These Oatmeal Ice Cream Sandwiches are made with a creamy vanilla ice cream sandwiches between two chewy spiced oatmeal cookies.
My husband is a huge Oatmeal Cream Pie lover, like LOVES them more than chocolate and peanut butter. Crazy right? Well, I’m an oatmeal cookie fan myself so I knew I was choosing the right man to spend my life with. There’s just something about those old fashioned cookies laced with cinnamon, nutmeg, and cloves with a creamy filling.
I try to make oatmeal cookies/cream pies a few times a year and it’s one of the few recipes we refuse to share with anyone. I mean, I’ll share the actual recipe with you, but the ones I bake don’t leave our sights! Since it has been in the 90s the last couple weeks, I decided to add a summer twist to this traditional dessert. These Oatmeal Ice Cream Sandwiches have Blue Bunny Premium Vanilla ice cream sandwiched between old fashioned spiced oatmeal cookies. And they’re simply delicious!
The oatmeal cookies themselves are just the softest and chewiest, add that creamy rich vanilla ice cream and it’s a heavenly summertime treat. When the suns out though, eat it fast, they didn’t like waiting around to be photographed in the 90 degree weather.
Walmart will be hosting demos of Blue Bunny ice cream from July 16-19th across America. Check out this list to find a demo near you! Don’t forget to check out the Suns Out Spoons Out Social Hub for more great summer recipes!
What’s your favorite Blue Bunny product to enjoy during the summer? You can check them out on their website.
Oatmeal Ice Cream SandwichesPrint Pin Rate
- 1 1/4 cups Unsalted Butter softened to room temp
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 tbsp Vanilla Extract
- 1 1/2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 3 cups Minute Oats uncooked
- Blue Bunny Premium Vanilla Ice Cream
- Preheat oven to 375 F.
- Line cookie sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy.
- Add egg and vanilla and beat until combined.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add oatmeal to the flour mixture and stir.
- Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
- Use a medium scoop (1.5 tbsp) to drop cookies onto the prepared parchment lined cookie sheet at least 2 inches apart.
- Bake for 10-12 minutes.
- Allow to cool for about 3 minutes on the pan before transferring to a wire rack to finish.
- Once cookies have cooled, add ice cream to the bottom of one cookie and sandwich with the bottom of another.
- If not eating immediately, line sandwiches up on their sides on a piece of parchment or wax paper and roll up, tape the edge down and place in the freezer.