Celebrate summer with these homemade oatmeal chocolate chip cookie ice cream sandwiches — dairy-free, vegan, and bursting with the nostalgic flavors of your childhood.
Summer always brings memories of sun, sandy toes, and the thrill of a perfect ice cream sandwich from a boardwalk stand. These oatmeal chocolate chip cookie ice cream sandwiches recreate that joy at home with a plant-based twist. The cookies are crisp at the edges and chewy in the center, studded with dairy-free chocolate, and they pair beautifully with oat-based non-dairy ice cream for a satisfying, nostalgic dessert everyone can enjoy.
The Most Delicious Dairy-Free Ice Cream
For these sandwiches, choose a rich, creamy oat-based non-dairy ice cream. The oat base gives a thick, smooth texture that scoops beautifully and pairs well with oatmeal cookies. Flavors like oatmeal cookie, vanilla caramel, or blueberry crumble elevate the sandwich — look for options with mix-ins or swirls for extra interest. Many oat-based ice creams are free from artificial preservatives and unnecessary additives, making them a cleaner, plant-based alternative to traditional dairy ice cream.
When assembling, keep the ice cream slightly softened so it’s easy to shape, but not melted. This balance ensures neat sandwiches and a pleasing bite when frozen again.
What You’ll Need to Make the Cookies
- Old-fashioned rolled oats: These give the cookies structure and a chewy texture. Quick oats can be used in a pinch but won’t be as chewy.
- Flour: White whole wheat works well for a slightly nuttier flavor, but all-purpose or oat flour can also be used.
- Healthy fats: A combination of melted coconut oil and creamy almond butter creates tender, flavorful cookies. Vegan butter or peanut butter can substitute.
- Maple syrup: A natural sweetener that also helps crisp the cookie edges. Brown sugar, coconut sugar, or honey (if not keeping it vegan) are alternatives.
- Add-ins: Dairy-free chocolate chips are my pick, but raisins, chopped nuts, or other mix-ins will work.
How to Make Ice Cream Cookie Sandwiches
After baking, chill the cookies before assembling. Oatmeal cookies can crumble when warm, so cooling them in the fridge or freezer for 10–20 minutes makes assembly much easier.
Pair cookies of similar size for even sandwiches. If the ice cream is very hard, let it sit for a few minutes to soften slightly. Scoop a generous portion of ice cream onto the flat side of one cookie, then press a matching cookie on top. Place assembled sandwiches on a parchment-lined baking sheet and freeze for 5–10 minutes to firm up before serving. Store finished sandwiches in airtight freezer bags for up to a couple of weeks; individually bagging them makes grabbing a single serving quick and convenient.
These sandwiches are perfect for summer gatherings or just to keep on hand in the freezer for a quick, comforting treat. The combination of crunchy edges and chewy centers on the cookies with creamy, cold ice cream is irresistibly satisfying and sure to bring back warm memories.
Enjoy these Oatmeal Chocolate Chip Cookie Ice Cream Sandwiches — if you try the recipe, share your feedback and photos with friends and family. There’s nothing like a homemade ice cream sandwich to celebrate the season.
Oatmeal Chocolate Chip Cookie Ice Cream Sandwiches
Homemade oatmeal chocolate chip cookies sandwiched with oat-based non-dairy ice cream — vegan, dairy-free, and perfect for summer.
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-based non-dairy ice cream (flavor of your choice)
Instructions
- Make the cookie dough: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, and salt.
- In a separate bowl, combine the melted and cooled coconut oil, almond butter, maple syrup, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the dairy-free chocolate chips.
- Using a medium cookie scoop, place rounded dough balls onto a prepared baking sheet. Flatten each slightly with the back of a spoon. You should have about 12 cookies.
- Bake for 11–12 minutes, until the edges are golden. Let cookies rest on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, chill the cookies in the refrigerator or freezer for 10–20 minutes to firm them up before assembling the sandwiches.
- Assemble the sandwiches: Scoop a large dollop of slightly softened ice cream onto the flat side of one cookie. Top with a matching cookie and gently press to spread the ice cream evenly. Place sandwiches on a parchment-lined baking sheet and freeze for 5–10 minutes to firm before serving.
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 and should be used as a general guide.