Best Oatmeal Ice Cream Recipes

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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 ICE CREAM SANDWICH COOKIES



Oatmeal Ice Cream Sandwich Cookies image

Categories     Cookies     Sandwich     Bake     Oatmeal

Yield makes 16 cookies , for 8 ice cream sandwiches

Number Of Ingredients 11

2/3 cup (90 g) flour
1/4 cup (50 g) granulated sugar
6 tablespoons (90 g) packed light brown sugar
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (150 g) rolled oats (not instant)
1/2 cup (80 g) raisins
1/2 cup (125 ml) unflavored vegetable oil
3 tablespoons (45 ml) whole milk
1 large egg

Steps:

  • Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
  • Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
  • Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
  • Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
  • Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
  • Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.

SPICED APPLE OATMEAL COOKIE ICE CREAM SANDWICHES



Spiced Apple Oatmeal Cookie Ice Cream Sandwiches image

Old-fashioned deliciousness! If you really love cookie butter, spread some on the insides of the cookies before you assemble with the ice cream!

Provided by Matt Wencl

Categories     Desserts     Frozen Dessert Recipes

Time 6h41m

Yield 6

Number Of Ingredients 5

1 (21 ounce) can apple pie filling (such as Duncan Hines®)
½ cup cookie butter
1 (1.5 quart) container vanilla ice cream, softened for 10 to 15 minutes
1 (12 count) package big oatmeal raisin cookies
6 waxed paper or parchment sandwich bags

Steps:

  • Pour apple pie filling into a bowl. Cut each apple slice into thirds using a spoon.
  • Place cookie butter in a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until pourable but still thick, 10 to 15 seconds.
  • Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add apples; blend until incorporated. Fold in cookie butter gently to create ribbons.
  • Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream mixture on top.
  • Freeze ice cream and cookies until firm, 5 hours to overnight.
  • Remove cookies from the freezer. Line a baking sheet with parchment paper. Place 6 cookies on top.
  • Remove ice cream from the freezer. Cut ice cream into rounds using a 3-inch cookie cutter. Transfer ice cream rounds to the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top.
  • Place baking sheet in the freezer; chill until ice cream cookie sandwiches are firm, 1 to 2 hours.
  • Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze until serving. Peel down bag as you eat, keeping the bag underneath to catch drips.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 95.9 g, Cholesterol 59.7 mg, Fat 26.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 402.4 mg, Sugar 40.3 g

PEACHES AND CREAM ICE CREAM CAKE WITH OATMEAL COOKIES



Peaches and Cream Ice Cream Cake with Oatmeal Cookies image

This cake matches toasty oatmeal cookies and granola with the delicate flavors of peach and vanilla.

Provided by Food Network Kitchen

Time 4h30m

Yield 8

Number Of Ingredients 8

Unsalted butter, for the pan
8 to 10 oatmeal raisin cookies
3/4 cup granola
1 quart peach ice cream or gelato, softened
1 quart vanilla ice cream or gelato, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

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.

OATMEAL ICE CREAM COOKIE SANDWICHES



Oatmeal Ice Cream Cookie Sandwiches image

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Provided by Claire Saffitz

Categories     Bon Appétit     Oatmeal     Cookies     Ice Cream     Sandwich     Dessert     Frozen Dessert     Summer

Yield 12 servings

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 ounces store-bought waffle cones, lightly crushed
1 1/2 cups old-fashioned oats
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup (packed) light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
4 pints ice cream (any flavors)

Steps:

  • Make the Cookies
  • Preheat oven to 350°F. Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5-8 minutes. Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
  • Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground. Add brown sugar and pulse to combine. Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl. With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
  • Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.). Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake). Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
  • Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12-15 minutes. Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment. Turn half of cookies over (you'll have 2 extra).
  • Prepare Ice Cream
  • Remove 2 pints of ice cream (same flavor) from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
  • Assembly
  • Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
  • Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
  • Do Ahead
  • Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze. Sandwiches can be assembled 5 days ahead; keep frozen.

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.

