Ever Craved a Classic Cookie-and-Milk Combo with a Modern Oat Twist?
Imagine biting into a chewy oatmeal raisin cookie sandwich, filled with creamy, no-churn oat milk ice cream that’s rich, slightly sweet, and perfectly scoopable. Sounds like a nostalgic treat with a fresh spin, right? That’s exactly what Oat Milk and Oatmeal Cookie Ice Cream Sandwiches deliver! This easy recipe yields 10-12 sandwiches, combining homemade oat milk ice cream with hearty oatmeal cookies for a delightful dessert that’s perfect for summer gatherings, family treats, or a fun baking project. Rated 2.7 stars from 3 reviews, this recipe is beginner-friendly and uses wholesome oats in both the ice cream and cookies. In this blog post, we’ll guide you through every step to create these irresistible sandwiches, with tips to ensure a creamy filling and perfectly baked cookies. Ready to elevate your cookie game? Let’s get blending and baking!
Overview: Why These Sandwiches Shine
Oat Milk and Oatmeal Cookie Ice Cream Sandwiches take the classic cookies-and-milk combo to a new level with no-churn oat milk ice cream sandwiched between chewy oatmeal raisin cookies. The ice cream, made from oats, dates, and sweetened condensed milk, is creamy and naturally dairy-free (if using vegan substitutes), while the cookies are packed with cinnamon, raisins, and honey for a warm, comforting flavor. This recipe serves 10-12, requires no ice cream maker, and is ideal for make-ahead desserts. The combination of textures—chewy cookies and creamy ice cream—makes it a crowd-pleaser for all ages.
- Time Requirement: 1 hour active prep (30 minutes for ice cream, 30 minutes for cookies), 11 hours freezing (3 hours for ice cream, 8 hours for sandwiches). Total: ~12 hours (mostly hands-off).
- Difficulty Level: Easy. Simple blending, mixing, baking, and freezing make it beginner-friendly.
- Why It’s Special: Yields 10-12 sandwiches, uses wholesome oats in both components, and offers a dairy-free option with a nostalgic flavor.
- Health Perks: Oats provide fiber, and dates add natural sweetness, but the sugar, cream, and butter make this a treat to enjoy in moderation.
Grab your blender, mixer, and baking sheet, and let’s create a dessert that’s as wholesome as it is indulgent!
Essential Ingredients
This recipe uses pantry staples and oats in two ways for a cohesive, delicious result. Here’s what you need and why each matters:
Oat Milk Ice Cream
- Old-Fashioned Rolled Oats (3/4 cup): Create the oat milk base.
- Why it matters: Blend into a creamy, dairy-free milk that adds a nutty flavor.
- Substitution: Use quick oats (blend less time); avoid instant oats, which can be mushy.
- Seedless Dates (2, chopped): Add natural sweetness and thickness.
- Why it matters: Enhance the oat milk’s texture and flavor without overpowering.
- Substitution: Use 2 tbsp maple syrup or honey, but adjust sweetness.
- Kosher Salt (1/4 tsp): Balances sweetness in the ice cream.
- Why it matters: Enhances the oat and vanilla flavors.
- Sweetened Condensed Milk (14 oz can): Sweetens and creates a creamy texture.
- Why it matters: Key for no-churn ice cream’s rich, scoopable consistency.
- Substitution: Use coconut condensed milk for vegan/dairy-free.
- Heavy Cream (2 cups): Whips into a light, creamy base.
- Why it matters: Provides the airy texture for no-churn ice cream.
- Substitution: Use whipped coconut cream for vegan/dairy-free.
Oatmeal Cookies
- All-Purpose Flour (3/4 cup): Provides structure for the cookies.
- Why it matters: Balances the oats for a chewy yet sturdy cookie.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free.
- Ground Cinnamon (1 tsp): Adds warm spice.
- Why it matters: Complements oats and raisins for a cozy flavor.
- Substitution: Use nutmeg or allspice for a different spice profile.
- Kosher Salt (1 tsp): Enhances cookie flavors.
- Why it matters: Balances sweetness and brings out the honey and vanilla.
