Best Football Oatmeal Ice Cream Sandwiches Recipes

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ALMOST IT'S-IT ICE CREAM SANDWICHES



Almost It's-It Ice Cream Sandwiches image

You'll discover why the treat is so popular in San Francisco. It's snack heaven...ice cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your favorite flavor, such as chocolate, caramel or cherry. - Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 7 servings.

Number Of Ingredients 15

1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
1/4 cup chopped raisins, optional
ASSEMBLY:
3 cups vanilla ice cream
1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins., Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm., Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off., Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.

Nutrition Facts : Calories 580 calories, Fat 29g fat (16g saturated fat), Cholesterol 86mg cholesterol, Sodium 364mg sodium, Carbohydrate 74g carbohydrate (50g sugars, Fiber 3g fiber), Protein 7g protein.

FOOTBALL OATMEAL ICE CREAM SANDWICHES



Football Oatmeal Ice Cream Sandwiches image

How fun would these be at your next football party? Not only will kids love these chewy, creamy oatmeal ice cream cookies, but adults will too. I'm sure you will receive lots of high fives and fist bumps.

Provided by Belinda Castillo

Categories     Other Desserts

Time 30m

Number Of Ingredients 11

3/4 c all-purpose flour
1 1/4 c quick cooking oats
1/4 tsp baking soda
1 pinch salt
1/4 c butter, unsalted softened
3/4 c brown sugar
1/4 c canola oil
2 Tbsp corn syrup
1 egg
vanilla ice cream, slightly softened
4 oz white chocolate, melted

Steps:

  • 1. Pre heat oven to 375 F and line two cookie sheets with parchment paper.
  • 2. In a small bowl combine the dry ingredients - flour, oats, baking soda and salt and put aside.
  • 3. In a large brown the butter with the brown sugar, oil and corn syrup using a hand mixer. Add the egg and continue to beat until smooth consistency. Switch to a low speed or use a spoon to add dry ingredients. You may need to add a few tablespoons of flour if consistency is too wet.
  • 4. Drop approx 1 1/2 tablespoon of dough for each cookie onto parchment paper. Try to keep it proportional so that the cookies will match up for the sandwich. Press lightly in an oval shape and space about 2- 3 inches apart. Bake 8-10 minutes until lightly golden brown.
  • 5. While cookies are still warm, shape into ovals as baking tends to round it out. Cool completely.
  • 6. Use melted white chocolate to drizzle football stitches on half of the cookies. I melted in microwave and placed in a ziploc bag. I cut off a bit on the corner and squeezed out the chocolate.
  • 7. Scoop about 1/4 cup of ice cream onto the undecorated cookies. Place a decorated cookie on top and gently press down. Place them on a baking sheet and keep in the freezer for at least 2 hours until firm.

OAT MILK AND OATMEAL COOKIE ICE CREAM SANDWICHES



Oat Milk and Oatmeal Cookie Ice Cream Sandwiches image

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!

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 10 to 12 sandwiches

Number Of Ingredients 16

2 1/2 cups old-fashioned rolled oats
2 seedless dates, chopped
Kosher salt
One 14-ounce can sweetened condensed milk
2 cups heavy cream
1/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2/3 cup raisins

Steps:

  • Puree 3/4 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, 1/4 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.
  • 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.
  • Arrange an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
  • 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 3/4 cups oats and beat on low until combined. Fold in the raisins.
  • Arrange twelve 1-ounce scoops (1 1/2-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.
  • When ready to assemble. Scoop 1/3 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.

OATMEAL COOKIE ICE CREAM SANDWICHES



Oatmeal Cookie Ice Cream Sandwiches image

If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 cups quick-cooking oats
1/2 cup finely chopped semisweet chocolate
3 cups dulce de leche ice cream, softened if necessary
1/4 cup brickle toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES



Oatmeal Movie Cookie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories     dessert

Time 1h

Yield About 18 cookies

Number Of Ingredients 14

3/4 cup (168 grams) creamy unsweetened almond butter
2/3 cup (132 grams) light brown sugar
1/2 cup (100 grams) unrefined coconut oil, melted
1/3 cup (67 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2 large eggs, at room temperature
3 cups (270 grams) old-fashioned rolled oats
1 teaspoon baking soda
1 cup (20 grams) popped buttered popcorn, plus extra for topping
2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping.
Flaky salt, optional
3 cups vanilla ice cream

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper or a silicone mat and set aside.
  • Place another baking sheet, plate or airtight container in the freezer.
  • In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
  • Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
  • While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
  • Keep frozen until ready to enjoy!

GINA'S OATMEAL COOKIE ICE CREAM SANDWICHES



Gina's Oatmeal Cookie Ice Cream Sandwiches image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 3h27m

Yield 6 sandwiches

Number Of Ingredients 15

2 sticks unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup golden raisins
1/2 cup chopped pecans
3 cups old fashioned rolled oats
1 to 2 pints ice cream, flavor of your choice
1/2 cup finely chopped pecans, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time.
  • In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula.
  • Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches.
  • Remove ice cream from the freezer and allow to soften.
  • Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid.

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