Cold Treats

Chocolate Covered Oatmeal Cookie Ice Cream Sandwiches

September 6, 2020

These jumbo chocolate covered oatmeal ice cream sandwiches are made with a soft and chewy brown butter oatmeal cookie, scoops […]

These jumbo chocolate covered oatmeal ice cream sandwiches are made with a soft and chewy brown butter oatmeal cookie, scoops of creamy vanilla ice cream, and a delicious dark chocolate coating. Give your freezer stash a major upgrade with these over the top frozen treats!

I just couldn’t let the end of summer slip by without bringing you one last, over the top frozen treat. If you’ve been around these parts for any length of time you know that ice cream sandwiches are my all time favorite summertime dessert. What can I say? I have a real weakness for cookies and ice cream {and chocolate!} all wrapped up into one mega dessert. I can pretty much guarantee that you’re going to fall fast in love with these chocolate covered oatmeal cookie ice cream sammies. I mean….what could be better than a scoop of creamy vanilla ice cream sandwiched between two deliciously chewy brown butter oatmeal cookies dipped in melted dark chocolate?

Nothing, that’s what.

Absolutely nothing.

There’s a you-can-fry-an-egg-on-the-sidewalk kind of heat wave happening here this weekend and these chocolate covered oatmeal cookie ice cream sandwiches are right on time. They are super easy to make and they come together with just a handful of simple ingredients that I bet you already have in your pantry. Your freezer stash is about to get a major upgrade so let’s get right to it.


The best brown butter oatmeal cookies. You might think any oatmeal cookie will do, but the trick to a perfectly delicious ice cream sandwich is to use a cookie that stays chewy once frozen. These brown butter oatmeal cookies are soft and chewy in all the right places and they stay that way even after days in the freezer. Thanks to a generous helping of melted brown butter and dark brown sugar, these cookies are filled with a slighty nutty, caramely flavor that I cannot get enough of. Don’t skip the whole wheat flour folks…it takes these cookies from good to great. They are positively swoon worthy all on their own, but add a scoop of vanilla ice cream, dunk them in dark chocolate and they become totally irresistible!

Vanilla ice cream. These semi-homemade frozen sammies are just the kind of no-fuss, easy going dessert that is meant for all of your summertime celebrations. We’re keeping things simple by using store-bought vanilla ice cream. Just bake the cookies, add a giant scoop of your favorite vanilla ice cream, and freeze. It’s that easy!

Chocolate magic shell coating. I’m not gonna lie, you could absolutely enjoy these oatmeal cookie ice cream sammies minus the chocolate dip, but it’s fair to say you’d really be missing out. The chocolate magic shell coating takes these cookies to next level status and it comes together in two minutes with just two ingredients. The only real question is whether to dip them all the way in or go for a half dip. Covering the ice cream sammies fully in chocolate is one seriously messy endeavor, but if you ask me, it’s totally worth it!


Ice cream sandwiches can be a bit tricky to assemble quickly before they turn into one big melty mess. Just follow these simple tips and tricks below for perfect frozen sammies that are as pretty as they are delicious.

Cool the cookies. First thing’s first. Don’t even think about assembling your ice cream sandwiches before the cookies have had a chance to cool completely after baking. Allow the cookies to cool on a wire rack until they reach room temperature and for best results, pop them into the freezer for 30 minutes before adding the ice cream.

It’s all in the ice cream. Here’s the thing. I’ve never met an ice cream sandwich I didn’t like. But the perfectionist in me really loves a perfectly uniform ice cream sandwich. To make the ice cream rounds as seen here, I like to soften a quart of ice cream and use a spatula to spread it out into a 9 x 13 inch baking pan lined with wax paper. Freeze the pan of ice cream overnight and then use a biscuit or cookie cutter {I love this one!} the same size as the cookies to cut out ice cream circles. Place the ice cream between two cookies and gently press together. Return the ice cream sandwich to the freezer to set before dunking in the chocolate coating.

Keep it chill. Making ice cream sandwiches is super fun in the dead of winter. Not so fun on the hottest day of the year in the middle of summer. So crank up the A/C and have all of your ingredients prepped and ready to go. You’ll want to work quickly once you are ready to assemble. The freezer is your friend when it comes to making ice cream sammies. I freeze the cookies before assembling, freeze the sandwiches again after adding the ice cream, and then freeze a final time after dipping them in the melted chocolate. If at any time the ice cream gets too soft to work with, return everything to the freezer to firm up a bit before continuing.


If there ever was a recipe where your sweet tooth calls all the shots, this is it. In true choose-your-own-adventure style, these ice cream cookie sammies can be made in a variety of ways. Keep reading for ideas on how to customize your frozen cookie sandwiches.

Butter. The instructions call for browning the butter before mixing the oatmeal cookie dough and it really goes a long way to enhancing the flavor of the cookies. If you’ve never browned butter before, don’t fret. Check out this post for an easy how-to with everything you need to know. If you are short on time or just prefer to use good ‘ol regular butter, don’t let me stand in your way. Simply use two sticks of softened, room temperature butter in place of the browned butter and continue on with the recipe as written.

