Oatmeal Cream Pie Ice Cream Sandwiches

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on

These oatmeal cream pie ice cream sandwiches have a no-churn marshmallow fluff ice cream and chewy spiced cookies!


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:

  1. 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.
  2. In a medium-sized bowl, stir together the fluff and condensed milk. Set aside.
  3. 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:

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
  2. 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.
  3. 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:

  1. 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.