These Decadent White Chocolate Oatmeal & Salted Caramel Ice Cream Sandwiches are your typical ice cream sandwich on steroids. They are sweet and salty, and the cookie is amazingly chewy without getting soggy. If I didn’t have (some) principles, I might have eaten an entire batch in one sitting. Try them and you’ll see just how great they are!

Sadly summer is coming to an end, but I don’t think anyone has told Mother Nature. It is HOT outside, and I mean smoking hot. If I take one step outside, I can really feel the whole thing; sticky skin, puffed out hair, etc. The problem with this weather is, I need my kids to spend *some* time outside, otherwise they start knocking things down inside my house! When it’s this hot, I’ve learned that it’s easier to get them outside sans complaining if I give them a little treat. Therefore lately, I have been cutting these ice cream sandwiches into quarter pieces and giving one to each kid (and eating one for myself). EVERYONE is happy and I get a *little* alone time.

Please, Describe the Taste

Thanks for asking! Don’t mind if I do! The real name I want to give these is Pimped Out Ice Cream Sandwiches, because it’s the most fitting title and here’s why: I took one of the best cookies I’ve ever made and combined it with premium vanilla ice cream. And then, if that wasn’t enough, I added silky smooth salted caramel to round it all out. Oh. My. Gosh. The cookie is wonderfully chewy thanks to the oatmeal, and the white chocolate chips and ice cream give it very sweet base flavor. Throw in the salted caramel to round it all out and you really have perfection. These are an explosion of flavor in your mouth!

How Do I Get My Hands On These?

Well, if it weren’t for the melting part, I would send them to you! The next best option is to bake them yourself. They are a little time consuming, but not because of the word load. You just have a decent amount of sitting time in between the steps. Make the dough, sit. Bake the cookies, wait until they cool. Put caramel and ice cream in the cookies, place them the freezer, and yep, you got it, wait again. I think you get the picture.

Tips and Tricks for Decadent White Chocolate Oatmeal & Salted Caramel Ice Cream Sandwiches

• Once you add the ice cream in, the best way to freeze them again (without spilling much ice cream), is to wrap them *tightly* in saran wrap, individually. This is also a great way to store them so they don’t get freezer burn and turn them into individual serving sized treats.

• Not Gluten Free? Just replace the almond flour and 1:1 flour with 2 cups of ‘normal’ white flour.

• Use a good quality ice cream in this recipe! If you don’t love the ice cream you are using, then you won’t love the cookies. I use the premium vanilla from Costco and it’s delicious! This would also taste excellent with chocolate or caramel ice cream.

• Use Gluten Free Oatmeal if you’re making this for a GF person. Oatmeal, while it’s naturally gluten free, is processed in facilities that also processes wheat and other grains. The cross contamination can affect a gluten intolerant individual.

• If you want your cookies to be especially beautiful, you can pipe the ice cream into them. This takes more work, and a little practice, but you can do it! Watch this tutorial here from Mad Genius Tips.

• This recipe can easily be doubled. It’s a great thing to do if you want to keep some of the cookies to eat! It’s a little trickier to cut the recipe in half because of the egg, but if you are thinking of doing it, you can pre-scramble an egg and add half of it.

• Parchment paper works great for baking cookies. They never stick and they always get a nice, even cook. I usually buy mine at Costco because they have the best price and you get two large rolls.

• I absolutely love these cookie sheets. They’re large, clean easy, and do well in heat and cold. They give a great, even bake. They also come with a cover for storing your baked goodies!

• Maldon Flaky Sea Salt is pretty darn awesome. It has a delicate salt flavor (perfect for baked goods) and it’s also very beautiful. It’s fairly inexpensive and lasts a long time. If you are interested, you can buy some here.

• If you don’t have a great caramel sauce, try this Easy Microwave Caramel Sauce from the Cafe Sucre Farine! It’s easy peasy (think 5 minutes) and super delicious. It works great in this recipe too.

You Might Also Like…

• Gluten Free Divine Cinnamon-Honey Stuffed “Choux” Cream Puffs
• Easy and Elegant Old Fashioned Fudge Pie
• Buttercream Frosted GF Shortbread Cookie Bars

White Chocolate Salted Caramel Ice Cream Sandwiches

5 from 1 vote

Course: DessertDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Cooking time

14

minutes

These White Chocolate Salted Caramel Ice Cream Sandwiches are the best of the best. They are sweet and salty, and the cookie is amazingly chewy!

Cook Mode

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Ingredients

• 1/2 Cup 1/2 Butter (1 stick)

• 1/2 Cup 1/2 White Sugar

• 1/2 Cup 1/2 Dark Brown Sugar

• 1 tsp 1 Vanilla Extract

• 1 1 Large Egg

• 1 Cup 1 Almond Flour

• 1 Cup 1 King Arthur 1:1 Gluten Free Flour

• 1 tsp 1 Baking Powder

• 1/2 tsp 1/2 Baking Soda

• 1/2 tsp 1/2 Himilayan Pink Sea Salt

• 3-4 Cups 3-4 Premium Vanilla Ice Cream

• 3 Tbsp 3 Carmel Sauce

• Maldon Flaky Sea Salt

• 1+1/2 Cups 1+1/2 Gluten Free Oatmeal

• 1 Cup 1 Premium White Chocolate Chips

Directions

• Spread parchment paper on two cookie sheets. Set aside. In a large bowl, cream butter and sugar. Add vanilla and egg and mix until thoroughly blended.
• In the same bowl, spread 1 cup of almond flour and 1 cup of 1:1 flour evenly over mixture (If using white flour, use 2 cups of white flour here). Sprinkle baking powder, baking soda, and salt also evenly over flour mixture. Use a fork and mix the upper flour portion until ingredients are evenly mixed. Then, using a mixer, start mixing slowly and then build speed until all ingredients are uniform. Add oatmeal and white chocolate chips and stir with a wooden spoon until they are evenly distributed.
• Roll Dough into 1 inch balls. You should be able to place 16 cookies on each pan (4 rows of 4). Place pans in refrigerator for 20-30 minutes so dough hardens a bit. (This will help the cookies hold their shape). While the dough is in the refrigerator, preheat oven to 350° F.
• Bake cookies for 12-16 minutes or until they start to turn golden on top. Remove from oven and let cool completely to room temperature. Stick in refrigerator for at least 30 minutes to cool more.
• When ready, take ice cream out and let it soften enough to be scooped and shaped easily, but not runny. This can take anywhere from 12-20 minutes. Prep 16 pieces of seran wrap for wrapping each cookie sandwich.
• Put 1/2 tsp of caramel on the bottom of one cookie. Sprinkle Maldon Flaky sea salt on top of caramel. Scoop a generous portion of vanilla ice cream on top of cookie (about 1/4 cup), and cover with additional cookie. Tightly wrap cookie sandwich in saran wrap. Try not to squish the cookie top to bottom so you don’t push the ice cream out of the sandwich. Place cookie in freezer immediately. Repeat for all 16 sandwiches. Enjoy!

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