What better way to celebrate the 4th of July than with a cool and festive treat? These homemade oatmeal cookie ice cream sandwiches, adorned with red, white, and blue sprinkles, are sure to be the star of your Independence Day festivities.
If you’re short on time, store-bought oatmeal cookies work just fine. Just make sure they’re sturdy enough to hold the ice cream.
Oatmeal Cookie Ice Cream Sandwiches
For Independence Day celebrations, indulge in the tantalizing flavors of these delectable soft cookies, perfectly paired with ice cream.
Equipment
- Tongs
- Bowl
- Stand Mixer
- Rolling Pin
Ingredients
- ½ cup unsalted butter softened
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- 1 large egg at room temperature
- 2 tsp vanilla extract
- ⅔ cup all-purpose flour
- ⅛ tsp baking soda
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- 1 ½ cups quick-cooking oats
- ½ cup dark chocolate chopped
- 3 cups vanilla ice cream
- ¼ cup red, white, and blue sprinkles or M&Ms
Instructions
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate.
- Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with the bottom of a glass dipped in sugar, smoothing edges if necessary.
- To ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome air fryer. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.
- Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome air fryer.
- Choose the "Roast" mode, and set the temperature to 355°F/180℃ to bake the cookies for 12 minutes.
- Remove cookies from the tray and let them cool on wire racks until completely cool.
- To assemble, place about 1/4 cup ice cream on the bottom of a cookie; sprinkle with 1 tsp red, white, and blue sprinkles or M&Ms. Top with a second cookie, pressing gently to flatten the ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with the remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return them to the freezer.
Nutrition PER SERVING
Calories: 913kcalCarbohydrates: 104gProtein: 11gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 162mgSodium: 351mgPotassium: 487mgFiber: 5gSugar: 71gVitamin A: 1743IUVitamin C: 1mgCalcium: 251mgIron: 9mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
