Celebrate summer with these homemade oatmeal chocolate chip cookie ice cream sandwiches—dairy-free, vegan, and full of nostalgic flavor.
Warm days and simple treats go hand in hand. These oatmeal chocolate chip cookie ice cream sandwiches capture that carefree feel: crisp edges, chewy centers, pockets of chocolate, and a scoop of creamy non-dairy ice cream in between. They’re easy to make, naturally vegan when you choose plant-based ingredients, and perfect for sharing—or hiding in the freezer for yourself.
The Most Delicious Dairy-Free Ice Cream
For these sandwiches, a rich, creamy oat-milk ice cream works especially well. Oat-based non-dairy ice creams deliver a thick texture and a neutral, slightly sweet base that complements oatmeal cookies perfectly. Choose a flavor you love—oatmeal cookie, vanilla caramel, or a fruity crumble all pair beautifully. When shopping, look for simple ingredient lists and avoid products with artificial additives if you prefer a cleaner label.
Because the ice cream is non-dairy and plant-based, these sandwiches are suitable for folks avoiding dairy or following a vegan diet. The oat milk base also helps the ice cream remain scoopable and creamy even when frozen, making assembly quick and mess-free.
What You’ll Need to Make the Cookies
- Old-fashioned rolled oats: The base of the cookie. They create texture and chewiness that make the cookie feel wholesome and satisfying.
- Flour: White whole wheat or all-purpose flour both work; oat flour can be used, though texture will differ slightly.
- Healthy fats: A mix of melted coconut oil and creamy almond butter gives a tender crumb and rich flavor. Vegan butter or peanut butter can be substituted.
- Maple syrup: A natural sweetener that helps the cookies brown and crisp at the edges. Brown sugar or coconut sugar work as alternatives, and honey can be used if not following a vegan diet.
- Add-ins: Dairy-free chocolate chips are classic, but raisins, chopped nuts, or other mix-ins are fun variations.
How to Make Ice Cream Cookie Sandwiches
After baking, chill the cookies so they firm up before you add the ice cream—oatmeal cookies can be delicate and cooling helps them hold together while you press the sandwich together. Match cookies by size, scoop the ice cream onto one cookie, then gently press a matching cookie on top. Place assembled sandwiches on a lined baking sheet and freeze briefly to let the ice cream set. This simple method keeps the cookies intact and makes the sandwiches easy to serve.
These sandwiches are an excellent make-ahead dessert: store them in airtight freezer bags or containers and pull one out whenever you want a quick treat. Pack them individually for convenient snacks and to avoid repeated refreezing of the whole batch.
Enjoy these oatmeal chocolate chip cookie ice cream sandwiches as a nostalgic summer dessert that’s easy to adapt to dietary needs. They’re perfect for gatherings, family nights, or a cooling reward after a sunny day.
If you make these, tag your photos and share how you customized the cookies or ice cream—seeing your versions is the best part of sharing recipes.
Oatmeal Chocolate Chip Cookie Ice Cream Sandwiches
Prep Time: 5 mins | Cook Time: 12 mins | Total Time: 20 mins | Servings: 6
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 Tbsp coconut oil, melted and cooled
- 1/4 cup natural creamy almond butter (or peanut butter)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup dairy-free chocolate chips
- 1 pint oat-milk non-dairy ice cream (flavor of your choice)
Instructions
- Make the cookie dough: Preheat oven to 350°F (175°C). In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, combine the melted coconut oil, almond butter, maple syrup, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the dairy-free chocolate chips.
- Scoop dough with a medium cookie scoop onto a prepared baking sheet. Flatten each mound slightly with the back of a spoon. You should have about 12 cookies.
- Bake for 11–12 minutes, until the edges are golden. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, chill the cookies in the freezer for 10–20 minutes to firm them up. This helps prevent crumbling during assembly.
- Assemble the sandwiches: Pair cookies of similar size. If the ice cream is very hard, let it soften for a few minutes. Scoop a generous portion of ice cream onto the bottom side of one cookie, top with the matching cookie, and press gently to spread the ice cream. Place assembled sandwiches on a parchment-lined baking sheet and freeze for 5–10 minutes to set.
Nutrition
Serving: 1 ice cream sandwich • Calories: 492 kcal • Carbohydrates: 65.1 g • Protein: 7.2 g • Fat: 24.5 g • Saturated Fat: 14.9 g • Sodium: 178.6 mg • Fiber: 4.6 g • Sugar: 32.4 g
Nutrition information is an approximation.