Chocolate Dipped Oatmeal Ice Cream Sandwich | Recipe via DisplacedHousewife Rebecca Firth

Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies

Behold, the homemade version of an It’s It: Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies. 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.

BEFORE WE GET STARTED

  • CARAMEL. The original recipe does not have caramel in it, as the picture do. To add the caramel to the ice cream sandwiches, do the following:
    1. Make sure your cookies are frozen and the caramel is chilled. Have a baking sheet lined with parchment paper.
    2. Scoop* some ice cream onto the bottom of one cookie, press it down with an equal-sized cookie and set on the parchment lined baking sheet. Repeat with remaining cookies and freeze for at least 1 hour. *You can also follow the ice cream technique outlined in the instructions.
    3. Melt your chocolate and have it ready for dipping.
    4. Remove one cookie from the frozen sandwich and quickly smear some caramel over the bottom and place it back on top of the ice cream. Quickly dip half of the ice cream sandwich into the melted chocolate and set back on the prepared baking sheet. Sprinkle with sprinkles if using.
    5. Place the dipped sandwiches in the freezer for at least 6 hours, ideally overnight, prior to serving.
    6. Dipping these sammies with the caramel is messy business, fyi. Depending on how thick (or not) your caramel is, things can slide around quite a bit. That’s why I HIGHLY recommend that you have everything ready and move quickly when you’re ready to dip!
  • BUTTER. You have the option of browning your butter or just using melted. Your call. To brown your butter:
    • Put the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
  • SPRINKLES. Use them if you want, don’t if you can’t be bothered! 
  • THE ORIGINAL. The Original It’s It is completely covered in chocolate. I go for a partial dip. This is a large, substantial treat so half the chocolate works just fine for me. But, again, choose your own adventure friends!

Let’s get stuffed with these Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies, shall we?

UPDATE: This was originally posted several years ago. I have updated the photos, added weight measurement, added some notes and made some minor changes to the recipe…it’s even better than before! Do it!

Chocolate Dipped Oatmeal Ice Cream Sandwich | Recipe via DisplacedHousewife Rebecca FirthChocolate Dipped Oatmeal Ice Cream Sandwich | Recipe via DisplacedHousewife Rebecca Firth

Chocolate Dipped Oatmeal Ice Cream Sandwich

Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies

Makes 10 Ice Cream Cookie Sandwiches

INGREDIENTS

  • 8 tablespoons (113 grams/ 4 ounces/ 1 stick) unsalted butter, melted or browned (see note in Before You Get Started section)
  • ½ cup (125 ml) sunflower seed oil, or other neutral oil
  • 1 cup (210 g) light brown sugar, packed
  • 3/4 cup (144 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoon water, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cup (204 g) bread flour
  • 1/2 cup (68 g) 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 (240 grams) regular old-fashioned oatmeal 
  • 24 ounces vanilla ice cream
  • ¾ cup (175 ml) heavy whipping cream
  • 1 cup (170 g) dark chocolate, finely chopped
  • Sea salt flakes, optional

INSTRUCTIONS

  1. Preheat your oven to 350 F (177 C). 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, one at a time, make sure the first is completely blended before adding in the next. Add in the water and 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, place on the prepared baking sheet allowing 2 inches of space between the balls. Press the dough down a bit so that they are like discs. Bake the cookies in the center of the oven for 10-11 minutes. Once out of the oven use the edge of a spatula to nudge any misshapen cookies back into shape. 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, airtight container.
  7. Thank you for making these Chocolate-Dipped Oatmeal Cookie 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

Chocolate-Dipped Oatmeal Cookie Ice Cream Sammies

This oatmeal cookie is soft and chewy, even after being frozen. Make them into ice cream sandwiches with your favorite flavor!
0 from 0 votes
Print Pin Rate
Course: Cookies!
Cuisine: Dessert
Servings: 10 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

9 Comments

  • Renee 2020/08/21 at 8:12 AM

    My mom ate Its-Its when she was pregnant with me, and they’ve always been one of my favorite treats. I cant wait to try this recipe.

    Reply
  • 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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