Description
Delicious oatmeal ice cream sandwiches made with tender cookies and whipped cream filling, perfect for a sweet treat.
Ingredients
Scale
- 1/4 cup (60g) unsalted butter, softened
- 1/4 cup (60ml) neutral oil (canola or light olive oil)
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon (15ml) water
- 11/2 teaspoon (5ml) vanilla bean paste or extract
- 1/21/2 teaspoon (2.5g) sea salt
- 1/2 cup (60g) all-purpose flour
- 1/21/2 teaspoon (2.5g) baking soda
- 1/21/2 teaspoon (2.5g) baking powder
- 1 1/2 cups (135g) quick cooking or old fashioned rolled oats (not instant)
- 1/21/2 teaspoon (2.5g) ground cinnamon
- 1/4 cup (40g) raisins
- 2 cups (480ml) heavy whipping cream, chilled
- 1 tablespoon (15ml) vanilla bean paste
- 1/41/2 teaspoon (1.5g) sea salt
- 1 can (14oz or 397g) sweetened condensed milk
- 1/21/2 teaspoon (2.5g) ground cinnamon
Instructions
- Mix Cookie Ingredients Together: Start by mixing your oats, flour, and sugars in a bowl until fragrant. Be careful not to overmix to keep them tender.
- Chill Cookie Dough: Pop the dough in the fridge for at least 1 hour, allowing it to firm up. This is essential to prevent spreading during baking.
- Scoop Cookies onto Baking Sheet: Scoop out rounded portions of dough spaced evenly onto a lined baking sheet. Ensure they are not too close together.
- Bake Until Golden: Bake the cookies until they are golden brown and just set around the edges. Watch them closely to avoid overbaking.
- Let Cookies Cool: Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Whip Cream for Ice Cream: Next, whip your heavy cream until it forms stiff peaks and is fluffy. Ensure your cream is quite cold for the best results.
- Sandwich Ice Cream Between Cookies: Spoon or spread your whipped ice cream between two cookies, creating a delightful sandwich.
- Freeze Sandwiched Cookies: Wrap your cookie sandwiches in plastic wrap and place them in the freezer for several hours until solid.
Notes
- You can store the oatmeal ice cream sandwiches for up to 3 months in the freezer. Keep them in a freezer-safe container to prevent freezer burn.
- Do not overbake the oatmeal cookies; they should be golden brown and puffed when done.
- Ensure you whip the cream to stiff peaks to achieve airy, fluffy ice cream.
- For chewy cookies, remove them from the oven while they are still slightly soft.
- These cookies are best enjoyed cold after freezing. There is no need for reheating.
- Drizzle with chocolate sauce, or serve with fresh fruit or a cup of hot cocoa.
- Replace raisins with chocolate chips for sweetness or add nuts like walnuts for extra crunch. You can also experiment with flavored ice cream like cookie dough.
- Use unsalted butter for better control over salt levels in the recipe. Ensure the heavy cream has at least 32% milkfat for optimal whipping results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 339
- Sugar: 15g
- Sodium: 229mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 69mg