What’s refreshing on a hot summer day? Ice cream of course! And what is the easiest way to get that ice cream in your mouth without spilling it all over yourself? An ice cream sandwich! These delicious Oatmeal Peanut Butter Cookie Ice Cream Sandwiches will do the job well, pretty sure about that.
I mean – you could also just use a spoon and eat the ice cream out of a bowl, but where’s the fun in that? Eating ice cream with your hands is much more fun, right? And if you can prevent yourself from getting completely covered in ice cream by using two cookies to eat the ice cream, you should definitely consider that as an alternative to a »boring« ice cream sundae.
Ice cream sandwiches can be made with all sorts of cookies. If you are not into oatmeal and peanut butter, for example, you can use other cookies here from the blog: Chocolate Chip Cookies work well here, or maybe these Caramel Toffee Cookies – you can basically use every cookie that is not too »chunky«.
If you use thick cookies and freeze them with the ice cream in between, the sandwich will most likely turn into a solid block of ice cream and cookie that is difficult to eat. If you use thinner cookies, the ice cream and cookies will defrost at the same time when taken out of the freezer and eating them is much easier and more enjoyable. You will know what I mean if you have ever tried to eat a frozen cookie.
By the way, when making the ice cream sandwiches, you should stick to the cooling times as stated in the recipe. You better not cheat or cut short here. The cookies should already be slightly frozen when you add the ice cream in between two of them – that will prevent the ice cream from getting soft and runny too quickly. The same goes for the already assembled sandwiches – they should be frozen before you dip them into the warm chocolate otherwise the ice cream will melt before the chocolate hardens… everything will stay clean that way. The finished chocolate-dipped sandwiches can then be stored separately in the freezer and thawed for a few minutes before serving – ready to be enjoyed in the sun.
INGREDIENTS / ZUTATEN
(7 sandwiches)
For the cookies:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar*
2 tbsp. crunchy peanut butter*
1 medium egg
1 tsp. vanilla extract*
1 cup (130g) stronger all-purpose flour*
1/2 cup (50g) desiccated coconut*
1 cup (100g) rolled oats*
1 tsp. baking powder
1/4 tsp. ground cinnamon*
1/4 tsp. salt
For the chocolate glaze:
3.5 oz. (100g) semi-sweet chocolate* (61%)
1 tsp. coconut oil*
To assemble the ice cream sandwiches:
7 scoops of ice cream (e.g. vanilla ice cream)
some chopped peanuts
(7 Sandwiches)
Für die Cookies:
120g Butter
100g brauner Zucker*
2 EL Erdnussbutter (crunchy)*
1 Ei (M)
1 TL Vanille Extrakt*
130g Mehl (Type 550)*
50g Kokosraspeln*
100g Haferflocken (Feinblatt)*
1 TL Backpulver
1/4 TL Zimt*
1/4 TL Salz
Für die Schokoglasur:
100g Zartbitterschokolade* (61%)
1 EL Kokosöl*
Für den Zusammenbau der Sandwiches:
7 Kugeln Eiscreme (z.B. Vanille-Eiscreme)
ein paar gehackte Erdnüsse
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the peanut butter and mix in. Add the egg and vanilla extract and mix until well combined. Mix the flour with the coconut, rolled oats, baking powder, cinnamon, and salt – add to the bowl and mix slowly until just combined. Use a cookie scoop or tablespoons to place dough portions with enough space in between on the prepared baking sheet, flatten a bit and bake for 11-14 minutes or until the edges are set and golden. Take out of the oven and let cool down completely on a wire rack. Repeat with remaining dough to get 14 cookies all in all. When the cookies are cold, place them in the freezer for 1 hour.
3. To assemble the sandwiches add a scoop of ice cream on one of the cookies and top with a second cookie. Press together to get the ice cream out to the edges of the cookies. Place on a baking sheet and place in the freezer for 1 hour.
