Coconut oatmeal cookie ice cream sandwiches with white chocolate and vanilla ice cream is the ultimate summer treat and easy dessert.
There is something incredibly wonderful about homemade ice cream sandwiches. It appeals to both kids and adults alike (I mean is there anything that screams childhood more than an ice cream sandwich?) and can be made using any ice cream and any type of cookie. These coconut oatmeal cookies have been a family fav for as long as I can remember so sandwiching a scoop of vanilla ice cream in between white chocolate-coated cookies is pretty much just my idea of heaven. It’s a guaranteed crowd-pleaser and you’ll be hard-pressed to find a more perfect summer dessert.
Table of Contents
- Sugar. I use both white and soft brown sugar.
- Flour. I haven’t tested this recipe with anything over then all purpose flour/wheat flour but I think a good gluten-free flour should work.
- Baking powder.
- Desiccated coconut.
- Rolled oats.
- Cinnamon. I love the flavor of cinnamon in these cookies but you could leave it out if you’re not a fan.
- White chocolate (optional). You could omit dipping the cookies in white chocolate and instead add a few handfuls of chocolate chips to the cookie dough instead if preferred.
- Ice cream, for serving. Use dairy-free or vegan ice cream if required.
How to make ice cream sandwiches
- Start by making the cookie dough: Beat butter and sugar together in the bowl of a stand mixer until pale and fluffy. Beat in eggs and vanilla and then add the flour mixture. Mix until just combined then place scoops of dough onto baking trays lined with parchment paper. Refrigerate the dough for 15 minutes while you pre-heat the oven.
- Bake the cookies: Bake the cookies until golden brown with the edges firming up. The longer they bake, the crispier they will be and for ice cream sandwiches I prefer them to be a little softer. Remove the cookies from the oven and allow to cool to room temperature, they will firm up as they cool.
- Make the ice cream sandwiches: Melt white chocolate in a small bowl in the microwave oven or over a pan of barely simmering water. Dip the cooled cookies into melted white chocolate, allow them to set and then sandwich with scoops of vanilla ice cream before serving.
How long do ice cream sandwiches last
You can wrap assembled ice cream sandwiches in parchment or wax paper and freeze in a freezer-proof container for up to 3 months.
Refrigerating cookie dough before baking will prevent the cookies from spreading too much.
- Easy one-bowl chocolate chip cookie cups
- White chocolate dipped ginger cookies
- Nutella-stuffed choc chip cookie bars
- 1 cup (220g) butter softened
- ½ cup (100g) white sugar
- 1 cup (200g) soft brown sugar
- 2 large eggs
- 1 t (5ml) vanilla extract
- 1 cup (75g) unsweetened desiccated coconut
- 3 cups (300g) rolled oats
- 1 cup (125g) flour (all purpose/cake flour)
- ½ tsp baking powder
- 2 tsp ground cinnamon
For the ice cream sandwiches
- 1 cup (approx 200g) white chocolate melted
- vanilla ice cream
- Beat together butter and sugar until pale and fluffy.
- Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix well.
- Add all the dried ingredients and mix until just combined.
- Place scoops of cookie dough onto parchment-lined baking sheets and refrigerate for 15 minutes. I find I can comfortably get 6-8 cookies, depending on size, out of each baking sheet.
- Pre-heat the oven to 180ºC/350ºF.
- Bake the chilled cookie dough until cookies are golden brown and the edges are starting to firm. The centers will still feel very soft. Remove from the oven and allow to cool completely.
- Dip the cooled cookies into melted white chocolate and allow to set.
- Sandwich two cookies together with a scoop of vanilla ice cream and serve.