The classic combination of soft oatmeal cookies and creamy marshmallow filling in a fun ice cream sandwich.
Not only is the summer heat this year relentless, but it’s trying to destroy my marriage. Okay, not really, but it does have us sleeping in separate bedrooms.
My husband prefers to sleep in the guest bed in the basement where it is cooler, while I stay upstairs in our room because the bed is more comfortable. Before bed we kiss each other goodnight and head our separate ways. It’s terribly unromantic.
But our summer heat wave does have it’s benefits, like ice cream for breakfast, lunch, and dinner. I’ve done it, and I am not ashamed. I’ve been creating all sorts of fabulous frozen treats this year and these oatmeal cream pie ice cream sandwiches is one that I’m quite fond of.
The cookies don’t quite taste like the Little Debbie classic (probably because they’re made with real ingredients), but they are the best oatmeal cookies I’ve ever baked. Seriously. The marshmallow ice cream is the fun part— really creamy and taste just like marshmallows. Together it’s a winning summer dessert, perfect no matter the temperature.
baking tip:The difference between steel cut, rolled, and instant oats
Steel cut oats— The whole oat is cut into pieces which look like grains of rice. These oats take the longest to cook and typically aren’t used in baking recipes.
Old-fashioned/rolled oats— The whole oat is pressed flat during processing. These oats cook much faster than steel cut oats and are the most common oats used in baking recipes.
Quick-cooking/instant oats— These oats are precooked, dried, and pressed flat. They cook very quickly, but don’t retain much of their texture. They can be used in baking recipes, but the baking time will need to be adjusted.
Oatmeal Cream Pie Ice Cream Sandwiches
For the cookies:
- 1 cup (226 grams) unsalted butter, at room temperature
- 1 cup (213 grams) brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup (170 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups (265 grams) quick cooking oats (see Note)
For the ice cream:
- 1 cup (237 ml) whole milk
- 2 cups (150 grams) marshmallows, about 20 large
- 1 teaspoon vanilla extract
- 2 cup (470 ml) heavy cream
To make the cookies:
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until pale and creamy. Add the egg and vanilla and mix until combined.
- In a separate bowl combine the flour, salt, baking soda, and cinnamon. Add to the mixer and mix until just combined. Add the oats.
- Shape into 1-2 tablespoon sized balls and place on prepared sheet pan. Bake until edges are golden but middle is still soft, about 10 minutes. Cool completely.
To make the ice cream:
- Pour the milk into a medium saucepan and place over medium heat. Add the marshmallows and stir frequently as they melt into the milk. Once smooth, remove from heat and add vanilla. Pour mixture into a medium bowl and add heavy cream. Chill completely.
- Once chilled, the gelatin in the marshmallows may have solidified somewhat. Simply whisk until smooth and liquid once more.
- Freeze in an ice cream machine using manufacturer's instructions. Scoop into a bowl or container and place in the freezer for several hours to firm up.
To assemble the ice cream sandwiches:
- Let the ice cream come to room temperature for about 10-15 minutes so that it's easier to work with. Place a scoop of ice cream on one cookie and place another on top. Press down gently to sandwich to two together.
- Serve immediately or place sandwiches in the freezer for later.