- Baking Soda (1/2 tsp): Helps cookies spread and rise.
- Why it matters: Ensures a chewy texture with slight lift.
- Dark Brown Sugar (3/4 cup, packed): Adds moisture and molasses flavor.
- Why it matters: Contributes to the chewy texture and rich taste.
- Substitution: Use light brown sugar for a milder flavor.
- Unsalted Butter (1 stick or 8 tbsp, room temperature): Creates a rich cookie base.
- Why it matters: Ensures a tender, chewy cookie when creamed.
- Substitution: Use vegan butter for dairy-free.
- Honey (1/4 cup): Adds sweetness and chewiness.
- Why it matters: Enhances the cookie’s soft texture and flavor.
- Substitution: Use maple syrup or agave for a different sweetness.
- Pure Vanilla Extract (1 tbsp): Enhances cookie flavor.
- Why it matters: Complements oats, cinnamon, and raisins.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Large Egg (1, room temperature): Binds the cookie dough.
- Why it matters: Helps cookies hold their shape and stay tender.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan.
- Old-Fashioned Rolled Oats (1 3/4 cups): Add hearty texture.
- Why it matters: Create the classic oatmeal cookie chew and bulk.
- Substitution: Use quick oats for a softer texture; avoid instant oats.
- Raisins (2/3 cup): Add sweet, chewy bursts.
- Why it matters: Provide texture and flavor contrast in the cookies.
- Substitution: Use dried cranberries, chopped dates, or chocolate chips.
Pro Tip: Use room-temperature butter and egg for smooth cookie dough. Soak raisins in warm water for 10 minutes and pat dry for plumper texture if desired.
Step-by-Step Instructions
Making Oat Milk and Oatmeal Cookie Ice Cream Sandwiches involves creating a creamy no-churn ice cream and chewy cookies, then assembling them into a frozen treat. Follow these steps for success:
- Make the Oat Milk Ice Cream:
- In a blender, puree 3/4 cup old-fashioned rolled oats, starting on low and increasing to high, until a fine powder.
- Add 2 chopped seedless dates, 1/4 tsp kosher salt, and 2 cups cold water; blend until smooth, thick, and creamy, about 1 minute.
- Add one 14-ounce can sweetened condensed milk and blend until combined.
- Transfer to a large bowl.
- Tip: Blend thoroughly to avoid grainy texture; strain through a fine mesh sieve if needed for smoothness.
- Whip and Fold the Cream:
- In a separate large bowl, whip 2 cups heavy cream with 1/4 cup granulated sugar using an electric mixer on medium-high until stiff peaks form, about 2-3 minutes.
- Fold 1/3 of the whipped cream into the oat milk mixture to lighten it, then fold in the remaining cream until fully combined.
- Pour into a 9-by-13-inch pan, wrap tightly with plastic wrap, and freeze for about 3 hours until firm but malleable (it should hold shape but flatten between cookies without breaking).
- Tip: Fold gently to preserve the whipped cream’s airiness for a creamy texture.
- Bake the Oatmeal Cookies:
- Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk 3/4 cup flour, 1 tsp cinnamon, 1 tsp kosher salt, and 1/2 tsp baking soda.
- In a large bowl, beat 3/4 cup packed dark brown sugar and 1 stick (8 tbsp) room-temperature unsalted butter with an electric mixer on medium-high until light and fluffy, about 3 minutes.
- Add 1/4 cup honey, 1 tbsp vanilla extract, and 1 large egg; beat on high until creamy, about 3 minutes more.
- Add the flour mixture and mix on low until just combined.
- Add 1 3/4 cups old-fashioned rolled oats and mix on low until incorporated. Fold in 2/3 cup raisins with a spatula.
- Scoop twelve 1-ounce (1 1/2-tbsp) portions of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 9-11 minutes until deep golden brown and spread out. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with remaining dough.
- Tip: Use a cookie scoop for uniform size; slightly flatten dough balls for even baking.
- Assemble the Sandwiches:
- When the ice cream is firm but malleable, scoop 1/3 cup onto the flat side of one cookie.
