There are a few treats that feel synonymous with my childhood. Fruit by the foot, Pop-Tarts, and Swiss cake rolls were basically the reigning queens of every 8-year-old’s diet, am I right? My husband grew up eating those Little Debbie Oatmeal Cream Pies, so in another effort to win wife of the year, I made those treats into a gussied up frozen dessert: oatmeal cream pie ice cream sandwiches. They are delightful, and I can’t wait to tell you all about them!
I’ve been talking about snack foods as if they were a thing of the past, but I gotta be honest- there’s a serious candy situation in our house. We have tons of family and friends that understand the way to any self-respecting toddler’s heart is candy. As a result, my children are regularly gifted skittles, gummy worms, tic tacs, and basically anything else bright, colorful, and terrible for your teeth. I don’t blame them- I’m not above bribing children for their affection either. When I found George sneaking Sour Patch Kids at 7 am, I knew it was time to make the basket disappear. So, for now, the basket it on the top shelf of my pantry, and although I think my kids would be willing to Indiana Jones their little fannies up the pantry shelves for a handful of chocolate coins, I seriously doubt it will happen.
Oatmeal Cream Pie Ice Cream Sandwiches
You know who doesn’t need a break from the junk? Me. I owe my quarantine sanity to my 5:00 pm glass of wine and 8:00 pm dessert. Without it, there’s no telling where I’d be. These little oatmeal cream pie ice cream sandwiches have been living in our freezer for the past couple of weeks; a half of one each night is just enough to satisfy my sweet tooth. It feels like a reward for making it through the day, and I’m not above giving myself gold stars, okay? So if you, like me, need a little evening pick-me-up to enjoy on these summer evenings, I really think you should consider these treats. Let me tell you how to make them.
We start with the ice cream. No-churn ice cream is always the best (and easiest!). Here, a little bit of marshmallow fluff transforms heavy cream and sweetened condensed milk into a seriously delightful frozen treat. I like to freeze the mixture in a small rimmed sheet pan and use a round cookie cutter to trim out pieces of ice cream to sandwich in the middle of cookies. If you’d rather keep it simple and scoop ice cream straight from a pan, that works too! Once the ice cream is frozen, you can whip up your oatmeal cookies. This particular recipe is wonderful, because the cookies stay soft and chewy, even once frozen. Once the cookies and ice cream are both prepared, just smoosh them all together into these happy little sandwiches.
These oatmeal cream pie ice cream sandwiches are a yummy nod to the processed treats you may have enjoyed as a child. Give them a try and let me know what you think! Happy Tuesday and enjoy the baking!
If you like these oatmeal cream pie ice cream sandwiches you should try:Print
Oatmeal Cream Pie Ice Cream Sandwiches
These oatmeal cream pie ice cream sandwiches have a no-churn marshmallow fluff ice cream and chewy spiced cookies!
- Prep Time: 30
- Cook Time: 15
- Total Time: 360
- Yield: 10 Sandwiches
- Category: Dessert
For the ice cream:
- 7 ounces marshmallow fluff
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
For the cookies:
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 tablespoon molasses (optional)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup quick cooking oats
To prepare the ice cream:
- Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
- In a medium-sized bowl, stir together the fluff and condensed milk. Set aside.
- In a large bowl or the bowl of a stand mixer, whip the cream on medium speed until it thickens to fluffy, stiff peaks. Fold in the fluff mixture, being careful to not overwork, and spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.
To prepare the cookies:
- Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
- In a large bowl or the bowl of a stand mixer, cream the butter, brown sugar, and sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
- Use a medium cookie scoop to spoon 1-1/2 tablespoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 10 minutes or until the edges are set and almost turning golden. The center of the cookie will still look wet. Remove from oven and allow to cool completely. For easy assembly of the sandwiches, I like to freeze the cookies, but this is totally optional.
To assemble the sandwiches:
- Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.
- The molasses increases the rich warm flavor in these cookies, but it does result in a thinner, chewier cookie. If you want something more substantial, you can skip the molasses.
- I tried these with whole rolled oats, and while the cookies turn out well I find I prefer the softer frozen cookies made with quick oats. This is your choce.
- If you don’t have a cookie cutter or large jar for cutting out rounds of ice cream you can also just scoop ice cream with an ice cream scoop and smoosh the balls of ice cream in between the cookies.