Oatmeal Cookie Ice Cream Sandwiches | Recipes

Oatmeal Cookie Ice Cream Sandwiches

(9) Ratings:
Prep Time:
Makes:12 servings


1 cup 250 mL Robin Hood® Original All Purpose Flour
¾ cup 175 mL Robin Hood® Large Flake Oats
½ tsp 2 mL ground cinnamon
½ tsp 2 mL baking soda
¼ tsp 1 mL salt
½ cup 125 mL Crisco® All-Vegetable Shortening
½ cup 125 mL packed brown sugar
1 tbsp 15 mL corn syrup
1 egg
1 tsp 5 mL vanilla extract
4 cups 1 L vanilla ice cream
1/3 cup 75 mL toasted coconut (optional)


  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Whisk together flour, oats, cinnamon, baking soda and salt.
  2. In separate bowl and using electric mixer, beat together shortening, brown sugar and corn syrup; beat in egg and vanilla. Stir in flour mixture until combined.
  3. Drop heaping tablespoonfuls of batter onto baking sheets, about 2 inches (5 cm) apart. Press down lightly with flour-dusted fork. Bake for 7 to 9 minutes or until golden. Let cool on baking sheets for 1 minute; transfer to racks and let cool completely.
  4. Sandwich 1 small scoop of ice cream between two cookies. Immediately roll in coconut (if using). Freeze on baking sheet for 1 to 2 hours or until firm. Wrap in parchment paper or waxed paper and store in freezer.

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