Quick Cooking Rolled Oats: These are my absolute favorite type of rolled oats for crafting the perfect oatmeal cookies. Unlike instant oats, which are often too fine and lack the characteristic chew and appearance, or old-fashioned rolled oats, which can be too thick and result in a hard cookie when frozen, quick-cooking rolled oats strike the ideal balance. They provide that classic texture and visual appeal without becoming too firm. If you can find them, they are highly recommended. Alternatively, you can use old-fashioned rolled oats, but be aware they may yield a slightly firmer cookie. Avoid using instant oats or steel-cut oats, as they will significantly alter the final texture and this recipe may not turn out as intended.

Raisins: I personally adore the classic addition of raisins in oatmeal cookies, as they provide a delightful burst of sweetness and chewiness. However, if raisins aren’t your preference, feel free to omit them entirely or substitute them with an equal amount of mini chocolate chips for a different kind of sweet indulgence.

Butter: For this recipe, I use unsalted butter. If you opt for salted butter, remember to either reduce or completely omit the amount of added salt in the cookie dough to maintain the intended flavor balance.

Neutral Oil: I specifically used canola oil, but any neutral-flavored oil, such as light olive oil, vegetable oil, or grapeseed oil, will work beautifully. This ingredient is crucial for ensuring the cookies remain wonderfully soft and pliable, a key characteristic when they are frozen into ice cream sandwiches. It prevents them from becoming brittle or hard.

Water: While it might seem like an unusual ingredient in a cookie recipe, a small splash of water plays a vital role in hydrating the oats. This extra moisture is essential for keeping the cookies remarkably soft and tender, even after they’ve been frozen solid. It’s a small addition with a big impact on texture.

Cinnamon: A subtle touch of ground cinnamon in the oatmeal cookie dough adds a perfect layer of warmth and comforting spice. It enhances the overall flavor profile without being overpowering, creating that signature cozy oatmeal cookie taste.

All-Purpose Flour: For the most precise and consistent baking results, I highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, measure properly by first stirring the flour in its bag, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, ensuring you do not pack the flour into the cup. This method helps prevent adding too much flour, which can lead to dry or tough cookies.

Heavy Whipping Cream: To achieve the desired light and airy texture for the no-churn ice cream, you’ll need a cream that can be whipped to stiff peaks. I specifically used a 35% milkfat whipping cream, as it provides the necessary fat content for stability and volume. It’s crucial not to use any cream with less than 32% milkfat, as it simply won’t whip up to firm, stiff peaks, resulting in a less creamy ice cream.

Sweetened Condensed Milk: This ingredient is a cornerstone of no-churn ice cream, providing both sweetness and crucial fat that prevents ice crystals from forming during freezing. It ensures the ice cream freezes into a perfectly smooth, creamy, and delightful texture. It is vital not to confuse sweetened condensed milk with evaporated milk; they are not interchangeable, and using evaporated milk will lead to a very different and undesirable result.

Vanilla Bean Paste: I opted for vanilla bean paste to infuse the ice cream with a robust, authentic vanilla flavor and to give it those visually appealing, beautiful specks of real vanilla bean. If you don’t have paste, a good quality vanilla extract can be used, though it won’t provide the specks.

Step 1: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, neutral oil, brown sugar, and granulated sugar. Beat these ingredients together on medium speed until the mixture becomes light, thick, and creamy. Don’t forget to scrape down the sides and bottom of the bowl periodically to ensure all ingredients are evenly incorporated.

Step 2: To the creamy sugar mixture, add the large egg, water, vanilla extract (or vanilla bean paste), and sea salt. Continue mixing until all these wet ingredients are thoroughly combined and the mixture is smooth.

Step 3: Now, add your dry ingredients: the all-purpose flour, baking soda, baking powder, quick-cooking or old-fashioned rolled oats, and ground cinnamon. Mix these together on low speed just until they are barely combined. Overmixing at this stage can lead to tougher cookies. Finally, add the raisins (or chocolate chips if using) and gently stir them into the dough until they are evenly distributed.

Step 4: Divide the cookie dough roughly in half. Transfer one half of the dough into your prepared 9-inch baking pan and use an offset spatula or the back of a spoon to spread it out into an even, thin layer across the bottom of the pan. Bake this first cookie slab in the center of your preheated oven for approximately 10 minutes. It’s ready when the edges are beautifully golden brown and the center looks slightly puffed.

