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Oatmeal Cookie Ice Cream Sandwiches With Milk Chocolate

Oatmeal Cookie Ice Cream Sandwiches With Milk Chocolate 6.000
Aug 9, 2006

Here, store-bought oatmeal cookies are spread with melted milk chocolate for ice cream sandwiches.

Servings: 6 ice cream sandwiches
  • 8 ounces milk chocolate, chopped
  • 12 medium to large oatmeal cookies
  • 1 pint vanilla ice cream (coffee or butter pecan ice cream), slightly softened until spreadable


Place the chocolate in a heatproof container set over, but not touching, a saucepan of barely simmering water, and heat, stirring, until smooth.

Use a thin metal spatula or butter knife to spread the top half of each cookie with melted chocolate. Put the cookies on a baking sheet and refrigerate or freeze to firm the chocolate, about 30 minutes. Turn half of the cookies bottom side up and spread about 1/3 cup of ice cream over each. Gently press the remaining cookies, bottom side down, onto the ice cream. Wrap the ice cream sandwiches tightly in aluminum foil and freeze until the ice cream is firm, at least 2 hours or up to 5 days. Serve frozen.

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Recipe Source

Adapted from cookbook author Elinor Klivans.

Tested by Shaune Hayes.

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Nutritional Facts

Calories per serving: 431

% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 11g 55%

Cholesterol: 52mg 17%

Sodium: 230mg 10%

Total Carbohydrates: 52g 17%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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