Oatmeal Ice Cream Cookie Sandwiches
Oatmeal Ice Cream Cookie Sandwiches is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5–8 minutes.
Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground.
Add brown sugar and pulse to combine.
Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl.
With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.).
Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake).
Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12–15 minutes.
Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment.
Turn half of cookies over (you’ll have 2 extra).
Remove 2 pints of ice cream (same flavor) from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic).
Cut ice cream into 2” pieces and place in a large bowl.
Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies.
Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges.
Transfer sandwiches to a rimmed baking sheet set in the freezer as you work.
Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
Freeze sandwiches until ice cream is hard, about 2 hours.
Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze.
Sandwiches can be assembled 5 days ahead; keep frozen.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