CHARLIE TROTTERS WHOLE ROASTED FIGS WITH GOATS' CHEESE ICE CREAM, SPICY FIG SAUCE AND OATMEAL TUILES



Charlie Trotters Whole Roasted Figs with Goats' Cheese Ice Cream, Spicy Fig Sauce and Oatmeal Tuiles image

Provided by Food Network

Categories     dessert

Time 3h

Yield Approximately 3 cups

Number Of Ingredients 26

2 tablespoons unsalted butter
1/4 cup confectioners' sugar
1 1/2 teaspoons finely chopped lemon zest
3 tablespoons honey
1/3 cup flour
3 tablespoons rolled oats, lightly toasted
12 fresh figs
1/2 cup simple syrup, (equal amounts water and sugar heated until sugar dissolves), cooled
2 tablespoons port
6 tablespoons heavy cream
2 ounces goats' cheese
2 tablespoons granulated sugar
Goats' Cheese Ice Cream, recipe follows
Spicy Fig Sauce, recipe follows
1 tablespoon baby thyme sprigs
2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
2 tablespoons granulated sugar
1/4 cup freshly squeezed orange juice, warm
1/2 cup chopped fresh figs
1 star anise
3 whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or other flat surface to cool.
  • To prepare the figs: Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices. Warm the slices in the remaining simple syrup.
  • To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
  • To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
  • Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.
  • Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown. Add the orange juice and bring to a boil. Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes. Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a make a sauce consistency.

OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE



Oatmeal Praline Ice Cream with Warm Berry Sauce image

Categories     Gin     Milk/Cream     Ice Cream Machine     Egg     Dessert     Freeze/Chill     Frozen Dessert     Blackberry     Raspberry     Oat     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Praline
1 1/2 cups old-fashioned rolled oats (do not use instant)
1 cup sugar
1/3 cup water
Ice cream
2 3/4 cups whole milk
1 3/4 cups heavy whipping cream
2/3 cup sugar
4 large egg yolks
Sauce
2 cups fresh raspberries or frozen unsweetened
1 cup fresh blackberries or frozen, thawed (about 4 ounces)
3/4 cup gin
2 tablespoons sugar
2 tablespoons (3/4 stick) unsalted butter

Steps:

  • For praline:
  • Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
  • Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
  • Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
  • For ice cream:
  • Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
  • For sauce:
  • Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
  • Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM



Oatmeal Cookie Sandwiches with Nectarine Ice Cream image

Categories     Cookies     Dairy     Dessert     Bake     Freeze/Chill     Picnic     Nectarine     Oat     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 sandwiches

Number Of Ingredients 16

Cookies
1 1/2 cups old-fashioned oats
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup (packed) dark brown sugar
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Ice Cream
Nonstick vegetable oil spray
1 1/2 pounds nectarines, pitted, cut into 1/4-inch cubes
1/4 cup sugar
1 pint vanilla ice cream, softened slightly

Steps:

  • For cookies:
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
  • Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
  • Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
  • For ice cream:
  • Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
  • Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)

OATMEAL ICE CREAM SANDWICHES



Oatmeal Ice Cream Sandwiches image

I'm known for my desserts. These sandwiches combine the cookies I like best with ice cream.-Gary Maly, West Chester, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen sandwiches.

Number Of Ingredients 13

1 cup butter-flavored shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup vanilla or white chips
1 cup chopped pecans
1/2 gallon vanilla ice cream

Steps:

  • In a bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in the chips and pecans. , Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool., To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies. Top with remaining cookies; wrap in plastic. Place on a baking sheet; freeze.

Nutrition Facts :

OATMEAL ICE CREAM



Oatmeal Ice Cream image

Make and share this Oatmeal Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

3/4 cup sugar
3 large egg yolks
2 cups milk
1/2 cup rolled oats (not instant)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups heavy cream

Steps:

  • In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
  • In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
  • Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
  • Slowly beat the hot oatmeal into the egg mixture.
  • Let the mixture cool slightly; stir in the cream.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
  • When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
  • *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  • *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  • *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
  • *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
  • *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.

Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9

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.

OATMEAL LACE ICE CREAM COOKIE SANDWICHES



Oatmeal Lace Ice Cream Cookie Sandwiches image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

1 cups flour
0.5 teaspoons baking powder
1 cups sugar
1 cups rolled oats
0.25 cups heavy cream
0.25 cups light corn syrup
1 cups unsalted butter
2 tablespoons vanilla extract
1 units cinnamon ice cream
1 quarts vanilla ice cream
1 units cinnamon

Steps:

  • Preheat the oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), mix the flour, baking powder, sugar, and oats. In a medium bowl, mix the cream, corn syrup, melted butter, and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes.
  • Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. You can fit 6 cookies on a 14 by 17-inch pan. Bake until golden brown, 8 to 10 minutes. Let cool 2 to 3 minutes in the pan, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container.
  • Ice Cream: In a cold bowl, mix the ice cream with ground cinnamon until desired taste. Return to freezer.
  • To assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OATMEAL RAISIN COOKIE ICE CREAM SANDWICH



Oatmeal Raisin Cookie Ice Cream Sandwich image

Sandwich frozen yogurt and dark chocolate chips in between two oatmeal-raisin cookies for a tasty twist on ice cream sandwiches.

