The Ultimate Oat Milk and Oatmeal Cookie Ice Cream Sandwiches

Is there anything more comforting than a soft, chewy oatmeal raisin cookie? What if you could take that nostalgic treat and transform it into the most incredible ice cream sandwich you’ve ever had? This recipe does exactly that, sandwiching a unique, from-scratch oat milk ice cream between two perfect, homemade oatmeal cookies.

This guide will walk you through creating the ultimate Oat Milk and Oatmeal Cookie Ice Cream Sandwiches. This is a true baker’s project, where every component is made from scratch for the best possible flavor. We create a surprisingly creamy, no-churn ice cream with a homemade oat milk base, and pair it with soft, chewy oatmeal raisin cookies that are a world away from anything store-bought.

What makes this recipe so special is its incredible depth of flavor. By using oats in both the ice cream base and the cookies, we create a “double oat” dessert with a wonderful, toasty, wholesome taste that is perfectly balanced by the sweet cream and chewy raisins. Get ready to create the most comforting and delicious Oat Milk and Oatmeal Cookie Ice Cream Sandwiches imaginable.

Table of Contents

Table of Contents

The Magic of Homemade Oat Milk Ice Cream

The heart of these Oat Milk and Oatmeal Cookie Ice Cream Sandwiches is the unique, no-churn ice cream. Instead of using a store-bought dairy alternative, we create our own rich and creamy “oat milk” from scratch. Here’s why this technique is so special:

• Toasted Oat Flavor: By pulverizing old-fashioned rolled oats into a fine powder, we create a base that has a deep, toasty, and authentic oat flavor that infuses the entire ice cream.
• A Natural Stabilizer: The secret ingredient in our oat milk base is a couple of seedless dates. Dates are naturally rich in pectin and fiber. When blended, they help create a thick, smooth texture and, more importantly, act as a natural stabilizer that prevents the formation of large ice crystals. This is the key to a creamy no-churn ice cream without any unusual ingredients.
• The No-Churn Method: We fold this beautiful oat milk base with homemade whipped cream and sweetened condensed milk. This classic no-churn technique incorporates air and richness, creating a light, scoopable ice cream without any special machines.

The Key Ingredients for Your Ice Cream Sandwiches

Each ingredient in these Oat Milk and Oatmeal Cookie Ice Cream Sandwiches is chosen to build layers of comforting flavor and chewy texture.

• For the Oat Milk Ice Cream:
  • Old-Fashioned Rolled Oats: These are used to create the homemade oat milk base. Do not use instant or steel-cut oats.
  • Seedless Dates: Our secret weapon for sweetness and a smooth, creamy texture.
  • Sweetened Condensed Milk & Heavy Cream: The classic duo that provides the richness, sweetness, and airy volume for our no-churn ice cream.
• For the Oatmeal Raisin Cookies:
  • Dark Brown Sugar & Honey: This combination provides deep, molasses-like flavor and, crucially, a tremendous amount of moisture, which results in a soft and chewy cookie perfect for an ice cream sandwich.
  • Cinnamon: A classic spice that perfectly complements the hearty flavor of oats.
  • Rolled Oats & Raisins: The stars of the cookie, providing that signature chewy, textural bite.

Step-by-Step Guide to Your Oatmeal Cookie Masterpiece

This is a project recipe with two main components. Follow these detailed steps for a perfect result.

Part 1: Make the From-Scratch Oat Milk Ice Cream

1. Make Oat Flour: In a blender, pulse 3/4 cup of the old-fashioned rolled oats, starting on low speed and gradually increasing to high, until they are ground into a fine powder.
2. Create the Oat Milk Base: To the blender with the oat powder, add the chopped dates, 1/4 teaspoon of salt, and 2 cups of cold water. Puree this mixture until it is very smooth, thick, and creamy.
3. Finish the Base: Add the sweetened condensed milk to the blender and puree until just combined. Transfer this oat milk mixture to a large bowl.
4. Whip the Cream: In a separate, chilled bowl, use an electric mixer to whip the heavy cream and granulated sugar until stiff peaks form.
5. Fold It All Together: Gently fold about one-third of the whipped cream into the oat milk mixture to lighten it. Then, add the rest of the whipped cream and continue to fold gently until no streaks remain.
6. The First Freeze: Transfer the ice cream mixture to a 9-by-13-inch pan, spread it evenly, and wrap it tightly with plastic wrap. Freeze until it is firm but still malleable, about 3 hours. You want it to be scoopable but not rock solid for easy assembly of your Oat Milk and Oatmeal Cookie Ice Cream Sandwiches.

