Ice cream sandwich chocolate cookies

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My daughter grabbed a big tub of vanilla ice cream when we were at the grocery store together, and suddenly I was craving ice cream sandwiches. It took me back to my childhood when my dad would treat me to those cheap vending machine ice cream sandwiches. Even though they were nothing fancy, I couldn’t get over how tasty they were. So, I decided to play around with my oat cookie recipe to make a similar dark, chocolaty cookie.

My first few attempts were a bit too dense and chewy, but eventually, I got a softer cookie that reminded me of those classic chocolate cookies from the ice cream sandwiches. Dark chocolatey yumminess, with a good dose of cacao and oats. I love adding a little extra goodness to our snacks and meals while we make fun memories together!

My eldest was super happy about these ice cream sandwiches, even from the first attempts. I’m not a big fan of cookies—more of an ice cream lover—so I prefer the thinner cookies with a generous filling of ice cream.

cookies, shaped a bit thinner

Ice Cream Sandwich Chocolate Cookies

Enjoy the dark chocolatey yumminess, with a good dose of cacao and oats.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 cookies
Author whiteblankspace


  • 2 eggs
  • 1/3 cup olive oil
  • 1/4 cup sugar
  • 1/3 cup cacao powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 cup plain quick/instant oats
  • 1/2 cup white whole-wheat flour *see note
  • 1/2 tsp baking soda


  1. In a large bowl, beat the eggs. Add olive oil, sugar, cacao powder, cinnamon, salt, vanilla extract, and honey. Mix until fully combined. Add the oats and mix with a rubber spatula until oats are well hydrated.
  2. Add flour and baking soda. Mix until fully combined.
  3. Line a full-size baking sheet with parchment paper. Using a medium cookie scoop (about 2 tbsp size), distribute the dough onto the baking sheet, making about 12 balls. Chill the dough in the fridge for 20-30 minutes to allow oats to hydrate for soft, chewy cookies.
  4. Meanwhile, preheat the oven to 350°F (180°C) and position the rack in the middle.
  5. Press the dough balls with damp fingers to flatten to 1/4 inch thickness or thinner (cookies will puff up slightly while baking).
  6. Bake for about 12-14 minutes, depending on the thickness of your cookies.
  7. Cool on the sheet pan for 5-10 minutes for the cookies to firm up. Then, transfer the cookies onto a cooling rack using a flat spatula. Once completely cooled, assemble them into ice cream sandwiches! Freeze for up to 3 months.

Recipe Notes

I prefer the sweeter taste of white whole wheat flour, but you can use regular whole wheat flour instead. If substituting with all-purpose flour and you find the batter too wet, add an additional 1-2 tbsp of flour.

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