4. Chop the chocolate for the glaze and add together with the coconut oil to a heatproof bowl. Melt over a pot with simmering water or in the microwave. Let cool down a bit. Dip the ice cream sandwiches on one side into the chocolate, remove excess chocolate and sprinkle with the peanuts. Place on a piece of baking parchment and let harden/dry. Serve immediately or wrap the sandwiches separately in plastic wrap or paper and store in the freezer. Let defrost for 5-10 minutes before serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die Butter und den braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Erdnussbutter dazugeben und unterrühren. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Kokosraspel, Haferflocken, Backpulver, Zimt und Salz vermischen und dann zur Schüssel dazugeben – langsam verrühren, bis sich alles gut verbunden hat. Nicht zu viel rühren! Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand zueinander auf das Blech setzen, flachdrücken und für 11-14 Minuten backen – die Ränder der Cookies sollten fest sein und etwas Farbe bekommen haben. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen. Mit dem restlichen Teig wiederholen, um insgesamt 14 Cookies zu bekommen. Wenn die Cookies abgekühlt sind, für etwa eine Stunde in den Gefrierschrank legen.
3. Für den Zusammenbau der Sandwiches eine Kugel Eiscreme auf einen Cookie setzen und mit einem zweiten Cookie zusammendrücken, bis das Eis zum Rand der Cookies rausgedrückt wird. Auf ein Blech setzen und eine weitere Stunde in den Gefrierschrank legen.
4. Die Schokolade für die Glasur grob hacken und zusammen mit dem Kokosöl in eine hitzebeständige Schüssel geben – über einem Topf mit köchelndem Wasser oder in der Mikrowelle schmelzen. Etwas abkühlen lassen, dann die Sandwiches etwa zur Hälfte in die Schokolade tauchen, überschüssige Schokolade abtropfen lassen und sofort mit den gehackten Erdnüssen bestreuen. Die fertigen Sandwiches auf ein Stück Butterbrotpapier setzen, damit die Schokolade fest werden kann. Sofort servieren, oder die einzelnen Sandwiches separat in Plastikfolie oder Papier einwickeln und im Gefrierschrank lagern. Vor dem Servieren dann 5-10 Minuten auftauen lassen.
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Here is a version of the recipe you can print easily.
Print
Oatmeal Peanut Butter Cookie Ice Cream Sandwiches
- Prep Time: 00:25
- Cook Time: 00:14
- Total Time: 05:00
- Yield: 7 1x
- Category: Ice Cream
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
A delicious treat for a hot summer day: Oatmeal Peanut Butter Cookie Ice Cream Sandwiches. So good you want them every day!
Ingredients
For the cookies:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar*
2 tbsp. crunchy peanut butter*
1 medium egg
1 tsp. vanilla extract*
1 cup (130g) stronger all-purpose flour*
1/2 cup (50g) desiccated coconut*
1 cup (100g) rolled oats*
1 tsp. baking powder
1/4 tsp. ground cinnamon*
1/4 tsp. salt
For the chocolate glaze:
3.5 oz. (100g) semi-sweet chocolate* (61%)
1 tsp. coconut oil*
To assemble the ice cream sandwiches:
7 scoops of ice cream (e.g. vanilla ice cream)
some chopped peanuts
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the peanut butter and mix in. Add the egg and vanilla extract and mix until well combined. Mix the flour with the coconut, rolled oats, baking powder, cinnamon, and salt – add to the bowl and mix slowly until just combined. Use a cookie scoop or tablespoons to place dough portions with enough space in between on the prepared baking sheet, flatten a bit and bake for 11-14 minutes or until the edges are set and golden. Take out of the oven and let cool down completely on a wire rack. Repeat with remaining dough to get 14 cookies all in all. When the cookies are cold, place them in the freezer for 1 hour.
3. To assemble the sandwiches add a scoop of ice cream on one of the cookies and top with a second cookie. Press together to get the ice cream out to the edges of the cookies. Place on a baking sheet and place in the freezer for 1 hour.
4. Chop the chocolate for the glaze and add together with the coconut oil to a heatproof bowl. Melt over a pot with simmering water or in the microwave. Let cool down a bit. Dip the ice cream sandwiches on one side into the chocolate, remove excess chocolate and sprinkle with the peanuts. Place on a piece of baking parchment and let harden/dry. Serve immediately or wrap the sandwiches separately in plastic wrap or paper and store in the freezer. Let defrost for 5-10 minutes before serving.
Notes
Enjoy freezing!
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