Name: Oatmeal Cookie & Cinnamon Ice Cream Sandwich
Prep time: 30 min
Cook time: 12 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 2 tsp ground cinnamon; 1 tsp vanilla extract; 4 large egg yolks

Oatmeal Cookie & Cinnamon Ice Cream Sandwich

Why You’ll Love This Recipe

This recipe strikes the perfect balance between texture and flavor. The oatmeal cookies are hearty and chewy with just the right amount of sweetness, while the cinnamon ice cream adds a creamy, slightly spicy contrast that elevates the entire dessert. Whether you’re serving it at a party, as an after-dinner treat, or just because you deserve something special, this is a dessert that everyone will love. Plus, it’s customizable and easy to make ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the oatmeal cookies:

Rolled oats
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract

For the cinnamon ice cream:

Heavy cream
Whole milk
Granulated sugar
Ground cinnamon
Vanilla extract
Egg yolks

Directions

Prepare the ice cream: In a saucepan over medium heat, combine milk, sugar, and ground cinnamon. Stir until warm. In a separate bowl, whisk egg yolks, then slowly add the warm milk mixture to temper. Return the mixture to the saucepan and cook until slightly thickened. Remove from heat, stir in vanilla, then let cool. Add heavy cream, refrigerate until chilled, and churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.
Make the oatmeal cookies: Preheat oven to 350°F (175°C). In a bowl, whisk oats, flour, baking soda, salt, and cinnamon. In a separate bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla, and beat until combined. Gradually mix in dry ingredients. Scoop dough onto a baking sheet and bake 10–12 minutes or until golden. Cool completely.
Assemble the sandwiches: Let the cinnamon ice cream soften slightly. Place a scoop of ice cream between two oatmeal cookies, gently pressing them together. Smooth edges with a knife if desired. Freeze sandwiches until firm.

Servings and timing

This recipe makes approximately 8 ice cream sandwiches.
Preparation time: 30 minutes
Chilling/freezing time: 4–6 hours
Baking time: 10–12 minutes
Total time: about 6 hours 45 minutes

Variations

Use store-bought oatmeal cookies and ice cream for a quick version.
Add raisins or chocolate chips to the oatmeal cookie dough for extra texture.
Use ginger or snickerdoodle cookies for a spicier twist.
Try pumpkin spice ice cream or vanilla bean instead of cinnamon.
Roll the sides of the sandwiches in crushed nuts, mini chocolate chips, or sprinkles.

Storage/Reheating

Store the assembled sandwiches individually wrapped in plastic wrap or parchment paper inside an airtight container. They can be kept in the freezer for up to 2 weeks.
Do not reheat, as this is a frozen dessert. Let sit at room temperature for 5 minutes before serving for easier biting.

FAQs

What type of oats should I use for the cookies?

Old-fashioned rolled oats are ideal for this recipe. They provide the right chewy texture and structure.

Can I make this recipe without an ice cream maker?

Yes, you can freeze the custard base in a shallow dish and stir every 30 minutes until it reaches the desired consistency, though the texture may be less smooth.

Can I use store-bought ice cream?

Absolutely. Cinnamon or vanilla ice cream from the store works great if you’re short on time.

How do I keep the cookies from getting too hard when frozen?

Make sure the cookies are soft and chewy before assembling. Let the assembled sandwiches sit at room temperature for a few minutes before eating.

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day or two in advance and store them in an airtight container until ready to use.

What’s the best way to scoop the ice cream?

Let the ice cream soften slightly at room temperature for 5–10 minutes to make scooping and spreading easier.

Can I add mix-ins to the ice cream?

Yes, crushed cinnamon cereal, cookie bits, or nuts can be folded in after churning for extra flavor and texture.

How do I prevent freezer burn?

Wrap each sandwich tightly in plastic wrap or parchment, then store them in an airtight container to minimize air exposure.

What if I don’t have cinnamon?

You can substitute nutmeg, cardamom, or pumpkin spice for a different flavor twist.

Can I make mini versions of these?

Definitely. Use a smaller cookie scoop and portion the dough accordingly for bite-sized treats perfect for parties.

Conclusion

Oatmeal Cookie & Cinnamon Ice Cream Sandwiches are a delightful blend of comfort and creativity. With their chewy cookies and rich, creamy ice cream, they make the perfect treat for any season. Easy to customize and even easier to enjoy, this is a recipe that will become a go-to favorite for both casual and special occasions.