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“The classic combination of oatmeal cookies and milk together at last in a cool summer treat. These ice-cream sandwiches start with oatmeal cookies speckled with flecks of chocolate. Nestled between them is purchased vanilla ice-cream that gets dressed up with bits of toffee.”
12 sandwiches

Ingredients Nutrition


  1. COOKIES: To make cookies, heat oven to 350°F.
  2. In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
  3. Add egg and vanilla and beat well.
  4. Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
  5. Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
  6. Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
  7. Soften ice cream until it can be stirred but is not melted.
  8. The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
  9. Add toffee bits and mix well.
  10. While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
  11. Freeze until ice cream is solid.
  12. Store in an airtight container in the freezer.

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