Categories     Dessert

Yield 1

Number Of Ingredients 3

1 Fiber One™ 120 calorie oatmeal raisin cookie
1/4 cup sugar-free vanilla frozen yogurt
1/2 tablespoon mini dark chocolate chips

Steps:

  • Cut your cookie in half and scoop the ice cream on top of one half. Top it with the other half of your cookie and roll the exposed ice cream in chocolate chips.

Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 14 g, TransFat 0 g

SAUTEED BANANAS OVER ICE CREAM WITH OATMEAL-RUM COOKIE



Sauteed Bananas over Ice Cream with Oatmeal-Rum Cookie image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup butter
4 medium bananas, under-ripe, sliced diagonally 1/2-inch thick
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup dark rum (recommended: Myers's)
1 pint vanilla bean ice cream (recommended: Haagen-Dazs)
Oatmeal cookies, for serving

Steps:

  • In a large frying pan melt butter over medium-high heat. When butter has melted, add bananas and saute 1 minute. Add brown sugar, cinnamon, and rum. Stir to combine. Let simmer 3 to 4 minutes. Serve bananas over ice cream with cookie on the side.

OATMEAL COOKIE ICE CREAM PIE



Oatmeal Cookie Ice Cream Pie image

Creamy vanilla ice cream on top of a crunchy oatmeal cookie crust. The strawberry topping makes it extra special. This is a delicious pie that everyone should enjoy. Cook time is for freezing.

Provided by Chris from Kansas

Categories     Pie

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup quick-cooking oats or 1 cup old fashioned oats
2/3 cup almonds, chopped
5 tablespoons brown sugar, divided
1 tablespoon flour
6 tablespoons butter, melted
1 quart vanilla ice cream, slightly softened
3/4 lb strawberry, sliced (about 2 cups)
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
  • Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
  • Bake in 375° oven for 12-14 minutes until lightly browned.
  • Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
  • Cool completely on wire rack.
  • Fill crust with ice cream; freeze until firm.
  • Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
  • Arrange over top of pie.

Nutrition Facts : Calories 379.9, Fat 23.4, SaturatedFat 10.9, Cholesterol 54.6, Sodium 162.2, Carbohydrate 38.5, Fiber 3.7, Sugar 26.4, Protein 7.2

OATMEAL LACE ICE CREAM SANDWICHES



Oatmeal Lace Ice Cream Sandwiches image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 11

1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup sugar
1 cup rolled oats (not quick cooking)
1/4 cup heavy cream
1/4 cup light corn syrup
1 cup (2 sticks) unsalted butter, melted
2 tablespoons vanilla extract
Cinnamon ice cream, recipe follows
1 quart vanilla ice cream, softened
Ground cinnamon, to taste

Steps:

  • Preheat the oven to 350 degrees.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), mix the flour, baking powder, sugar, and oats. In a medium bowl, mix the cream, corn syrup, melted butter, and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes. Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. You can fit 6 cookies on a 14 by 17-inch pan. Bake until golden brown, 8 to 10 minutes. Let cool 2 to 3 minutes in the pan, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container.
  • Ice Cream: In a cold bowl, mix the ice cream with ground cinnamon until desired taste. Return to freezer.
  • To assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer.

OATMEAL-RAISIN ICE CREAM



Oatmeal-Raisin Ice Cream image

This ice cream tastes just like a big, moist, chewy oatmeal cookie, thanks to the winning combination of plump raisins and crunchy oatmeal praline folded into a custard made with just the right touch of brown sugar.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 13

1/4 cup (60 ml) water
2 tablespoons sugar
1/2 cup (80 g) raisins
2 teaspoons whiskey
1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
Pinch of salt
2 cups (500 ml) heavy cream
1/3 cup (70 g) packed light brown sugar
1/4 teaspoon ground cinnamon
5 large egg yolks
1/2 teaspoon vanilla extract
Oatmeal Praline (page 205)

Steps:

  • To prepare the raisins, heat the water and sugar in a small saucepan. Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the whiskey.
  • To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the raisins and Oatmeal Praline.
  • For Oatmeal-Raisin Tartufi, follow the instructions on page 230.

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