Oatmeal Cookie Ice Cream Sandwich

We are going through gallons of ice cream and popsicles at the moment – that’s how hot it is. As a special treat on Sunday evening, I made ice cream sandwiches. Not a typical dessert in Germany, but one of the ingenious things I passionately adopted once I came across it in the States. Since oatmeal cookies are my absolute favorite, I also use them for ice cream sandwiches. Not the “Oh-So-Good Oatmeal Cookies” I wrote about in an earlier post, but the buttery kind that turn into a flat and snappy cookie when baked. The “Oh-So Good” ones are perfect to eat by themselves, but since they have a lot less butter in them, they don’t go flat when baked and hence aren’t ideal for this type of dessert.

Most recipes I scanned use 2 cups of sugar, usually a mixture of white and brown, white (all purpose) flour, 2 sticks (226g) of butter and varying amounts of dark chocolate, raisins or cranberries. I did see the need for the amount of butter, but used only 1 1/2 cups of sugar and whole spelt flour plus oatbran instead of white flour. I am sure whole wheat and oat-or wheat bran will work just as well. I chopped up one bar (3.5 oz or 100g) of 70% chocolate, but there is definitely room for more, if you like yours really chocolaty. As to the sweetness, we found ours sweet enough, but if you have a sweet tooth, just add another 1/2 cup of sugar. The cookies are quick and easy to make and if you don’t want a large batch of 30 cookies all at once, you can freeze some of the the dough and use is later. Just let it defrost until you can scoop it out and increase the baking time by a minute or two.

I used plain storebought vanilla ice cream for our sandwiches, but chocolate and other flavors will be delicious as well. Hopefully I get a chance to dig out my ice cream maker later this week and concoct some on my own.

Makes about 30 cookies


  • 3 cups old-fashioned rolled oats, not quick cooking
  • 1/2 cup oatbran
  • 1 1/4 cup of spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 sticks butter (226g), room temperature
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 bar (3.5oz/100g) 70% chocolate, coarsely chopped


Preheat oven to 350F (180C).

In a large mixing bowl, combine oats, oatbran, flour, baking powder and soda, salt and cinnamon.

Put the butter and sugar in a seperate mixing bowl and beat well until it turns light and fluffy, roughly 5 minutes. A standing or hand mixer is ideal for that. Mix in eggs one at a time. Add vanilla extract.

Stir dry ingredients into butter mixture and gently combine. Don’t over mix. Add chocolate.

Scoop dough onto parchment lined baking sheet, using either a small ice cream scoop or tablespoon. Leave plenty of space for cookies to spread out. They will approximately  triple their diameter.

Bake for 15 minutes. If you use two baking sheets at once, rotate them half way trough and put the top one of the lower rack and vice versa.

Let the cokkies cool down to room temperature before assembling the ice cream sandwiches. Take the ice cream out 5 minutes before making the sandwiches. A slightly soft ice cream will make it much easier to squeeze the cookies together without breaking the cookies.

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