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.

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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!