Best Oatmeal Raisin Cookie Ice Cream Sandwich Recipes

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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.

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

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.

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
FILLING:
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

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