Do you love combining two desserts into one delectable treat? You will love these Nutty Oatmeal Ice Cream Sandwiches, made with homemade GF brown sugar oatmeal cookies and salty-sweet butter pecan ice cream!
Time to get nutty! Now that the weather is starting to warm up, you want a dessert that cools you down. Ice cream is great on its own, and there are plenty of ways to spruce up a store-bought variety.
Enter these crunchy and chilled Nutty Oatmeal Ice Cream Sandwiches, made with brown sugar, almonds, and rolled oats! Two thick, homemade chewy cookies hug your favorite butter pecan ice cream in one frozen little sandwich! These are perfect for a crowd, so make them for your first BBQ of the season!
Better Than a Package?
Who hasn’t had an ice cream cookie sandwich from the grocery store? They are soft, affordable, and absolutely delicious. However, if the store-bought version is good, homemade is 100 times better!
For this recipe, the texture of the cookie has to be just right. A cookie that is too firm will cause all of the ice cream to spill out when you take a bite. Gluten-free flour works in our favor here since it makes the cookie nice and tender. Your teeth sink in easily without compromising the sandwich’s integrity!
If you like, you can make your own homemade ice cream for this recipe. In the final product, you can barely tell the difference between homemade and store-bought. However, if you love to also make your own ice cream in addition to the homemade cookies, go for it!
Ingredients in Nutty Oatmeal Ice Cream Sandwiches
- 1 pint butter pecan ice cream
- ½ cup unsalted butter, melted and cooled
- ¾ cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup 1:1 gluten-free baking flour
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups gluten-free rolled oats
- 1 cup chopped almonds, pecans, or walnuts
How to Make Nutty Oatmeal Ice Cream Sandwiches
Begin by making your ice cream rounds to later fill your sandwiches.
Scoop about ¾ cup of ice cream into a mound on a plastic wrap lined baking sheet. Smooth the top with your fingers or with some more plastic wrap into a round disk. Repeat so that you have four equal-ish disks of ice cream.
Place the baking sheet into the freezer and freeze until solid.
Next, make the cookies. Preheat the oven to 350 degrees F.
Whisk together the melted butter and sugar until homogenous. Add the egg and vanilla.
In another bowl, combine the flour, cinnamon, baking soda, salt, oats, and nuts. Stir to combine before slowly adding the dry ingredients to the wet ingredients. This should be a thick batter.
Scoop your cookies into mounds slightly smaller than the ice cream disks. The cookies will expand slightly in the oven. You should have 8 even cookies.
Bake for 12 minutes until the cookies are set, then remove from the oven.
Remove the cookies to a wire rack and allow them to cool fully.
Once the cookies are cooled, flip half of them over to their smooth side. Add a disk of ice cream to each inverted cookie. Place the other cookie on top of the ice cream and press lightly to adhere.
Return them to the freezer for at least an hour before serving. Enjoy frozen.
Nutty Oatmeal Ice Cream Sandwiches
Ingredients
- 1 pint GF butter pecan ice cream
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup 1:1 gluten-free baking flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups gluten-free rolled oats
- 1 cup chopped almonds, pecans, or walnuts
Instructions
- Begin by making your ice cream rounds to later fill your sandwiches.
- Scoop about ¾ cup of ice cream into a mound on a plastic wrap lined baking sheet. Smooth the top with your fingers or with some more plastic wrap into an even round disk. Repeat so that you have four equal disks of ice cream.
- Place the baking sheet into the freezer and freeze until solid.
- Next, make the cookies. Preheat the oven to 350 degrees F.
- Whisk together the melted butter and sugar until homogenous. Add the egg and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, salt, oats, and nuts. Stir to combine before slowly adding the dry ingredients to the wet ingredients. This should be a thick batter.
- Scoop your cookies into mounds slightly smaller than the ice cream disks. The cookies will expand in the oven. You should have 8 even cookies.
- Bake for 12 minutes until the cookies are set, then remove from the oven.
- Remove the cookies to a wire rack and allow them to cool fully.
- Once the cookies are cooled, flip half of them over to their smooth side. Add a disk of ice cream to each inverted cookie. Place the other cookie on top of the ice cream and press lightly to adhere.
- Return them to the freezer for at least an hour before serving. Enjoy frozen.
