Oatmeal Ice Cream Sandwiches

These sandwiches combine the oatmeal cookies with ice cream.


24 servings


1 cup butter-flavored shortening
1 cup packed brown sugar
1/2 cup granulated (white) sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup vanilla or white chips
1 cup chopped pecans
1/2 gallon vanilla ice cream


Preheat oven to 375°F (191°C). Lightly grease baking sheets with Pan Release or cooking spray.

In a bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in the chips and pecans. Drop by heaping teaspoonfuls 3 inches apart onto prepared baking sheets.

Bake for 10 to 12 minutes or until golden brown. Remove to wire cooling racks to cool.

To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies. Top with remaining cookies; wrap in plastic wrap. Place on a baking sheet; freeze.

Preparation Time: 20 minutes + freezing
Bake Time: 10 minutes/batch + cooling

Nutritional Information

1 serving (1 each) equals 346 calories, 20 g fat (7 g saturated fat), 39 mg cholesterol, 202 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

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