Oatmeal Creme Pie Ice Cream Sandwiches
These oatmeal creme pie ice cream sandwiches are a fun frozen twist on the nostalgic childhood treat. The oatmeal cookies stay soft even after freezing, making them the perfect sandwich for creamy vanilla ice cream.
Ingredients
Method
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Beat butter and brown sugar together with an electric mixer in a large bowl until light and fluffy, 2 to 3 minutes. Beat in egg yolk, vanilla, and molasses until smooth.
- In a separate bowl, whisk together oats, oat flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold oat mixture into butter mixture until just combined. Do not overmix.
- Let dough rest for 15 to 20 minutes to allow the oat flour and oats to fully hydrate.
- Scoop about 1 1/2 tablespoons dough for each cookie and roll into balls. Place cookies about 2 inches apart on the prepared baking sheet and gently flatten them to about 2 1/2 inches in diameter.
- Bake in the preheated oven just until the edges are set and the centers still look slightly underbaked, 9 to 11 minutes. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- For ice cream sandwiches, freeze cooled cookies until firm, 20 to 30 minutes, before assembling. Add 1 scoop, or about 1/4 cup, slightly softened ice cream between 2 cookies. Press gently, wrap each sandwich tightly, and freeze for at least 4 hours.
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