Chocolate Oatmeal Chip Cookie Ice Cream Sandwiches

Celebrate the summer with these from-scratch oatmeal chocolate chip cookie ice cream sandwiches that are dairy-free, vegan and taste just like your childhood!

There's something about summer that just brings me back to the childhood. Growing up we would always go to the beach in July and there was the cutest ice cream stand right on the boardwalk where we looked forward to getting the BEST ice cream sandwiches! So since most of us are foregoing our vacations this summer AND since July also happens to be ice cream month, A cook thought A cook would b

You guys, these ice cream sandwiches are INSANE. First of all the oatmeal cookies are crunchy on the outside, chewy on the inside with chunks of chocolate in every bite and pairing them with your favorite ice cream just takes this whole dessert to the next level! The best part is, these little sandwiches are dairy-free and vegan, thanks to Open Nature®'s new and exclusive line

What goes in

• 1 1/4 cups old fashioned rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons coconut oil, melted and cooled
• 1/4 cup natural creamy almond butter, or peanut butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla
• 1/3 cup dairy-free chocolate chips
• 1 pint Open Nature Non-Dairy Oat Oatmeal Cookie Ice Cream

How it comes together

1. To make the oatmeal cookies: Preheat oven to 350 degrees F. Use a wide bowl, whisk together oats, whole wheat flour, baking powder, cinnamon and salt, setting aside.
2. In a smaller bowl, mix together coconut oil, almond butter, maple syrup, and vanilla until well combined. Then pour the wet ingredients in with the dry ingredients and mix until just combined then fold in the chocolate chips.
3. Using a medium-sized cookie scoop, drop cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon. You should end up with about 12 cookies.
4. Bake cookies in the oven for 11 to 12 minutes, until edges are golden, then let the cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack.
5. Once cookies are completely cool, place them in the freezer to chill for at least 10 to 20 minutes before adding the ice cream. Do not skip this step, oatmeal cookies tend to crumble really easily so this helps to keep them firm.
6. To make the ice cream sandwiches: Using a medium-sized cookie scoop, place a large dollop of ice cream on the bottom side of an oatmeal cookie. Then gently press down a second cookie that is similar in size and place the ice cream sandwich on a baking sheet lined with parchment paper. Repeat with the remaining cookies until you have all your ice cream sandwiches on the baking sheet. Set in the freezer for 5-10 minutes, or until ready to serve.