Oatmeal Cookie Ice Cream Sandwiches
Sam published this recipe on saltnsprinkles.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
Soft, chewy oatmeal cookie bars are layered with a creamy, tangy Greek yogurt filling and frozen into easy-to-slice ice cream sandwiches. An optional dark chocolate shell adds a crisp finish.
- Time
- 3 hours 45 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, sesame, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Oatmeal Cookie Bars
- 480 g
- 160 g
- 95 g
- 100 g
- 170 g
- 10 g
- 95 g
- 3 g
- 5 g
Ice Cream
- 610 g
- 85 g
- 10 g
Chocolate Shell (Optional)
- 170 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.98 kg before cooking, which is about 110 g per serving.
Steps
Oatmeal Cookie Bars
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line two 8-by-8-inch baking pans with parchment paper, leaving paper hanging over the sides so the baked bars can be lifted out easily.
In a large bowl, mix the tahini, eggs, maple syrup, and vanilla extract until smooth.
Add the rolled oats and almond flour, and mix until combined.
Add the coconut sugar, baking soda, cinnamon, and salt. Mix everything together. The batter will be thick; because it contains no regular flour, it is not necessary to worry about over-mixing.
Divide the batter evenly between the two prepared pans. Spread it into an even layer covering the bottom of each pan, then smooth the tops flat.
Bake for 20–25 minutes, until the layers are puffed and the tops feel firm to the touch.
Transfer the pans to a wire rack and cool at room temperature until completely cool to the touch, about 1 hour. The cookie layers firm as they cool.
"Ice Cream"
While the cookie layers cool, whisk the Greek yogurt, maple syrup, and vanilla extract together in a medium bowl. Store the yogurt filling in the refrigerator until assembly.
Assembly
When the cookie bars are completely cool, spoon the yogurt filling over one cookie layer. Spread it evenly all the way to the edges.
Lift the second oatmeal cookie layer from its pan using the parchment overhang, then peel away the parchment paper.
Place the second cookie layer on top of the yogurt filling. Press it down gently so it is flat and fits snugly inside the pan.
Transfer the assembled dessert to the freezer and freeze for at least 3 hours, or until solid.
Slice the frozen dessert into 18 separate bars.
Chocolate Shell (Optional)
For the optional chocolate shell, place the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second increments, stirring after each interval, until completely melted.
Dip the ends of the frozen ice cream sandwiches into the melted chocolate. Transfer them to the freezer for 15 minutes to harden, then serve.
Notes
For storage, wrap sliced sandwiches in parchment paper and place them in an airtight container to help prevent freezer burn. They keep for about 1–2 weeks in the freezer. Tahini flavor comes through; well-stirred almond, peanut, cashew, or sunflower seed butter can be used instead, though the flavor will change.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 400
- Protein
- 13 g
- Carbs
- 36 g
- Fat
- 25 g
- Fiber
- 4 g
Where the calories come from
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