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The Ultimate Oat Milk and Oatmeal Cookie Ice Cream Sandwiches

A hand holding an Oat Milk and Oatmeal Cookie Ice Cream Sandwich with a bite taken out.

A completely from-scratch dessert featuring homemade oat milk ice cream sandwiched between freshly baked oatmeal raisin cookies. The no-churn ice cream is created by blending rolled oats and dates into a creamy ‘oat milk’ base, which is then lightened with sweetened condensed milk and freshly whipped cream. The cookies are a classic oatmeal raisin variety, providing a chewy texture that complements the creamy frozen filling.

Ingredients

Scale
  • 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

Instructions

  1. Make the Oat Milk Ice Cream:
  2. In a blender, combine 3/4 cup of the rolled oats, the chopped dates, 1/4 teaspoon salt, and 2 cups of cold water. Puree on high speed until it forms a fine powder, then continue pureeing until smooth, thick, and creamy.
  3. Add the sweetened condensed milk and puree until just combined. Transfer this oat milk mixture to a large bowl.
  4. In a separate bowl, whip the heavy cream and granulated sugar with an electric mixer until stiff peaks form.
  5. Fold one-third of the whipped cream into the oat milk mixture to lighten it. Then, gently fold in the remaining whipped cream until fully combined.
  6. Transfer the ice cream mixture to a 9-by-13-inch pan, wrap tightly with plastic wrap, and freeze for about 3 hours until firm but still malleable.
  7. Make the Oatmeal Cookies:
  8. Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  9. In a small bowl, whisk together the flour, cinnamon, 1 teaspoon salt, and baking soda.
  10. In a large bowl, beat the brown sugar and butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
  11. Add the honey, vanilla, and egg and beat on high until creamy, about 3 more minutes.
  12. Reduce the mixer speed to low, add the flour mixture, and mix until just combined. Add the remaining 1 3/4 cups of oats and beat on low until combined. Fold in the raisins.
  13. Arrange twelve 1-ounce (1 1/2-tablespoon) scoops of dough on the prepared baking sheet, about 2 inches apart.
  14. Bake for 9 to 11 minutes, until the cookies are spread and deep golden brown. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
  15. Assemble the Sandwiches:
  16. Scoop about 1/3 cup of the partially frozen ice cream and sandwich it between two cooled oatmeal cookies.
  17. Repeat with the remaining ice cream and cookies to make about 12 sandwiches.
  18. Place the finished sandwiches on a rimmed baking sheet, wrap in plastic wrap, and freeze for at least 8 more hours until completely firm before serving.

Notes

  • The ice cream needs to be frozen to a specific ‘firm but malleable’ consistency before assembling the sandwiches to prevent it from squishing out.
  • Allow cookies to cool completely before assembling to prevent the ice cream from melting instantly.
  • The recipe makes approximately 24 cookies, for a total of 12 ice cream sandwiches.

Nutrition

Find it online: https://cookupjoy.com/oat-milk-and-oatmeal-cookie-ice-cream-sandwiches/