Indulge in Homemade Oatmeal Cream Pie Ice Cream Sandwiches: The Ultimate Summer Dessert
There’s something uniquely comforting and irresistibly delicious about the classic combination of soft, chewy oatmeal cookies paired with a creamy, dreamy marshmallow filling. Take that timeless treat and transform it into a spectacular frozen delight, and you get these incredible Oatmeal Cream Pie Ice Cream Sandwiches. Perfect for beating the summer heat or simply satisfying a nostalgic craving, these homemade ice cream sandwiches are a true culinary masterpiece. Forget the store-bought versions; once you taste the real ingredients and thoughtful preparation in every bite, you’ll be hooked on this elevated take on a beloved classic.
A glorious summer heat wave definitely has its perks! Like the undeniable pleasure of enjoying ice cream for breakfast, lunch, and dinner without an ounce of shame. I’ve wholeheartedly embraced this tradition, and let me tell you, it’s been a year of delightful frozen culinary experiments. Among all the fabulous frozen treats I’ve whipped up, these Oatmeal Cream Pie Ice Cream Sandwiches have truly stolen my heart. They capture the essence of a cozy, homemade dessert while delivering a refreshing chill that’s absolutely perfect for warmer days, making them a must-try for any ice cream sandwich enthusiast.
Crafting your own ice cream sandwiches means you control the quality of every ingredient, leading to a flavor and texture profile that simply can’t be matched by mass-produced alternatives. The magic of this recipe lies in two key components: the perfectly spiced oatmeal cookies and the surprisingly simple, yet incredibly rich, marshmallow ice cream. Together, they create a symphony of tastes and textures that will transport you straight back to childhood, but with a gourmet twist. Whether you’re hosting a backyard barbecue, looking for a special treat for movie night, or just need a personal indulgence, these delicious oatmeal cream pie ice cream sandwiches are guaranteed to impress.
The Perfect Oatmeal Cookies: A Foundation of Flavor
Let’s talk about the stars of the show: the cookies. While they might not exactly replicate the hyper-sweet, processed flavor of the nostalgic Little Debbie classic (primarily because we’re using real, wholesome ingredients here!), I can confidently say these are hands down the best oatmeal cookies I have ever baked. Seriously, they are that good. They boast a perfectly soft, chewy texture with slightly crisped edges, and a warm, inviting flavor thanks to a blend of brown sugar, vanilla, and just the right touch of cinnamon. These homemade oatmeal cookies provide the ideal comforting hug for the cool, fluffy ice cream, creating a delightful textural contrast that elevates the entire dessert.
Creating these perfect oatmeal cookies is straightforward, but a few details make all the difference. Start with unsalted butter at room temperature, which creams beautifully with both brown and granulated sugars to create a light, airy base. The brown sugar contributes to the cookies’ signature chewiness and deep, molasses-like flavor, while granulated sugar ensures a pleasant crispness around the edges. Adding a large egg and pure vanilla extract enhances the richness and aroma. The dry ingredients—all-purpose flour, baking soda for lift, salt to balance sweetness, and a dash of cinnamon for warmth—are combined separately before being gently mixed into the wet ingredients. The final touch, quick-cooking oats, is crucial for achieving the desired soft, integrated texture within the cookie, making them ideal for holding creamy ice cream without becoming too hard when frozen.
baking tip: The difference between steel cut, old-fashioned, and instant oats for baking
Choosing the right type of oats is essential for achieving the perfect texture in your baked goods, especially for cookies that need to be soft and pliable enough for ice cream sandwiches. Understanding the differences between the main varieties can guide your baking decisions:
Steel cut oats — These are whole oat groats that have been cut into two or three pieces, resembling tiny grains of rice. They are the least processed form of oats. Because of their minimal processing and dense structure, steel cut oats take the longest to cook and retain a firm, chewy texture. They are typically used for hearty porridges or savory dishes and are generally not recommended for baking recipes like cookies, as they would make the cookies too tough and require excessive moisture and baking time.
