It’s been far too long since we’ve talked about a good chocolate recipe.
I’m not going to lie, I’ve been so excited about all the summer fruit that I almost (almost being the key word) forgot about chocolatey desserts. It’s actually only been a couple of weeks since we last chatted about chocolate…see these bonfire brownies, but for me, a couple of weeks is just a little too long.
So today we have an epic chocolate dessert to chat about. Guys, say hello to these brown sugar oatmeal chocolate chip cookie, cookie dough ice cream sandwich…insert all the heart face emojis now please.
First, I know that title is a mouthful, but that’s just how we roll over here at Half Baked Harvest. Loaded recipes and loaded recipe titles. Two, I don’t think it’s possible to not just LOVE these ice cream sandwiches.
I mean, oatmeal cookies sandwiched with homemade cookie dough ice cream!?!
Again, enter in all the heart faced emojis.
As a kid, my mom would make cookies pretty much every other day, but the cookie dough was always my favorite. Anyone else with me? My brothers (and mom) and I would eat so much that mom would make a double batch, half for dough eating, and half for baking.
Totally serious and not even the bit embarrassed about it…my mom’s basically the best.
Anyway, point is that even though I am now a grown adult (ahhhhh wait, what?!? like when and how did that happen?), I still love all things cookie dough. Granted, I do try to have some more self-control around the stuff these days, but when summer rolls around, cookie dough ice cream is pretty much where it’s at.
If you guys have been following along since the very beginning of Half Baked Harvest than you may remember these chocolate chip cookie, hot fudge, cookie dough ice cream sandwiches. <–they are delish and you should probably check those out too!
Well, I decided that I wanted to do a twist on those oldies but goodies, and this is it. This time though, I decided to go big and make my own homemade cookie dough ice cream, and you guys, it’s a game changer.
Also, I feel that I need to mention one of the main reasons these ice cream sandwiches happened. My brother and his girlfriend Lyndsie are in town, Lyndsie LOVES cookie dough ice cream and has been begging me to make it since last summer. I decided that I really needed to give the girl her wish already…so cookie dough ice cream sammies it was!
OkOK, here’s how these sammies work.
Start out by making the ice cream base, which is honestly one of these easiest things ever. I use this ice cream base for all my ice cream recipes and it’s perfect every time. First make the cookie dough…real deal, egg and all, cookie dough. Oh yes, yes! When I set out to make this ice cream, I knew from the start that my cookie dough was going to include eggs. I knew my eggs would be fresh, straight from our chickens, this was back when they were all still alive of course. I feel that as long as you’re buying pasteurized eggs, there’s probably very little risk. I am certainly in no position to make that claim, but here is an article in regards to the safety of pasteurized eggs. That said, if you prefer to leave your dough egg free, just omit them from the recipe. Not a huge deal, but I do think the eggs make it truly taste like cookie dough!
Alright now, bake up some brown sugar oatmeal cookies, churn your ice cream, add the cookie dough, scoop out that homemade ice cream and place a big ol’ scoop onto a cookie, top with another cookie, freeze, and EATTTT.
You can actually eat these right after churning the ice cream, but it’s just a little melty…delicious, but melty! I prefer to freeze them after assembling, just for a couple of hours to firm up the ice cream – so, so, SO GOOD.
And that’s it!
A little time consuming, but I promise this is one of those recipes that’s beyond worth it.
Again, brown sugar oatmeal cookies + homemade cookie dough ice cream…it’s just too good…you really do need these this weekend.
You do, you do!
Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches
Servings: 16 sammies
Calories Per Serving: 508 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chocolate Chip Cookie Dough Ice Cream
- 1. In a medium size pot, whisk together the egg yolks and sugar until the yolks are pale yellow in color. Add the milk, vanilla, and sea salt. Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently, until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes. Once thickened remove from the heat. 2. Place a fine-mesh sieve (strainer) over a large heatproof bowl and immediately strain the custard into the bowl. Cool slightly, cover and place in the fridge for 4 hours or overnight.3. To make the cookie dough. In a large bowl, beat together the butter, brown sugar, and sugar until combined. Add the egg and vanilla and beat until combined and creamy. Add the flour and salt, beat until combined. Stir in the chocolate chips. Spread the cookie dough in an even layer on a parchment lined baking sheet. Freeze 20-30 minutes and then roughly chop the cookie dough into small, bite size pieces. 4. To make the oatmeal Cookies. Preheat the oven to 350 degrees F. 5. In a large bowl beat together the oatmeal, flour, brown sugar, baking soda, salt, canola oil, egg, and vanilla until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.6. Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. Place on a parchment lined baking sheet. Repeat with remaining dough.7. Bake for 12-15 minutes or until set and golden. Let cool completely.8. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cookie dough pieces. 9. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 4-6 hours or until firm (or eat now!). Remove 5-10 minutes before eating to soften. Enjoy!
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*Requires at least 4 hours freezing time
HEAVEN right there.