Imagine biting into a heavenly combination of chewy oatmeal cookies, rich dark chocolate, and creamy ice cream—all in one irresistible sandwich! These Oatmeal Dark Chocolate Cookie Ice Cream Sandwiches are about to become your new obsession, transforming an ordinary dessert into an extraordinary culinary experience that will make your taste buds dance with joy. Perfect for beating the summer heat or satisfying a late-night sweet craving, this recipe is so simple yet so decadent that you'll want to make them again and again!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 pint ice cream (any flavor)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, using an electric mixer. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the cookie dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cookies cool completely on the baking sheet for 5 minutes, then transfer to a wire rack to cool entirely.
- Once cookies are completely cool, remove ice cream from the freezer and let soften slightly for easier scooping.
- Place a scoop of ice cream between two cooled cookies, gently pressing to create a sandwich.
- Wrap each ice cream sandwich in plastic wrap and freeze for at least 1 hour before serving to allow them to set.
- For best results, serve the ice cream sandwiches directly from the freezer and enjoy immediately.
Tips
- Use softened butter for the creamiest cookie texture, ensuring it's at room temperature before mixing.
- Don't overmix the cookie dough—this can lead to tough, dense cookies.
- Allow cookies to cool completely before assembling sandwiches to prevent melting.
- For uniform cookies, use a cookie scoop or tablespoon to measure dough.
- Experiment with different ice cream flavors like vanilla, salted caramel, or coffee to create unique combinations.
- Wrap individual sandwiches in plastic wrap before freezing to prevent freezer burn and maintain freshness.
- If cookies are too soft, chill the dough for 30 minutes before baking to help them hold their shape.
- For an extra indulgent touch, roll the edges of your ice cream sandwiches in chopped nuts or mini chocolate chips before freezing.
Nutrition Facts
Calories: kcal
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 55mg
