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Chocolate Covered Oatmeal Cookie Ice Cream Sandwiches

  • Author: Heather | Browned Butter Blondie
  • Prep Time: 1 hour
  • Cook Time: 12
  • Total Time: 1 hour 12 minutes
  • Yield: 12 1x


These jumbo chocolate covered oatmeal ice cream sandwiches are made with a soft and chewy brown butter oatmeal cookie, scoops of creamy vanilla ice cream, and a delicious dark chocolate coating. Give your freezer stash a major upgrade with these over the top frozen treats!



For Oatmeal Cookies

2 sticks (1 cup) unsalted butter, browned

1 1/2 cups dark brown sugar

1 egg, plus one egg yolk, room temperature

1 1/2 tsp vanilla

1 cup all purpose flour, spooned and leveled

3/4 cup whole wheat flour, spooned and leveled

1 3/4 cups old fashioned rolled oats, pulsed in a food processor until coarsely ground

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon (optional)

1 Quart Vanilla Ice Cream

For Chocolate Coating

1 cup bittersweet or semi sweet chocolate chips

1 TBSP refined coconut oil


For Oatmeal Cookies

To brown the butter, place two sticks of butter in a medium saucepan and melt over medium low heat. Once butter has melted, stir frequently while continuing to heat over medium. The butter will begin to crackle and foam. Do not walk away from the pan and continue to stir often. The butter will begin to take on a golden amber color and after about 4-5 minutes the sizzling sound will stop. You should see bits of browned butter at the bottom of the pan and the butter will smell nutty and aromatic. Remove the pan from the heat and pour into the bowl of a stand mixer, brown bits and all. Allow the butter to cool for about 30 minutes.

Once cooled, add brown sugar to the mixing bowl and beat together with the butter until light and fluffy, about 2-3 minutes. Add the egg and egg yolk, mixing on low speed until just combined.

Add the vanilla and mix on medium speed until incorporated.

In a medium bowl, whisk together the flours, oats, baking soda, salt and cinnamon. Mix to combine.

Add the dry ingredients to the butter and egg mixture in two batches, mixing on low speed until just combined. Do not over mix the dough.

Chill the dough in the refrigerator for 30 minutes until firm.

Preheat oven to 350 degrees.

Using a 2 tablespoon cookie scoop, scoop uniform balls of dough onto a cookie sheet about 2 inches apart as the cookies will spread some during baking.

Bake for about 12 minutes until edges are set and golden brown and centers are just slightly under baked.

Remove the pan from the oven and allow cookies to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.

Bake remaining cookies one cookie sheet at a time. Once cookies are completely cool, place a scoop of vanilla ice cream between two cookies and gently press together. For best results, place ice cream sandwiches on a cookie sheet lined with wax paper in the freezer for 2 hours.

For Chocolate Coating

In a medium heat proof bowl, melt the chocolate chips and coconut oil together in the microwave in 30 second intervals. Stir in between each interval and continue until chocolate is melted and smooth. Allow to cool for 5 minutes before dipping the frozen sandwiches.

Dip one half of each ice cream sandwich into the melted chocolate and return the sandwich to the freezer to set. The chocolate will set in about one minute but for best results allow the chocolate dipped cookie sandwiches to freeze for one hour more.


*Note: Prep time does not include freezing time once assembled.

Store ice cream sandwiches in the freezer tightly wrapped.

Cookies can be made with regular, room temperature butter if preferred. Use the same measurement.

**Recipe inspired by oatmeal cookie sandwiches created by The Feed Feed, Displaced Housewife, and Half Baked Harvest.


Keywords: ice cream sandwiches, oatmeal cookies, easy, semi-homemade, frozen treats