Oatmeal Cookie Frozen Custard Sandwiches FTW

July 24, 2015

Don’t you just love feeding people who love to EAT?

This week, Mike’s friend Andrew was in town visiting from Vancouver, B.C. for a friend’s wedding, so we got to do just that. You see, over the course of the past year Andrew student-taught with Mike, Mike discovered Andrew not only does a great job of teaching and conducting choir, but he’s also never full. 

Seriously. He says he “doesn’t know what that feels like.”

…so naturally, we took that as a challenge! Mike planned a meal of barbecued steak, barbecued chicken, honeydew-feta salad, cantaloupe-mozzarella salad, and lots of garlic bread. 

And me? Well, I got the best job of all: dessert!

Frozen Custard

We’re big fans of the traditional Quaker oatmeal cookie recipe, so we zeroed in on those as a starting point. Mike also picked up some vanilla frozen custard (if you’ve never had it, it’s basically extra-creamy, extra-delicious vanilla ice cream) and some chopped pecans. Finally, he presented a genius idea: let’s turn all of this into ice cream sandwiches. What?!?! Yes!


Once the gooey deliciousness — AKA cookies — cooled (and I ate two of them, duh), I piled on the frozen custard, finished them off with a nutty edge, and stuck them in the freezer. SO GOOD.

Want the details? Well, I have them for you, of course!

Oatmeal Cookie Frozen Custard Sandwiches
Serves 8
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Prep Time
40 min
Cook Time
12 min
Prep Time
40 min
Cook Time
12 min
For the cookies
  1. 1/2 cup (1 stick) + 6 tbsp butter, softened
  2. 3/4 cup firmly packed brown sugar
  3. 1/2 cup granulated sugar
  4. 2 eggs
  5. 1 tsp vanilla
  6. 1 1/2 cups all-purpose flour
  7. 1 tsp baking soda
  8. 1 tsp cinnamon
  9. 1/2 tsp salt
  10. 3 cups Old Fashioned Quaker Oats
For the sandwiches
  1. Vanilla frozen custard (or ice cream)
  2. Chopped pecans
For the cookies
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon, and salt; mix well.
  5. Add oats; mix well.
  6. Drop 16 large scoops of dough onto parchment paper lined cookie sheets.
  7. Bake 12 minutes or until light golden brown.
  8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
  9. Store tightly covered.
For the sandwiches
  1. Start with cookies that have cooled completely (or you will have a melty mess!)
  2. Pair cookies according to size -- the closer the match, the better.
  3. On the bottom of one cookie, gently press two scoops of frozen vanilla custard.
  4. Gently press the bottom of the second cookie on top of the custard to form a sandwich.
  5. Continue pressing the cookies together until frozen custard sticks out on the sides.
  6. Scrape and smooth excess custard with a butter knife.
  7. Gently roll edges in chopped pecans -- use clean fingers or a butter knife to press them into the frozen custard.
  8. Place finished sandwich on a small cookie sheet in freezer.
  9. Continue forming sandwiches and adding them to freezer until you're done!
  10. Keep sandwiches frozen until approximately 10-15 minutes prior to serving.
Cursive in Chaos http://www.cursiveinchaos.com/
Are you a chocoholic like me? Try dipping these babies in magic shell chocolate after they get nice and chilly. I’m definitely trying it next time!

However, let’s get back to the real question of the hour: did Andrew get full? Let’s put it this way: he was the only person who managed to completely finish off his massive ice cream sandwich…but he did start slowing down…on the…last…few…tasty…bites…


Oatmeal cookie frozen custard sandwiches, you win.


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