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Oatmeal Cookie Ice Cream Sandwiches

Oatmeal cookie ice cream sandwiches with thick, chewy cinnamon-oatmeal cookies and a creamy cinnamon or vanilla ice cream layer. Warm spice from the cookie meets a cold, scoopable frozen center for a classic oatmeal frozen treat.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter softened
  • 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
Ice cream
  • 0.5 gallon vanilla or cinnamon ice cream for sandwiching

Equipment

  • 1 sheet pan

Method
 

Bake the oatmeal cookies
  1. Preheat oven to 375F. Whisk all-purpose flour, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Beat unsalted butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla extract and mix until smooth.
  3. Stir in the flour mixture until just combined. Fold in rolled oats and raisins if using, then stop mixing as soon as no dry streaks remain.
  4. Scoop dough into large rounds using about 3 tablespoons per cookie, then press each round flat on a lined baking sheet. Bake 10-12 minutes until the edges turn golden while centers still look slightly soft.
  5. Cool cookies completely on the baking sheet or a rack. Wait until fully cool so the ice cream will not melt and slide.
Assemble and freeze sandwiches
  1. Place one cookie on a surface and sandwich a scoop of vanilla or cinnamon ice cream with a second cookie. Press gently so the filling reaches the edges without overflowing.
  2. Roll the edges in mini chocolate chips or cinnamon sugar. Chill briefly if needed so the coating sets.
  3. Arrange sandwiches on a tray in a single layer and freeze at least 1 hour before serving. Serve straight from the freezer for the best chewy-cookie contrast.

Notes

Pro tip: For clean, even sandwiches, cool cookies fully and scoop ice cream slightly softer than rock-hard so it spreads without tearing the cookies. Store assembled sandwiches covered in the freezer up to 2 weeks; they freeze well with no thawing needed beyond 2 minutes at room temperature for easier biting. For a dairy swap, choose dairy-free vanilla/cinnamon ice cream in the same 1/2-gallon amount.