Oatmeal Rum Raisin Ice Cream Sandwiches
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. Anyhow, 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.
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.
Oatmeal Rum Raisin Ice Cream Sandwiches
Equipment
- Mixer
- Cookie scooper
- Baking sheet
- Ice cream scoop
Ingredients
Cookies:
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Icing:
- 1 cup powdered sugar
- 1 1/2 tablespoons heavy cream
- 1 tablespoon warm water
- 1/2 teaspoon vanilla extract
- 2 pints store-bought rum raisin ice cream
Instructions
- Preheat oven to 350°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!
