This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Celebrate the summer with these homemade oatmeal chocolate chip cookie ice cream sandwiches that are dairy-free, vegan and taste just like your childhood!
There’s something about summer that just brings me back to my childhood. Growing up we would always go to the beach in July and there was the cutest ice cream stand right on the boardwalk where we looked forward to getting the BEST ice cream sandwiches! So since most of us are foregoing our vacations this summer AND since July also happens to be ice cream month, I thought I’d bring my favorite part of summer right to your home with these insanely delicious oatmeal chocolate chip cookie ice cream sandwiches!
You guys, these ice cream sandwiches are INSANE. First of all the oatmeal cookies are crunchy on the outside, chewy on the inside with chunks of chocolate in every bite and pairing them with your favorite ice cream just takes this whole dessert to the next level! The best part is, these little sandwiches are dairy-free and vegan, thanks to Open Nature®’s new and exclusive line of oat milk non-dairy dessert products. Now everyone can enjoy them!
THE MOST DELICIOUS DAIRY-FREE ICE CREAM
Seriously this ice cream is SO good. It’s thick, deliciously creamy and a bit dangerous because I usually end up eating the whole pint! Open Nature’s newest flavors are vanilla caramel, oatmeal cookie and blueberry oatmeal crumble and trust me, they are a MUST-have this summer. These products make a great plant-based, dairy-free alternative to traditional ice cream and are made using oat milk. Open Nature products are also free from 110 food additives such as nitrates, benzoates, artificial flavors and preservatives so you can actually feel good about what you’re consuming.
I purchased my Open Nature ice cream pints at my local Safeway here in Virginia, but you can easily find Open Nature products at ALL the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market and Tom Thumb. Just use their store finder here! Safeway also offers grocery delivery and DriveUp & Go™ for convenient ways to shop!
WHAT YOU’LL NEED TO MAKE THE COOKIES
- Old-fashioned rolled oats. I mean DUH, probably the most important ingredient for oatmeal cookies. You can also use quick-cooking oats if that’s all you have on hand, but they won’t have that great chewy texture that we love in a cookie!
- Flour. For this recipe I used white whole wheat flour, but you could also use all-purpose flour or even oat flour.
- Healthy fats. I used a combination of coconut oil and creamy almond butter for these cookies and the results were amazing! You can also use vegan butter instead of the coconut oil or even swap the almond butter for peanut butter!
- Maple syrup. I love baking with maple syrup because not only does it act as a delicious sweetener, but it also helps make the edges of these cookies nice and crispy. You can also use coconut sugar, brown sugar or even honey if you aren’t vegan.
- Add-ins. I used dairy-free chocolate chips for these cookies, but you could also use raisins or even an assortment of nuts.
HOW TO MAKE THE ICE CREAM COOKIES
Once you’ve baked your cookies, it’s time to add the ice cream! The first thing you’ll want to do though once your cookies have cooled is place them in the fridge or even your freezer for about 10 to 20 minutes. Oatmeal cookies tend to crumble really easily, so getting them nice and cold before assembling will help them stay together when we press them down over the ice cream!
Next you’ll want to find cookies that are similar in size and pair them up. Now you’re all ready to assemble! If your ice cream is super frozen, let it sit out for a few minutes until it starts to soften up. Then scoop out a large dollop of ice cream using a medium-sized ice cream or cookie scoop and place it on top of the bottom side of an oatmeal cookie. Then gently press down the second cookie that is similar in size and place the ice cream sandwich on a baking sheet lined with parchment paper. Continue to do this until all the sandwiches are on the baking sheet. And that’s it! I suggest placing the baking sheet immediately in the freezer for about 10 minutes once the sandwiches are assembled so that your ice cream firms back up before serving.
Super easy, right?? For these sandwiches, I used Open Nature’s oatmeal cookie non-dairy ice cream because the flavors clearly go so well with these cookies AND you get even more chunks of oatmeal cookie in the ice cream! The vanilla caramel flavor would also make a delicious option with these cookies and I mean you can’t go wrong when there are swirls of caramel all throughout the ice cream.
These ice cream sandwiches make a great summer dessert for a crowd or even just a sweet treat to keep in your freezer. To store them, simply place the ice cream cookies in tightly sealed freezer bags and they will last for a couple of weeks! I like to use individual bags so you can quickly grab a single serving when craving something sweet.
There’s truly no better way to celebrate the season than with a little piece of your childhood so I hope you enjoy these delicious oatmeal chocolate chip cookie ice cream sandwiches as much as we did!
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- 1 1/4 cups old fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 Tbsp coconut oil, melted and cooled
- 1/4 cup natural creamy almond butter (or peanut butter)
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/3 cup dairy-free chocolate chips
- 1 pint Open Nature Non-Dairy Oat Oatmeal Cookie Ice Cream
- To make the oatmeal cookies: Preheat oven to 350 degrees F. In a large bowl, whisk together oats, whole wheat flour, baking powder, cinnamon and salt, setting aside.
- In a smaller bowl, mix together coconut oil, almond butter, maple syrup, and vanilla until well combined. Then pour the wet ingredients in with the dry ingredients and mix until just combined then fold in the chocolate chips.
- Using a medium-sized cookie scoop, drop cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon. You should end up with about 12 cookies.
- Bake cookies in the oven for 11 to 12 minutes, until edges are golden, then let the cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack.
- Once cookies are completely cool, place them in the freezer to chill for at least 10 to 20 minutes before adding the ice cream. Do not skip this step, oatmeal cookies tend to crumble really easily so this helps to keep them firm.
- To make the ice cream sandwiches: Using a medium-sized cookie scoop, place a large dollop of ice cream on the bottom side of an oatmeal cookie. Then gently press down a second cookie that is similar in size and place the ice cream sandwich on a baking sheet lined with parchment paper. Repeat with the remaining cookies until you have all your ice cream sandwiches on the baking sheet. Set in the freezer for 5-10 minutes, or until ready to serve.
- Serving Size: 1 ice cream sandwich
- Calories: 492
- Sugar: 32.4 g
- Sodium: 178.6 mg
- Fat: 24.5 g
- Saturated Fat: 14.9 g
- Carbohydrates: 65.1 g
- Fiber: 4.6 g
- Protein: 7.2 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.