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Oatmeal cookie ice cream sandwich

Recipe by:Chef Emily Luchetti
Waterbar Restaurant, San Francisco


  • Oatmeal cookies
    12 tbsp. unsalted butter, softened
    1 cup firmly packed brown sugar
    1/4 cup granulated sugar
    2 large eggs
    1/2 tsp. vanilla extract
    2 cups old-fashioned oats
    1 cup all-purpose flour
    1 tsp. baking soda
    3/4 tsp. cinnamon
    1/4 tsp. salt
  • To complete
    10 scoops of your favorite ice cream
    8 oz. bittersweet chocolate


Preheat oven to 350 degrees. Beat butter and sugars until smooth and creamy. Add eggs and vanilla extract. Add oats and dry ingredients. Mix just until combined. Using 2 measuring tablespoons for each cookie, place the cookie balls several inches apart on parchment-lined baking sheets. There should be 20 cookies. Bake until brown, 10 to 12 minutes. Cool to room temperature.

Make 10 ice cream sandwiches using a scoop of ice cream and 2 cookies. Place back in the freezer.

Melt chocolate over a double boiler. Cool slightly; you do not want it to be hot. Transfer chocolate to a small bowl but one wide enough to fit the ice cream sandwich. One at a time, dip the ice cream sandwiches into the chocolate, coating half the sandwich. Place on parchment-lined baking sheets and freeze until chocolate hardens.

Makes 10

Califonia Bountiful