Old-fashioned/rolled oats — These are whole oat groats that have been steamed and then pressed flat into flakes. This process makes them cook much faster than steel cut oats. Their flattened shape and moderate thickness provide a distinct, hearty chew that is highly prized in many baking recipes, including classic oatmeal cookies, muffins, and granola bars. They absorb liquid well and hold their shape, contributing to a robust texture. If you decide to use old-fashioned oats in this ice cream sandwich recipe, we recommend pulsing them a few times in a food processor to break them down, making them more similar in texture to quick-cooking oats for a softer cookie.
Quick-cooking/instant oats — These oats are the most processed of the three. They are pre-cooked, dried, and then rolled into thinner, smaller pieces. This extensive processing allows them to cook incredibly quickly, often just by adding hot water, making them ideal for a fast breakfast. For baking, quick-cooking oats offer a softer, more integrated texture within the dough. They blend seamlessly, resulting in a less chunky and more uniformly soft cookie, which is exactly what we want for these ice cream sandwiches. They help create a tender cookie that won’t become too hard or crunchy when frozen, providing a harmonious balance with the creamy marshmallow filling.
Crafting the Dreamy Marshmallow Ice Cream Filling
Then there’s the marshmallow ice cream – and this is where the real fun begins! This isn’t just any vanilla ice cream; it’s an intensely creamy, distinctly marshmallow-flavored delight. It tastes exactly like pure, sweet marshmallows, but in a frozen, scoopable form. Its ethereal sweetness and smooth consistency perfectly balance the hearty texture and spiced notes of the oatmeal cookies. The combination of these two elements creates a dessert that is truly greater than the sum of its parts, offering a unique and indulgent twist on a classic treat.
Achieving this dreamy marshmallow ice cream is surprisingly simple, even for those new to making homemade ice cream. The process begins by gently heating whole milk in a medium saucepan. As the milk warms, marshmallows are gradually added and stirred frequently until they melt completely and are smoothly incorporated into the milk. This step infuses the milk with that signature sweet and slightly sticky marshmallow flavor. Once the mixture is smooth, it’s removed from the heat, and a generous teaspoon of vanilla extract is stirred in, which beautifully complements the marshmallow’s sweetness and adds depth to the overall flavor profile.
After the marshmallow-milk base is prepared, it’s poured into a medium bowl, and heavy cream is added. This entire mixture then needs to be thoroughly chilled in the refrigerator. This chilling process is absolutely vital for two reasons: it allows the flavors to fully meld together, deepening the marshmallow essence, and it ensures the mixture is very cold, which is essential for proper churning in an ice cream machine. Don’t be alarmed if the chilled mixture appears slightly thickened or gelatinous due to the gelatin in the marshmallows; a quick whisk will restore it to a smooth, liquid consistency, ready for churning. Finally, churn the ice cream according to your machine’s instructions until it reaches a soft-serve consistency, then transfer it to a container and freeze for several hours to firm up before assembling your sandwiches.
Assembly and Serving Suggestions for Your Homemade Treats
Bringing these glorious components together is the final, satisfying step. Once your homemade oatmeal cookies are completely cooled and your marshmallow ice cream has firmed up in the freezer, you’re ready to assemble your Oatmeal Cream Pie Ice Cream Sandwiches. For the easiest assembly, allow the ice cream to sit out at room temperature for about 10-15 minutes. This brief softening period makes it much easier to scoop and spread without damaging your freshly baked cookies. Use an ice cream scoop to place a generous dollop of softened ice cream onto the flat side of one cookie, then gently top with another cookie. Press down just enough to create a delightful sandwich, allowing the ice cream to spread slightly to the edges. This gentle pressure ensures an even distribution of the creamy filling.
These incredible ice cream sandwiches are fantastic served immediately, especially on a warm day when the contrast of soft, chewy cookie and perfectly chilled, creamy ice cream is most appreciated. The immediate gratification is unparalleled. However, they also store beautifully, which is a huge bonus for meal prep or future cravings. For optimal freshness and to prevent freezer burn, wrap each assembled sandwich individually in plastic wrap or parchment paper. Then, place them in an airtight container and store them in the freezer. Properly stored, these gourmet treats will remain fresh and delicious for up to several weeks, meaning you can always have a delightful dessert ready for an unexpected guest or a sudden sweet craving.
