Oat Milk and Oatmeal Cookie Ice Cream Sandwiches

Oat Milk and Oatmeal Cookie Ice Cream Sandwiches
Prep Time
Cook Time
10 to 12 sandwiches

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!



2 ½
cups old-fashioned rolled oats
seedless dates, chopped
Kosher salt
1 14-oz
can sweetened condensed milk
cups heavy cream
cup granulated sugar
cup all-purpose flour
tsp ground cinnamon
tsp kosher salt
tsp baking soda
cup packed dark brown sugar
stick (8 Tbsp) unsalted butter, at room temperature
cup honey
Tbsp pure vanilla extract
large egg, at room temperature
cup raisins



Total time includes freezing time.

Step 1

Puree ¾ 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, ¼ 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.

Step 2

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.

Step 3

Arrange an oven rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment.

Step 4

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 ¾ cups oats and beat on low until combined. Fold in the raisins.

Step 5

Arrange twelve 1-ounce scoops (1 ½-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.

Step 6

When ready to assemble. Scoop ⅓ 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.

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