Oatmeal Ice Cream Cookie Sandwiches Recipes

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OAT MILK AND OATMEAL COOKIE ICE CREAM SANDWICHES



Oat Milk and Oatmeal Cookie Ice Cream Sandwiches image

We've raised the classic snack combination -- cookies and milk -- to a whole new level using humble oats. No-churn oat milk ice cream is sandwiched between two oatmeal cookies -- no dunking needed!

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 10 to 12 sandwiches

Number Of Ingredients 16

2 1/2 cups old-fashioned rolled oats
2 seedless dates, chopped
Kosher salt
One 14-ounce can sweetened condensed milk
2 cups heavy cream
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2/3 cup raisins

Steps:

  • Puree 3/4 cup of the oats in a blender, starting on low speed and gradually increasing to high, until ground to a fine powder. Add the dates, 1/4 teaspoon salt and 2 cups cold water and puree until smooth, thick and creamy. Add the condensed milk and puree until combined. Transfer to a large bowl.
  • Whip the cream and granulated sugar in a bowl with an electric mixer until stiff peaks form. Fold one-third of the whipped cream into the oat milk mixture until combined and lightened. Fold in the remaining cream until completely combined. Transfer the mixture to a 9-by-13-inch pan, wrap tightly with plastic wrap and freeze until firm but malleable, about 3 hours; you want the ice cream to hold its shape but be able to be flattened between 2 cookies without breaking them.
  • Arrange an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Whisk together the flour, cinnamon, salt and soda in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla and egg and beat on high until creamy, about 3 minutes more. Add the flour mixture and mix on low until combined. Add the remaining 1 3/4 cups oats and beat on low until combined. Fold in the raisins.
  • Arrange twelve 1-ounce scoops (1 1/2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies have spread and are deep golden brown, 9 to 11 minutes. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Let the baking sheet cool slightly, then continue with the remaining cookie dough.
  • When ready to assemble. Scoop 1/3 cup of ice cream and sandwich between 2 cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap and freeze for at least another 8 hours before serving.

OATMEAL ICE CREAM COOKIE SANDWICHES



Oatmeal Ice Cream Cookie Sandwiches image

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Provided by Claire Saffitz

Categories     Bon Appétit     Oatmeal     Cookies     Ice Cream     Sandwich     Dessert     Frozen Dessert     Summer

Yield 12 servings

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 ounces store-bought waffle cones, lightly crushed
1 1/2 cups old-fashioned oats
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup (packed) light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
4 pints ice cream (any flavors)

Steps:

  • Make the Cookies
  • Preheat 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).
  • Prepare Ice Cream
  • 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.
  • Assembly
  • 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.
  • Do Ahead
  • 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.

GINA'S OATMEAL COOKIE ICE CREAM SANDWICHES



Gina's Oatmeal Cookie Ice Cream Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 3h27m

Yield 6 sandwiches

Number Of Ingredients 15

2 sticks unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup golden raisins
1/2 cup chopped pecans
3 cups old fashioned rolled oats
1 to 2 pints ice cream, flavor of your choice
1/2 cup finely chopped pecans, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time.
  • In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula.
  • Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches.
  • Remove ice cream from the freezer and allow to soften.
  • Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES



Oatmeal Movie Cookie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield About 18 cookies

Number Of Ingredients 14

3/4 cup (168 grams) creamy unsweetened almond butter
2/3 cup (132 grams) light brown sugar
1/2 cup (100 grams) unrefined coconut oil, melted
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2 large eggs, at room temperature
3 cups (270 grams) old-fashioned rolled oats
1 teaspoon baking soda
1 cup (20 grams) popped buttered popcorn, plus extra for topping
2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping.
Flaky salt, optional
3 cups vanilla ice cream

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper or a silicone mat and set aside.
  • Place another baking sheet, plate or airtight container in the freezer.
  • In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
  • Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
  • While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
  • Keep frozen until ready to enjoy!

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