Imagine serving these at your next summer gathering, birthday party, or any special occasion! They make a fantastic, crowd-pleasing dessert that stands out from typical offerings, showcasing your homemade baking prowess. You could even get creative with optional additions, like rolling the edges of the assembled sandwiches in mini chocolate chips or sprinkles for an extra festive touch, though these Oatmeal Cream Pie sandwiches are truly perfect as they are. Their delightful flavor profile and charming appearance make them a hit with both children and adults alike, ensuring smiles all around. Plus, the satisfaction of creating such a delicious dessert from scratch is a reward in itself, making every bite that much sweeter.
Oatmeal Cream Pie Ice Cream Sandwiches
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Ingredients
For the cookies:
- 1 cup unsalted butter , at room temperature (226 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (170 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 3 cups quick cooking oats (265 grams)
For the ice cream:
- 1 cup whole milk (237 ml)
- 2 cups marshmallows (150 grams, about 20 large)
- 1 teaspoon vanilla extract
- 2 cup heavy cream (470 ml)
Instructions
To make the cookies:
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Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy release.
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In the bowl of a stand mixer fitted with a paddle attachment, or using a large bowl and a hand mixer, beat the softened unsalted butter and both the brown and granulated sugars together on medium speed until the mixture is pale and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add the large egg and vanilla extract, mixing until just combined and smooth.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry ingredient mixture to the wet ingredients in the mixer bowl, mixing on low speed until just combined. Be careful not to overmix the dough. Finally, fold in the quick-cooking oats until evenly distributed.
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Scoop the cookie dough into 1-2 tablespoon sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for approximately 10 minutes, or until the edges are golden brown but the center still appears soft and slightly underdone. This will ensure a chewy cookie. Allow the cookies to cool completely on the baking sheet before handling.
To make the ice cream:
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Pour the whole milk into a medium saucepan and place it over medium heat. Add the marshmallows and stir frequently with a whisk or rubber spatula as they slowly melt into the milk. Continue stirring until the mixture is completely smooth and no lumps of marshmallow remain. Once smooth, remove the saucepan from the heat and stir in the vanilla extract. Pour the marshmallow-milk mixture into a medium-sized bowl and add the heavy cream, whisking to combine thoroughly. Cover the bowl and chill completely in the refrigerator for at least 4 hours, or preferably overnight.
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Once chilled, you might notice that the mixture has solidified somewhat due to the gelatin in the marshmallows. This is completely normal. Simply whisk the mixture vigorously until it becomes smooth and liquid once more.
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Freeze the marshmallow cream base in an ice cream machine according to the manufacturer’s instructions. The result will be a soft, creamy ice cream. Scoop this freshly churned ice cream into a freezer-safe bowl or container, cover it tightly, and place it in the freezer for several hours (at least 2-4 hours) to firm up to a scoopable consistency, which is ideal for assembling the sandwiches.
To assemble the ice cream sandwiches:
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Take the hardened ice cream out of the freezer and let it sit at room temperature for about 10-15 minutes. This brief softening period will make it much easier to scoop and spread without breaking the cookies. Place a generous scoop (approximately 2-3 tablespoons) of the softened marshmallow ice cream onto the flat side of one cooled oatmeal cookie.
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Gently place another cooled oatmeal cookie on top of the ice cream, pressing down slightly to sandwich the two cookies together and allow the ice cream to spread evenly to the edges. Repeat with the remaining cookies and ice cream.
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Serve your delicious homemade Oatmeal Cream Pie Ice Cream Sandwiches immediately for a fresh treat, or wrap each sandwich individually in plastic wrap or parchment paper and place them back in the freezer in an airtight container for later enjoyment. They can be stored in the freezer for up to several weeks.