- Place another cookie (flat side down) on top and gently press to flatten the ice cream to the edges.
- Repeat with remaining ice cream and cookies to make 10-12 sandwiches.
- Place sandwiches on a rimmed baking sheet, wrap in plastic wrap, and freeze for at least 8 hours until solid.
- Tip: Work quickly to prevent ice cream from melting; chill the baking sheet in the freezer first for easier assembly.
- Serve:
- Remove sandwiches from the freezer and serve immediately, or let soften for 2-3 minutes for easier biting.
- Health Benefit: Oats provide fiber, and dates add natural sweetness, but the sugar, cream, and butter make this a treat to enjoy sparingly!
Assembly: Building Your Sandwiches
These ice cream sandwiches are all about balancing chewy cookies with creamy ice cream. Here’s how to make them perfect:
- Craft Creamy Ice Cream:
- Blend oats and dates thoroughly for a smooth oat milk base; fold whipped cream gently for a light texture.
- Tip: Freeze until just malleable to make scooping and spreading easier.
- Bake Chewy Cookies:
- Mix cookie dough just until combined to keep cookies tender; space dough balls evenly for uniform size.
- Presentation Tip: Ensure cookies are fully cooled to prevent melting the ice cream during assembly.
- Assemble with Care:
- Scoop and press ice cream evenly between cookies for a balanced sandwich.
- Presentation Tip: Smooth ice cream edges with a spatula for a clean look.
- Freeze for Stability:
- Freeze sandwiches fully to set the ice cream and make them easy to eat.
- Presentation Tip: Serve on a chilled platter for a polished presentation.
Serving Suggestion: Serve on a tray with napkins for a fun, casual dessert, paired with iced tea, coffee, or milk. For extra flair, roll sandwich edges in more raisins or mini chocolate chips before final freezing!
Storage and Make-Ahead Tips
Oat Milk and Oatmeal Cookie Ice Cream Sandwiches are perfect for prepping ahead:
- Storing Leftovers:
- Store sandwiches in an airtight container or wrapped individually in plastic wrap in the freezer for up to 1 month.
- Let soften for 2-5 minutes at room temperature before serving for easier biting.
- Tip: Separate layers with parchment to prevent sticking.
- Freezing:
- Freeze cookies and ice cream separately for up to 2 months; assemble when ready to serve.
- Wrap assembled sandwiches tightly to prevent freezer burn.
- Tip: Label with the date to track freshness.
- Make-Ahead:
- Bake cookies up to 3 days ahead; store at room temperature in an airtight container.
- Prepare ice cream up to 1 week ahead; store in the freezer, covered tightly.
- Assemble sandwiches a day or two before serving for best texture.
- Tip: Freeze cookies briefly before assembly to keep them firm.
Recipe Variations
Want to mix things up? Try these fun twists on Oat Milk and Oatmeal Cookie Ice Cream Sandwiches:
- Chocolate Chip Oat Sandwiches: Swap raisins for 2/3 cup mini chocolate chips in the cookies.
- Tropical Twist: Add 1/4 cup shredded coconut to the cookie dough and 2 tbsp pineapple puree to the ice cream.
- Peanut Butter Crunch: Mix 2 tbsp peanut butter into the ice cream base and use chopped peanuts instead of raisins.
- Vegan/Dairy-Free: Use coconut condensed milk, whipped coconut cream, vegan butter, and a flax egg; ensure raisins are vegan-friendly.
- Spiced Pumpkin: Add 1/4 tsp pumpkin pie spice to the cookie dough and 2 tbsp pumpkin puree to the ice cream.
Quick Prep Tip: Pre-measure ingredients and chop dates to streamline prep. Use store-bought oat milk (2 cups) if short on time, but adjust sweetness.
Conclusion
Your Oat Milk and Oatmeal Cookie Ice Cream Sandwiches are ready to bring chewy, creamy joy to any occasion! With hearty oatmeal raisin cookies and rich, no-churn oat milk ice cream, this dessert is perfect for summer gatherings, family treats, or a fun baking project. Whether you stick with the classic recipe or try a variation, you’re in for a wholesome yet indulgent treat that’s as satisfying as it is nostalgic. Grab your blender and baking sheet, whip up some oat-inspired magic, and enjoy every creamy, chewy bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking and freezing!
