It might not be warm enough where you are are at the moment, but I think ice cream is always a yes no matter the time of year. If it’s currently cold, then wrap yourself in several blankets, put on all your sweaters and you eat that ice cream because it’s one of life’s greatest pleasures. Ask anyone, but more importantly, ask my mamma because ice cream is her all-time favorite treat and she’ll always convince you to have some. These Oatmeal Rum Raisin Ice Cream Sandwiches are a mouthful to say, but they’re a must this summer. They’re made up of homemade iced oatmeal cookies, just like the Mother’s Cookies I ate as a kid. Mother’s the cookie company, not my mother because my mother doesn’t bake. It’s the same company that makes Frosted Circus Animal Cookies, so you know they know what they’re doing. Anyhow, then you take those homemade iced oatmeal raisin cookies and sandwich two together with some rum raisin ice cream. It’s just store-bought ice cream because I’ve already devoted time and energy into making homemade cookies, and making homemade ice cream as well isn’t always possible, especially when you’re in the mood for a sweet treat and fast. And plus who am I, Martha Stewart? The great thing about using store-bought ice cream is that you can use whatever flavor you like or feel like eating with these oatmeal cookies. They’re fully customizable. Although I do have to say that rum raisin is the way to go because raisin and oatmeal cookies go so well together, and rum, well rum is just here for the ride.
The real star of this recipe are these homemade iced oatmeal cookies we’re about to make. I mean, sure ice cream sandwiches are amazing, but they’d be nothing without the cookies that hold the ice cream together. These are reminiscent of the store-bought iced oatmeal cookies I ate as a kid all the time.
Place the oatmeal in a food processor and pulse for about 10 seconds. You want to break them down, but not too much. Don’t turn it into oatmeal flour, but rather leave some texture in the oats.
In a large bowl, whisk together the oats, flour, baking powder, salt, cinnamon and nutmeg until evenly combined, and then set aside.
**Note: You can sift all of the dry ingredients, except the pulsed oats because of the coarse texture. So sift everything else and then just stir in the broken down oatmeal.**
Cream together the butter and both brown and granulated sugars until light and fluffy, about 5 to 8 minutes on high. You can do this by hand if you have the strength and patience, if you don’t have a mixer or just feel like challenging yourself.
Stir in the egg and vanilla. Then add the dry ingredients and mix until evenly combined.
Using a small ice cream scoop portion out the cookie dough onto baking sheets lined with parchment paper. Bake the cookies until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes on the baking sheet.
**Tip: Make sure to leave about 3 inches of space in between each so that they have space to spread out during baking. You don’t want them to attach themselves to each other or else you’ll end up with misshapen ice cream sandwiches.**
Then transfer to a wire rack and allow to cool completely. To make the icing, whisk together the powdered sugar, heavy cream, water, and vanilla until smooth. Then dip the cooled cookies, top side, lightly into the icing. You want to just lightly touch the top of the cookies with the icing, so that you end up with that classic rippled effect on top. If you dunk the cookie too firmly, you’ll end up with a completely smooth iced top.
Return the iced cookies to the wire rack and allow to set. Once they icing has set, flip over half of the cookies and add a scoop of rum raisin ice cream on top. Then sandwich together each with the remaining cookies.
**Note: If you end up with more cookies than ice cream sandwiches needed, then guess what, you’re lucky because you get to eat the cookies just by themselves, and they’re just as good like that.**
I used store-bought rum raisin ice cream because I just made homemade cookies, and making ice cream from scratch as well, would be too much. Take a little help from the store whenever you can. I also chose rum raisin because what goes better with oatmeal cookies than raisins?! They’re a match made in heaven. Rum came along for the ride.
If you can’t find rum raisin ice cream at the store, cheat it! Place about 1/2 cup raisins in a medium bowl. Pour enough boiling water to completely cover them and stir in 2 tablespoons dark rum. Allow to sit and soak until plumped, about 30 minutes. Drain and then stir into softened vanilla ice cream. Return to freezer until firm!
Place the sandwiches on a baking sheet and freeze until firm, about 3 to 4 hours, before serving or eating. I know that it seems like a long time to wait, but ice cream sandwiches really are so much better when the ice cream is firm and the cookies have chilled. Make them the night before and you’ll be good to go the next day! Everyone will want to be your friend.
If you don’t plan on eating them all right away, or just happen to have some leftover, you can wrap each sandwich individually in plastic wrap and keep in the freezer for up to 2 weeks.
I don’t know who said ice cream sandwiches are just for kids. Adults can have some fun too, right? These Oatmeal Rum Raisin Ice Cream Sandwiches are here to win summer for you. Be the coolest person on the block, and never look back.
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1½ tablespoons heavy cream
- 1 tablespoon warm water
- ½ teaspoon vanilla extract
- 2 pints store-bought rum raisin ice cream
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- To make the cookies, place the oats in a food processor and pulse for about 10 seconds to break them down. Don't pulse too much, as you want some texture in the oats themselves. In a large bowl, whisk together the oats, flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- Cream together the butter, brown sugar, and granulated sugar on high until light and fluffy. Stir in the egg and vanilla. Add in the dry ingredients and stir until evenly combined. Using a small ice cream scoop, portion out out the dough onto the prepared baking sheets, making sure to leave about 2 to 3 inches of space in between the cookies to allow room for spreading. Bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheets for about 10 minutes. Transfer to a wire rack and let cool completely.
- To make the icing, in a large bowl, whisk together the powdered sugar, heavy cream, water, and vanilla extract until smooth. Gently and very lightly dip the top of the cooled cookies into the icing, and return to the wire rack to set.
- Once the icing has set, flip over half of the cookies and place a scoop of ice cream onto each. Then sandwich together with the remaining cookies. Place on a baking sheet and freeze until firm, about 3 to 4 hours or overnight before serving. Leftovers can be wrapped in plastic wrap individually and stored in the freezer for up to 2 weeks. Enjoy!