeal raisin frozen sandwiches comforting and freezer-ready.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter softened (2 sticks)
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cup rolled oats
  • 0.5 cup raisins optional
For assembling
  • 0.5 gallon vanilla or cinnamon ice cream
  • 0.25 cup mini chocolate chips or cinnamon sugar for rolling edges

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the oatmeal cookies
  1. Preheat the oven to 375°F, then line baking sheets for easy release.
  2. Whisk all-purpose flour, baking soda, cinnamon, and salt in a bowl until evenly combined and speckled.
  3. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, lightened in color, and creamy.
  4. Add eggs and vanilla extract, then mix until the batter looks smooth and thick.
  5. Stir in the flour mixture until no dry streaks remain, keeping the dough cohesive.
  6. Fold in rolled oats and raisins if using, until the oats are evenly distributed.
  7. Scoop about 3 tablespoons of dough per cookie and press into large rounds on the lined baking sheets.
  8. Bake for 10-12 minutes, until the edges are golden and the centers still look slightly soft.
  9. Cool the cookies completely so they won’t melt the ice cream when assembled.
Assemble and freeze the ice cream sandwiches
  1. Place cinnamon or vanilla ice cream between two cooled oatmeal cookies, pressing gently to align the edges.
  2. Roll the cookie edges in mini chocolate chips or cinnamon sugar to coat and give a crunchy, spiced finish.
  3. Freeze the assembled sandwiches for at least 1 hour before serving, until firm enough to slice or bite cleanly.

Notes

Pro tip: cool the cookies fully (no warmth in the centers) so the ice cream layer sets without sliding. Store in the freezer in a sealed container for up to 2 weeks; thaw 5 minutes at room temperature for easier biting. Freezing is yes—assemble and freeze the sandwiches, then keep layered with parchment. For a lighter swap, use low-fat ice cream (cookies stay the same).