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Oat Milk and Oatmeal Cookie Ice Cream Sandwiches
Description
Imagine biting into a chewy oatmeal raisin cookie sandwich, filled with creamy, no-churn oat milk ice cream that’s rich, slightly sweet, and perfectly scoopable. Sounds like a nostalgic treat with a fresh spin, right? That’s exactly what Oat Milk and Oatmeal Cookie Ice Cream Sandwiches deliver! This easy recipe yields 10-12 sandwiches, combining homemade oat milk ice cream with hearty oatmeal cookies for a delightful dessert that’s perfect for summer gatherings, family treats, or a fun baking project
Ingredients
This recipe uses pantry staples and oats in two ways for a cohesive, delicious result. Here’s what you need and why each matters:
Oat Milk Ice Cream
- Old-Fashioned Rolled Oats (3/4 cup): Create the oat milk base.
- Why it matters: Blend into a creamy, dairy-free milk that adds a nutty flavor.
- Substitution: Use quick oats (blend less time); avoid instant oats, which can be mushy.
- Seedless Dates (2, chopped): Add natural sweetness and thickness.
- Why it matters: Enhance the oat milk’s texture and flavor without overpowering.
- Substitution: Use 2 tbsp maple syrup or honey, but adjust sweetness.
- Kosher Salt (1/4 tsp): Balances sweetness in the ice cream.
- Why it matters: Enhances the oat and vanilla flavors.
- Sweetened Condensed Milk (14 oz can): Sweetens and creates a creamy texture.
- Why it matters: Key for no-churn ice cream’s rich, scoopable consistency.
- Substitution: Use coconut condensed milk for vegan/dairy-free.
- Heavy Cream (2 cups): Whips into a light, creamy base.
- Why it matters: Provides the airy texture for no-churn ice cream.
- Substitution: Use whipped coconut cream for vegan/dairy-free.
Oatmeal Cookies
- All-Purpose Flour (3/4 cup): Provides structure for the cookies.
- Why it matters: Balances the oats for a chewy yet sturdy cookie.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free.
- Ground Cinnamon (1 tsp): Adds warm spice.
- Why it matters: Complements oats and raisins for a cozy flavor.
- Substitution: Use nutmeg or allspice for a different spice profile.
- Kosher Salt (1 tsp): Enhances cookie flavors.
- Why it matters: Balances sweetness and brings out the honey and vanilla.
- Baking Soda (1/2 tsp): Helps cookies spread and rise.
- Why it matters: Ensures a chewy texture with slight lift.
- Dark Brown Sugar (3/4 cup, packed): Adds moisture and molasses flavor.
- Why it matters: Contributes to the chewy texture and rich taste.
- Substitution: Use light brown sugar for a milder flavor.
- Unsalted Butter (1 stick or 8 tbsp, room temperature): Creates a rich cookie base.
- Why it matters: Ensures a tender, chewy cookie when creamed.
- Substitution: Use vegan butter for dairy-free.
- Honey (1/4 cup): Adds sweetness and chewiness.
- Why it matters: Enhances the cookie’s soft texture and flavor.
- Substitution: Use maple syrup or agave for a different sweetness.
- Pure Vanilla Extract (1 tbsp): Enhances cookie flavor.
- Why it matters: Complements oats, cinnamon, and raisins.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Large Egg (1, room temperature): Binds the cookie dough.
- Why it matters: Helps cookies hold their shape and stay tender.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan.
- Old-Fashioned Rolled Oats (1 3/4 cups): Add hearty texture.
- Why it matters: Create the classic oatmeal cookie chew and bulk.
- Substitution: Use quick oats for a softer texture; avoid instant oats.
- Raisins (2/3 cup): Add sweet, chewy bursts.
- Why it matters: Provide texture and flavor contrast in the cookies.
