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Oatmeal Cream Pie Ice Cream Sandwiches

Oatmeal cream pie ice cream sandwiches made with chewy cinnamon-molasses oatmeal cookies and sweet vanilla bean ice cream. This homemade upgrade delivers a nostalgic frozen dessert sandwich with soft cookie edges and a creamy center.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For the soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 lb unsalted butter softened (2 sticks)
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 3 cup quick-cooking oats
For the ice cream sandwiches
  • 0.5 gallon vanilla bean ice cream softened (about 1/2 gallon)

Equipment

  • 1 sheet pan

Method
 

Make the soft oatmeal cookies
  1. Preheat the oven to 375°F and prepare a sheet pan for baking.
  2. Whisk all-purpose flour, baking soda, cinnamon, cloves, and salt until evenly combined.
  3. Beat unsalted butter and granulated sugar with brown sugar until fluffy, then mix in eggs, molasses, and vanilla extract.
  4. Stir in the flour mixture until just combined, then fold in quick-cooking oats.
  5. Scoop dough into large rounds (3 tablespoons each), press flat, and bake for 10-12 minutes until just set.
  6. Cool the cookies completely until no longer warm, noting they will be soft.
Assemble and freeze
  1. Place vanilla bean ice cream between two oatmeal cookies to form sandwiches.
  2. Press the cookies together firmly until the ice cream reaches the edges.
  3. Freeze the sandwiches for at least 1 hour, then serve while still chilled.

Notes

Pro tip: for clean edges, let the assembled sandwiches sit at room temperature for 2-3 minutes only if the ice cream has become too firm, then press quickly. Store assembled sandwiches in the freezer in a sealed container up to 2 weeks; no refrigerator storage. Freezing is best for texture—do not freeze twice. For a dairy-light option, use a vanilla bean dairy-free ice cream with similar firmness so the cookies still seal well.