There’s nothing quite like Oatmeal Ice Cream Sandwiches on a hot day, right? They’re a delicious mix of warm, chewy cookies and cold, creamy ice cream. And let’s be honest, who doesn’t want ice cream sandwiched between soft cookies?
This recipe offers a dairy-free, kid-friendly dessert that uses simple pantry staples, freezes quickly, and yields portable ice cream sandwiches without eggs or dairy.
Sometimes, when I’m cooking, I struggle with keeping cookies chewy instead of turning them hard. It can be frustrating, especially when you’re trying to impress friends or just enjoy a sweet treat yourself. Luckily, this recipe has tips that help you get that perfect chew every time!
What I love about these sandwiches is how quickly they come together. You can whip them up in just 30 minutes! With a prep time of only 20 minutes and cooking just taking 10, you’ll be piling up sandwiches in no time. Plus, they’re versatile! You can switch up the ice cream flavors to suit your taste.
If you want a tasty cookie recipe to pair with those sandwiches, try my Apricot Oatmeal Cookies. If you’re like me and love cookies, you’ll enjoy making these too!
Why You Will Love This Recipe
- Texture – You get this amazing contrast with warm, chewy cookies and cold, creamy ice cream. It’s a bite that just feels right.
- Flavor – The sweet and warm spices mix so well with the rich peach ice cream, creating a flavor explosion in every bite.
- Convenience – Whipping these up is super quick. You’ll have a sweet treat ready to go in just about half an hour.
- Storage – While they’re best fresh, leftovers can be frozen. Just thaw them a bit when you’re ready to enjoy again.
Easy Vegan Oatmeal Ice Cream Sandwiches
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 5 ice cream sandwiches 1x
- Method: Baking
- Diet: Gluten Free, Vegan
Description
Delicious gluten free and vegan oatmeal and peach ice cream sandwiches perfect for a refreshing treat.
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup dark brown sugar
- 1 tablespoon + 11/2 teaspoon molasses
- 11/2 teaspoon vanilla extract
- 1 flax egg (can substitute with a regular egg)
- 1 cup gluten free all purpose flour
- 1 1/4 cups rolled oats
- 1/41/2 teaspoon nutmeg
- 1/21/2 teaspoon cinnamon
- 11/2 teaspoon baking soda
- 1/41/2 teaspoon salt
- 2 1/2 cups ice cream of your choice
- 1–2 peaches, fresh, chopped (for filling)
- Sweetener of your choice (optional, to mix with peaches)
Instructions
- Mix Ingredients Together: Start by mixing the rolled oats, gluten free all purpose flour, and a pinch of salt in a large mixing bowl. The texture should be crumbly and fragrant. Ensure it is well blended to avoid any dry pockets.
- Incorporate Wet Ingredients: Add in the softened coconut oil, dark brown sugar, molasses, vanilla extract, and your flax egg. Stir until everything becomes sticky and cohesive. This moisture is key to achieving soft cookies, so combine well.
- Form Cookie Dough Balls: Scoop out portions of the dough and roll them into balls. They should feel firm but slightly sticky. Ensure that the balls are evenly sized for uniform baking, while being careful not to make them too big or small.
- Preheat & Bake Cookies: Preheat your oven to 350 degrees F. Place the cookie balls on a baking sheet lined with parchment paper. Bake until the cookies just start turning golden brown, making sure not to overbake to keep them chewy.
- Cool and Prepare Peach Filling: Let the cookies cool on the baking sheet for about 5 minutes until they are set but still warm. Chop the fresh peaches and mix them with a sweetener to create the filling.
- Assemble the Sandwiches: Take one cookie, scoop on your peach filling, and press another cookie on top. Avoid over-stuffing, or the filling may ooze out. Once assembled, place them in the freezer to firm up.
- Enjoy or Store: After chilling, the sandwiches should feel firm to the touch. You can enjoy them right away or wrap each one to save for later. Be aware that if they sit out too long, they may melt. Keeping them chilled is key for the refreshing treat.
Notes
- Storage Tips: These are best enjoyed fresh, but leftovers can be wrapped and stored in an airtight container in the freezer for later. Let thaw slightly before eating.
- Expert Tips: If the dough feels too soft, chill for about 30 minutes before baking. For uniform cookies, use an ice cream scoop. Allow cookies to cool for 5 minutes on the baking sheet to prevent breaking.
- Reheating Instructions: There are no specific reheating instructions; however, you can allow them to come to room temperature slightly before serving if desired.
- Serving Suggestions: Serve alongside fresh fruit for a balanced dessert or pair with a glass of almond milk or dairy-free milk. You can also top with a sprinkle of cinnamon for an extra flavor boost.
- Recipe Variations: You may add chopped nuts for added crunch, incorporate chocolate chips into the cookie batter, or use different sweeteners like maple syrup for a unique taste.
- Ingredient Notes: Ensure your coconut oil is softened for easy mixing. If no allergies, a regular egg can substitute the flax egg.
Nutrition
- Calories: 602
- Sugar: 25g
- Sodium: 392mg
- Fat: 23g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 22mg
Recipe Tips
- If the dough feels too soft, a longer chill of about 30 minutes can help firm it up before baking.
- When cookies spread too much, ensuring the dough is well-chilled before baking helps maintain their shape.
- If cookies become hard after freezing, under-baking them by a couple of minutes will keep them soft.
- For an easier assembly, letting cookies cool for 5 minutes on the baking sheet helps prevent breaks.
- If ice cream melts quickly while assembling, use cookies that are slightly warm, but not hot, for better consistency.
Serving Suggestions
Serve these oatmeal and peach ice cream sandwiches alongside fresh fruit for a light dessert. Pair them with a glass of almond milk or other dairy-free milk for a satisfying treat.
These sandwiches can also work well in various recipes such as ice cream sundaes or by layering them with fruit sauces. Consider using them for casual gatherings or picnics to create a refreshing dessert option.
Top with a sprinkle of cinnamon to add warmth and flavor. You may also drizzle some dairy-free chocolate sauce for a rich finishing touch.
Recipe variations
- You can use almond oil instead of coconut oil for a lighter texture and a nutty flavor.
- Add 1/2 teaspoon of almond extract or 1 tablespoon of maple syrup for extra sweetness in your cookies.
- Either use almond flour or oat flour to give your ice cream sandwiches a different flavor profile.
- If making a larger batch, you can double the ingredients, using 1 cup of coconut oil and 2 1/2 cups of dark brown sugar.
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How to Store?
To keep your oatmeal and peach ice cream sandwiches fresh, follow these storage tips:
Room Temperature: Store sandwiches in an airtight container at room temperature for up to 1 day. Consume early for best texture.
Refrigeration: Place sandwiches in an airtight container in the refrigerator for up to 3 days. This method keeps them cool.
Freezing: Wrap sandwiches in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. To enjoy, thaw in the refrigerator or at room temperature.
Other Recipes You’ll Love
- Buttery Apricot Rugelach
- Finnish Apricot Pinwheel Cookies
- Apricot Kolacky Cookies
- Apricot Thumbprint Cookies
If you enjoyed this Oatmeal and Peach Ice Cream Sandwiches or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