- Substitution: Use dried cranberries, chopped dates, or chocolate chips.
Pro Tip: Use room-temperature butter and egg for smooth cookie dough. Soak raisins in warm water for 10 minutes and pat dry for plumper texture if desired.
Instructions
- Make the Oat Milk Ice Cream:
- In a blender, puree 3/4 cup old-fashioned rolled oats, starting on low and increasing to high, until a fine powder.
- Add 2 chopped seedless dates, 1/4 tsp kosher salt, and 2 cups cold water; blend until smooth, thick, and creamy, about 1 minute.
- Add one 14-ounce can sweetened condensed milk and blend until combined.
- Transfer to a large bowl.
- Tip: Blend thoroughly to avoid grainy texture; strain through a fine mesh sieve if needed for smoothness.
- Whip and Fold the Cream:
- In a separate large bowl, whip 2 cups heavy cream with 1/4 cup granulated sugar using an electric mixer on medium-high until stiff peaks form, about 2-3 minutes.
- Fold 1/3 of the whipped cream into the oat milk mixture to lighten it, then fold in the remaining cream until fully combined.
- Pour into a 9-by-13-inch pan, wrap tightly with plastic wrap, and freeze for about 3 hours until firm but malleable (it should hold shape but flatten between cookies without breaking).
- Tip: Fold gently to preserve the whipped cream’s airiness for a creamy texture.
- Bake the Oatmeal Cookies:
- Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk 3/4 cup flour, 1 tsp cinnamon, 1 tsp kosher salt, and 1/2 tsp baking soda.
- In a large bowl, beat 3/4 cup packed dark brown sugar and 1 stick (8 tbsp) room-temperature unsalted butter with an electric mixer on medium-high until light and fluffy, about 3 minutes.
- Add 1/4 cup honey, 1 tbsp vanilla extract, and 1 large egg; beat on high until creamy, about 3 minutes more.
- Add the flour mixture and mix on low until just combined.
- Add 1 3/4 cups old-fashioned rolled oats and mix on low until incorporated. Fold in 2/3 cup raisins with a spatula.
- Scoop twelve 1-ounce (1 1/2-tbsp) portions of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 9-11 minutes until deep golden brown and spread out. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with remaining dough.
- Tip: Use a cookie scoop for uniform size; slightly flatten dough balls for even baking.
- Assemble the Sandwiches:
- When the ice cream is firm but malleable, scoop 1/3 cup onto the flat side of one cookie.
- Place another cookie (flat side down) on top and gently press to flatten the ice cream to the edges.
- Repeat with remaining ice cream and cookies to make 10-12 sandwiches.
- Place sandwiches on a rimmed baking sheet, wrap in plastic wrap, and freeze for at least 8 hours until solid.
- Tip: Work quickly to prevent ice cream from melting; chill the baking sheet in the freezer first for easier assembly.
- Serve:
- Remove sandwiches from the freezer and serve immediately, or let soften for 2-3 minutes for easier biting.
- Health Benefit: Oats provide fiber, and dates add natural sweetness, but the sugar, cream, and butter make this a treat to enjoy sparingly!
FAQs
1. Can I use store-bought oat milk?
Yes! Use 2 cups unsweetened oat milk, but reduce condensed milk to 10 oz and taste for sweetness, as store-bought oat milk may alter texture.
2. Are these sandwiches healthy?
Oats provide fiber, and dates add natural sweetness, but the sugar, cream, and butter make this a treat. Use less condensed milk or sugar substitutes for a lighter option.
3. Why is my ice cream too hard?
Overfreezing or insufficient cream can make it hard. Let soften 5-10 minutes before scooping, and ensure proper whipped cream folding for creaminess.
4. Can I make this vegan?
Yes! Use coconut condensed milk, whipped coconut cream, vegan butter, a flax egg, and vegan-friendly raisins.
5. How long do the sandwiches last?
Up to 1 month in the freezer, wrapped tightly. Serve slightly softened for the best texture.
6. Can I skip the raisins?
Yes! Replace with chocolate chips, dried cranberries, or nuts, or omit for plain oatmeal cookies.