Part 2: Bake the Chewy Oatmeal Cookies

1. Prepare for Baking: Arrange an oven rack in the center of the oven and preheat to 375°F. Line a large, rimmed baking sheet with parchment paper.
2. Combine Dry Ingredients: In a small bowl, whisk together the flour, cinnamon, 1 teaspoon of salt, and the baking soda.
3. Cream the Fats and Sugars: In a large bowl with an electric mixer, beat the dark brown sugar and room-temperature butter on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, and the room-temperature egg and beat on high until the mixture is creamy and smooth, about 3 more minutes.
4. Finish the Dough: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Add the remaining 1 3/4 cups of whole rolled oats and beat on low until they are incorporated. Finally, fold in the raisins with a spatula.
5. Scoop and Bake: Arrange twelve 1-ounce scoops (about 1 1/2 tablespoons each) of the cookie dough on your prepared baking sheet, leaving about 2 inches of space between each. Bake for 9 to 11 minutes, until the cookies have spread and are a deep golden brown.
6. Cool Completely: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. It is essential that the cookies are at room temperature before you assemble your Oat Milk and Oatmeal Cookie Ice Cream Sandwiches.

Part 3: Assemble and Final Freeze

1. Assemble the Sandwiches: When the cookies are cool and the ice cream is firm but malleable, you can assemble your sandwiches. Scoop a generous 1/3 cup of the oat milk ice cream onto the flat side of one cookie. Top with a second cookie, flat-side down, and press gently to sandwich them together.
2. Final Freeze: Repeat with the remaining ice cream and cookies. As you assemble them, place the finished sandwiches on a parchment-lined baking sheet. Wrap the entire sheet in plastic wrap and freeze for at least another 8 hours, or overnight, until the sandwiches are completely firm.

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Storage Information

Wrap your finished Oat Milk and Oatmeal Cookie Ice Cream Sandwiches individually in plastic wrap or place them in a freezer-safe airtight container. They will keep well in the freezer for up to one month.

Creative Recipe Variations

This recipe is a perfect template for your favorite oatmeal cookie combinations.

Flavor Variation	How to Adapt the Recipe	The Delicious Result
Oatmeal Chocolate Chip Sandwiches	Simply replace the 2/3 cup of raisins in the cookie dough with 2/3 cup of your favorite semi-sweet or milk chocolate chips.	A classic and beloved cookie variation for your Oat Milk and Oatmeal Cookie Ice Cream Sandwiches.
Spiced Oatmeal Cookie Sandwiches	Add 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger to the dry ingredients for the cookie dough for a warmer, spicier cookie.	A cozy, spiced version that is perfect for the autumn months.
Oatmeal Walnut & Maple Sandwiches	Replace the raisins with 2/3 cup of toasted, chopped walnuts. In the ice cream base, use an additional 1/4 cup of maple syrup instead of the granulated sugar with the whipped cream for a deeper maple flavor.	A nutty, rich, and deeply flavorful twist on the original recipe.

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Conclusion: The Ultimate Comfort Food Mashup

These from-scratch Oat Milk and Oatmeal Cookie Ice Cream Sandwiches are the absolute pinnacle of comfort food. Every single component is crafted with care to produce a dessert that is chewy, creamy, toasty, and sweet—all in one perfect package. It’s a rewarding baking project that results in a freezer full of incredible, gourmet-quality treats that are perfect for sharing with the people you love. Enjoy every delicious bite of this ultimate Oat Milk and Oatmeal Cookie Ice Cream Sandwiches.

Frequently Asked Questions (FAQs)