Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies

Behold, the homemade version of an It’s It. Have you had one? Do you love them? They are one of my most favorite ice cream treats from my childhood. About a year ago I posted this recipe to my Instagram but never to my blog. I know. The shame. You’ve missed out on an entire year of having these in your freezer at all times.

A wee bit about this ice cream sammie to entice you to drop everything and make these babies right this very instant… First, this cookie is INSANITY. It is soft, chewy and thick…even after time spent in the freezer, it’s not too thick that you can’t bite into it…it’s still delightfully soft. A revelation, if you will. I grabbed store-bought vanilla ice cream because frankly, it’s hot as balls in my neck of the woods and the thought of moving any more than I have to doesn’t excite me. Nor is it happening any time soon. And then I just went for the half dip of chocolate (the real It’s It is a full dip). First, because of looks. I mean, she’s awfully nice to photograph when she’s showing some leg. But also, it’s kind of nice to not have too much chocolate here. I know, who even am I anymore? But really, this time it works. And lastly, as I’m wont to do when chocolate is involved, I dusted the tops with some sea salt flakes. The original It’s It doesn’t do this, but you should. Really.

I don’t have any notes for this recipe…it’s fairly straightforward. My only question is why aren’t you off the couch making these already?!

Let’s get stuffed, shall we?

Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies

Makes 10 Ice Cream Cookie Sandwiches

INGREDIENTS

  • 4 ounces, unsalted butter, melted or browned
  • ½ cup sunflower seed oil, or other neutral oil
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 ¾ cup bread flour
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon nutmeg
  • 3 cups regular old-fashioned oatmeal 
  • 24 ounces vanilla ice cream
  • ¾ cup heavy whipping cream
  • 7 ounces dark chocolate, finely chopped
  • Sea salt flakes, optional

INSTRUCTIONS

  1. Preheat your oven to 375 F. Make sure you have a rack in the top third of your oven, at least 6 inches from the heat source. Line several baking sheets with parchment paper.
  2. In a large bowl, mix your melted/browned butter, oil, and brown and white sugars until nice and smooth. Add the eggs + vanilla and mix until everything is well blended.
  3. In a small bowl whisk together the bread flour, all-purpose flour, cinnamon, baking powder, baking soda, sea salt and nutmeg. Dump the flour mixture into the butter mixture and mix until the cookie dough is barely blended….you’ll still see streaks of flour. Add your oatmeal and finish mixing with just a few strokes. Lay some plastic wrap on the counter and dump the dough on top. Wrap tightly and stick in the fridge for at least 30 minutes…it will make it easier to work with. 
  4. Once the dough is chilled, gently roll into balls of about 3 tablespoons each and allow 2 inches of space between the balls on the prepared baking sheets. Press the dough down a bit so that they are like discs. Bake the cookies in the top third of the oven for 10 minutes. Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack to finish cooling down.
  5. Line a casserole dish with parchment or plastic wrap and scoop slightly softened ice cream into the dish, about ½ inch thick. Smooth over the top with a spatula and freeze for 20 minutes. Use a biscuit cutter or a drinking glass to cut out rounds of ice cream. Pick a glass or cookie cutter that is about the same size as the cookies. Press the ice cream rounds between two cookies and freeze the cookie sandwiches for 30 minutes.
  6. While those freeze, heat up your cream (without bringing it to a boil) and pour over the chopped chocolate. Stir until smooth and cool. Add more cream in 1 tablespoon increments to thin if necessary. Cover another baking sheet with parchment paper. Dip half the frozen ice cream sandwich into the chocolate letting excess drip back into the bowl and set the sandwich on the parchment-covered baking sheet. Repeat with remaining sandwiches. Sprinkle with sea salt flakes if using. Freeze until ready to eat. If not eating immediately, once the sammies are frozen wrap each one tightly in plastic wrap and store in a freezer-safe, re-sealable plastic bag.
  7. Thank you for making these ice cream sammies!!! Tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous creations! 
On My Mind
  • If you happened to miss these Everything Chocolate Chip Cookies last week, I highly suggest you make them straightaway too.
  • The Cookie Book is available for presale (you always get the best price when you do this) and will be on your doorstep when it releases September 18th if you order now!!
  • Just one quick read for you today…I loved this. When I travel I like to go to grocery stores and zoos…excellent insight into wherever you’re visiting. Don’t you think?

Sending you heaps of love and sunshine!

Rebecca xoxo

 

 

9 Comments

  • Colette 2018/08/29 at 10:35 PM

    I know what It’s Its are.
    I have a long history of indulging in them.
    Now, you’ve ruined me and my waist, but I love you still. Hah!

    Reply
  • Karen 2018/08/17 at 10:56 AM

    These look amazing – cannot wait to try them. I have a question about the baking temperature. Why does seeing 375 scare me? Have you tried baking them at a lower temp? Just curious to hear your thoughts on this.

    Reply
  • Mary Ann | The Beach House Kitchen 2018/08/16 at 2:28 PM

    Deadly! I’ve got to try ASAP!

    Reply
  • MB @ Bourbon + Brown Sugar 2018/08/13 at 12:57 PM

    Love the inspired ice cream sandwiches, but the In Praise of Foreign Supermarkets piece made my week! I have found a kindred spirit… my family cheerfully endures my preference for food tours and outdoor food markets over historical sites and museums, but they draw the line at wandering local grocery stores. I actually have pictures of supermarket shelves from Nigeria to Costa Rica (fun fact: they love TANG in CR, and carry it in dozens of flavors). Thanks for the recipe – and the link! Happy Monday, Rebecca!

    Reply
    • Rebecca Firth 2018/08/13 at 8:21 PM

      Anytime lady!!! I’m the same — I think we’d travel well together. Happy Monday MB!!! xoxo

      Reply
  • Cindy 2018/08/12 at 10:54 PM

    Oh my gosh, It’s Its! I haven’t had one in years, these look like the updated grown-up version of them! I can’t wait to try these!

    Reply
    • Rebecca Firth 2018/08/12 at 10:54 PM

      Aren’t they the best??? You will love them! Promise! xoxo

      Reply
  • Josh Wang 2018/08/12 at 3:00 PM

    These look great! I can’t wait to try the recipe.

    Reply

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