Step 5: Carefully remove the baked cookie slab from the oven. If the corners or edges have risen significantly, gently press them down with the back of a spatula while still warm. Allow the cookie to cool in the pan for a few minutes to set slightly, then carefully use the parchment paper handles to lift the entire cookie onto a wire rack to cool completely. It may still be a little soft and fragile at this stage, but it will firm up as it cools. Be sure it’s completely cooled before proceeding. Repeat this entire baking process with the second half of the cookie dough, ensuring it’s baked and cooled in the exact same manner.

Step 1: Pour the well-chilled heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Using a whisk attachment, whip the cream on high speed until it forms firm, stiff peaks. This means the cream should hold its shape when you lift the whisk, and the peaks should stand upright without drooping.

Step 2: Gently add the vanilla bean paste (or extract), sea salt, and one full can of sweetened condensed milk to the whipped cream. Using a spatula, carefully fold these ingredients into the whipped cream just until they are fully combined. Be careful not to overmix, as this can deflate the air from the cream.

Step 3: Once both cookie slabs are completely cool, carefully peel the parchment paper off one of the cookie squares. Place that same parchment paper back into the baking pan. Now, meticulously place the first cooled square cookie upside down onto the parchment paper in the pan. This will be the bottom layer of your ice cream sandwich. Evenly transfer all of the prepared ice cream mixture onto this cookie layer, spreading it smoothly across the surface. Gently place the remaining cookie on top, right side up, forming your large ice cream sandwich slab.

Step 4: Carefully transfer the assembled ice cream cookie sandwich, still in its pan, into the freezer. Freeze it for a minimum of 8 hours, or ideally overnight, to ensure it is completely frozen solid all the way through. This extended freezing time is crucial for easy and clean slicing.

Once fully frozen, remove the pan from the freezer. Use the parchment paper handles to lift the entire ice cream sandwich slab out of the pan and place it on a cutting board. Using a sharp knife, cut the large slab into 12 individual rectangular ice cream sandwiches. For optimal freshness and to prevent freezer burn, you can wrap each individual bar tightly in wax paper or parchment paper. Store the wrapped sandwiches in an airtight freezer-safe bag or container in the freezer. Alternatively, if you plan to enjoy them quickly, you can simply place the unwrapped bars directly into a freezer-safe bag or container to store.

✔️ Expert Tips for the Best Oatmeal Ice Cream Sandwiches

1. Avoid Overbaking the Oatmeal Cookies: This is perhaps the most critical tip for ensuring soft, chewy ice cream sandwiches. If your oatmeal cookies are overbaked, they will become hard and tough once frozen, making them difficult and less enjoyable to bite into. The cookies are perfectly baked when their edges are golden brown and the centers are just slightly puffed. They will continue to set as they cool.
2. Whip the Cream to Stiff Peaks: For truly luscious and airy no-churn ice cream, it’s essential to whip your heavy cream until it forms stiff peaks. This incorporates sufficient air into the cream, which translates into a light, fluffy, and incredibly creamy texture for your frozen ice cream. Under-whipped cream will result in a denser, less appealing ice cream.
3. Properly Store Your Ice Cream Sandwiches: To maintain the pristine quality and flavor of your homemade oatmeal ice cream sandwiches, it’s vital to store them correctly. Wrap individual sandwiches tightly in wax paper or plastic wrap, then place them in an airtight freezer-safe bag or container. This meticulous storage method helps to prevent freezer burn, keeping your delicious treats fresh and flavorful for longer.

Absolutely! If you’re looking for an even quicker and simpler approach, using your favorite store-bought ice cream is a fantastic option. Just take it out of the freezer and allow it to soften slightly at room temperature for about 10 minutes. This will make it much easier to spread smoothly across your baked oatmeal cookies. Once spread, assemble the ice cream sandwich layers in the same manner as described in the recipe, and ensure it has plenty of time to freeze solid for several hours before you attempt to cut it into individual pieces. This will help you achieve clean, neat slices.

Yes, you certainly can adapt this recipe to be gluten-free! To do so, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. It’s also crucial to ensure that you use oats that are certified gluten-free, as conventional oats can sometimes be cross-contaminated with wheat. With these adjustments, you can enjoy delicious gluten-free oatmeal ice cream sandwiches.

Unfortunately, this particular recipe is specifically formulated to be baked as large, flat slabs that are then cut into individual rectangular sandwiches. The unique composition of these oatmeal cookies, designed to stay soft when frozen, means they need to be baked in a single, large piece. If you attempt to bake this dough into individual round cookies, they are very likely to spread excessively and melt completely on the baking sheet, leaving you with a messy and unsatisfactory result. For round ice cream sandwiches, you would need a different cookie recipe specifically designed for that purpose.

Oatmeal Ice Cream Sandwiches