Flour. If you are looking to make these cookies gluten free, simply swap your favorite gluten free flour blend {choose one containing xanthum gum} in place of the all purpose and whole wheat flours. Keep in mind the flavor and texture will differ slightly but they will still be super delicious.

Ice Cream. While the recipe suggests filling these frozen sammies with vanilla ice cream, feel free to swap with your favorite flavor. Anything goes! I’m thinking a salted caramel ice cream would be a solid choice paired with the hint of caramel in the oatmeal cookies. Homemade ice cream will work for this recipe, but high quality, store bought ice cream holds its form better and keeps longer in the freezer without getting icy.

Chocolate. I highly recommend you go the extra mile and dunk these frozen goodies in melted chocolate. It’s just like the magic shell coating you remember as a kid without any of the icky ingredients. It freezes up in seconds and adds that extra bit of chocolate and crunch you’ll love sinking your teeth into. Just do it. You won’t be sorry, promise!


Enjoy these chocolate dipped oatmeal cookie ice cream sammies and stay cool out there friends!

Happy baking!

If you love these Chocolate Covered Oatmeal Cookie Ice Cream Sandwiches, check out these other delicious frozen treats…

Brookie Ice Cream Sandwiches

Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches

Dark Cherry Ice Cream Sandwiches

Brownie Mint Chip Ice Cream Sandwiches

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Chocolate Covered Oatmeal Cookie Ice Cream Sandwiches

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  • Author: Heather | Browned Butter Blondie
  • Prep Time: 1 hour
  • Cook Time: 12
  • Total Time: 1 hour 12 minutes
  • Yield: 12 1x


These jumbo chocolate covered oatmeal ice cream sandwiches are made with a soft and chewy brown butter oatmeal cookie, scoops of creamy vanilla ice cream, and a delicious dark chocolate coating. Give your freezer stash a major upgrade with these over the top frozen treats!



For Oatmeal Cookies

2 sticks (1 cup) unsalted butter, browned

1 1/2 cups dark brown sugar

1 egg, plus one egg yolk, room temperature

1 1/2 tsp vanilla

1 cup all purpose flour, spooned and leveled

3/4 cup whole wheat flour, spooned and leveled

1 3/4 cups old fashioned rolled oats, pulsed in a food processor until coarsely ground

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon (optional)

1 Quart Vanilla Ice Cream

For Chocolate Coating

1 cup bittersweet or semi sweet chocolate chips

1 TBSP refined coconut oil


For Oatmeal Cookies

To brown the butter, place two sticks of butter in a medium saucepan and melt over medium low heat. Once butter has melted, stir frequently while continuing to heat over medium. The butter will begin to crackle and foam. Do not walk away from the pan and continue to stir often. The butter will begin to take on a golden amber color and after about 4-5 minutes the sizzling sound will stop. You should see bits of browned butter at the bottom of the pan and the butter will smell nutty and aromatic. Remove the pan from the heat and pour into the bowl of a stand mixer, brown bits and all. Allow the butter to cool for about 30 minutes.

Once cooled, add brown sugar to the mixing bowl and beat together with the butter until light and fluffy, about 2-3 minutes. Add the egg and egg yolk, mixing on low speed until just combined.

Add the vanilla and mix on medium speed until incorporated.

In a medium bowl, whisk together the flours, oats, baking soda, salt and cinnamon. Mix to combine.

Add the dry ingredients to the butter and egg mixture in two batches, mixing on low speed until just combined. Do not over mix the dough.

Chill the dough in the refrigerator for 30 minutes until firm.

Preheat oven to 350 degrees.

Using a 2 tablespoon cookie scoop, scoop uniform balls of dough onto a cookie sheet about 2 inches apart as the cookies will spread some during baking.

Bake for about 12 minutes until edges are set and golden brown and centers are just slightly under baked.

Remove the pan from the oven and allow cookies to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.

Bake remaining cookies one cookie sheet at a time. Once cookies are completely cool, place a scoop of vanilla ice cream between two cookies and gently press together. For best results, place ice cream sandwiches on a cookie sheet lined with wax paper in the freezer for 2 hours.

For Chocolate Coating

In a medium heat proof bowl, melt the chocolate chips and coconut oil together in the microwave in 30 second intervals. Stir in between each interval and continue until chocolate is melted and smooth. Allow to cool for 5 minutes before dipping the frozen sandwiches.

Dip one half of each ice cream sandwich into the melted chocolate and return the sandwich to the freezer to set. The chocolate will set in about one minute but for best results allow the chocolate dipped cookie sandwiches to freeze for one hour more.


*Note: Prep time does not include freezing time once assembled.

Store ice cream sandwiches in the freezer tightly wrapped.

Cookies can be made with regular, room temperature butter if preferred. Use the same measurement.

**Recipe inspired by oatmeal cookie sandwiches created by The Feed Feed, Displaced Housewife, and Half Baked Harvest.


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