Oatmeal Cookie Ice Cream Sandwiches

Oatmeal Cookie Ice Cream Sandwiches

If you like ice cream sandwiches then you will LOVE this recipe! The extra moisture added to the oatmeal cinnamon cookie dough helps create soft yet sturdy cookies that are absolute perfect for vanilla ice cream sandwiches. 

Makes 4 Ice Cream Sandwiches


  • 1 Autumn Sons Baking Co. Oatmeal Cinnamon Cookie Mix
  • 3 Tbsp. oil
  • 3 Tbsp. water
  • 1 pint of dairy-free vanilla ice cream


  1. Preheat your oven to 350°F / 177°C.

  2. In a mixing bowl, add the cookie mix, oil and water and stir well to combine.

  3. Form 8 large cookie dough balls and stagger them on a parchment-lined or nonstick baking sheet. Flatten each ball ever-so-slightly with the palm of your hand.

  1. Bake in your preheated oven for 11-12 minutes or until the surfaces of the cookies are matte rather than shiny.

  2. Allow cookies to cool at least 5 minutes on the baking sheet before transferring to a cooling rack.

  3. Once mostly or entirely cooled, run your pint of ice cream under warm water for about ten seconds. Pat dry. Then, lay the pint on it’s side on a cutting board, and using a very sharp knife, slice the ice cream (cardboard and all) into 4 equal-sized discs, each about 1 inch (2.5 cm) thick.

  4. Place each disc of ice cream on the bottom sides of four cookies, remove cardboard, and then top with one more cookie to create a sandwich.

  5. Enjoy immediately or wrap each ice cream sandwich tightly in plastic wrap and store in the freezer for up to 3 months.