Two layers of brown butter oatmeal cookies, filled with strawberry and vanilla ice cream, these Strawberry Ice Cream Oatmeal Cream Pie Sandwiches are perfect for summer!
How to make ice cream at home?
There’s two ways to make ice cream at home. The first way to make ice cream at home is a no churn ice cream meaning you don’t need an ice cream maker. No churn ice cream is great and delicious but can be a little limiting. The second way to make ice cream at home is with an ice cream maker or with this ice cream maker bowl attachment. I use this attachment on my stand mixer and love it because it’s less expensive and takes up much less space!
What is the texture of the cookies once frozen?
Ok so these aren’t super soft like the classic chocolate and vanilla ones you get at the grocery store but they also aren’t as rock hard as if you just put an entire oatmeal cookie in the freezer. To keep the cookies a little softer, I use brown butter, bread flour and corn starch.
What if I don’t have an ice cream maker?
Only the strawberry portion uses an ice cream maker but if you don’t have one, you can absolutely buy your favorite strawberry ice cream!
Do you have to chill the cookies?
Nope! One of my favorite things about baking the cookies on a big flat sheet tray is that you don’t have to let the dough chill first because you want it to spread!
Additional Recipes to try:
Tips for making the Strawberry Oatmeal Cream Pie Ice cream sandwiches
- The day before making this recipe, place the bowl of your ice cream maker in the freezer, the can of sweetened condensed milk in the fridge, and defrost the frozen strawberries in the fridge.
- Make sure the eggs are at room temperature! You don’t want them to cool off the melted butter before you spread the cookie dough because it will make it much harder to spread.
- Really let the butter brown, we want that nutty toasty flavor to enhance the cookies. It will first be noisy, then quiet and foamy – this is when you want to start stirring. Then it will actually begin to brown.
- Be sure to use either a silicone baking mat or a sheet of parchment paper on the baking sheet so that you can easily lift the cookie off once it has cooled.
- If you don’t have an ice cream maker, you can absolutely buy your favorite strawberry ice cream!
- Make sure to let the ice cream sandwiches freeze completely. I prefer to let them set overnight but 8 hours should be enough.
- These can be left plain or rolled in sprinkles or really anything you want!
Ingredients
- Butter: Salted butter is best for these, but unsalted work too!
- Sugar: Both white and dark brown sugar are used in these cookies for optimal flavor and texture. White sugar is also used in the strawberry ice cream base.
- Cinnamon: A little cinnamon adds that classic warmth to the oatmeal cookies.
- Salt: Fine sea salt balances out the sweetness of the cookies and enhances the flavors.
- Vanilla Extract: Vanilla extract is used in all elements of the recipe. I do like to use vanilla bean paste in the vanilla ice cream but just vanilla extract works too!
- Eggs: One large egg and one egg yolk is used for the oatmeal cookies.
- Bread Flour: Bread Flour leads to a chewier cookie which I think is ideal for freezing. But if you only have all purpose flour you can use that too!
- Corn Starch: A little bit of starch also helps keep the cookies soft in the freezer.
- Baking Soda & Baking Powder: these help make the cookies get a little puffy and prevent them from spreading too much. Don’t forget to check the expiration dates!
- Oats: Whole rolled oats are folded into the cookie dough, I don’t recommend using quick cooking oats.
- Sweetened Condensed milk: I like to have my can in the fridge so that it is cold when whipped with the cream. That being said don’t fret if yours is in the pantry – it may just take longer to whip.
- Creme Fraîche: The addition of creme fraîche into the ice cream makes both elements smoother and prevents them from being too sweet.
- Whole Milk: Whole milk is half of the dairy for the strawberry ice cream base.
- Heavy Cream: Cold heavy cream is used for both the no churn and the strawberry ice cream.
- Strawberries: This recipe can be made with fresh or frozen strawberries but if they are fresh you want to freeze and then defrost them. This helps to draw out the extra moisture without needing to cook and dull the strawberry flavor.
How to make Strawberry Ice Cream Oatmeal Cream Pie Sandwiches
The day before
- Place the ice cream maker bowl in the freezer.
- Put the can of sweetened condensed milk into the fridge.
- Defrost the strawberries in the fridge in an open bowl.
Oatmeal Cookie bar
- Preheat the oven to 350 F and place a rack in the center of the oven. Line a half size (13″ x 18″) baking sheet with a silicone baking mat or a sheet of parchment paper.
- Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula. Continue cooking until brown bits start to appear. We want all of those brown bits but we don’t want it to burn so turn down the heat if necessary. After it gets quiet and foamy continue to cook until brown bits start to foam up.
- Once browned, remove from the heat and pour it into a heat safe mixing bowl. Add in the cinnamon and stir to combine. Let cool for five minutes.
- Whisk in the brown sugar, white sugar, salt, and vanilla. Add in the egg and egg yolk and whisk again.
- Pour in the flour, starch, baking soda, baking powder, and oats. Fold to combine.
- Dollop the cookie dough over the lined baking sheet.
- Use an offset spatula or a silicone spatula to carefully press the cookie dough over the lined baking sheet. This takes a bit of patience but I promise it’ll work.
- Bake the cookie bar for 6 minutes, then rotate and bake for another 4 minutes. Don’t over bake this! It’ll continue to bake as it cools on the baking sheet.
- Once baked, take the pan out of the oven, and leave it to cool completely before trying to move it.
Vanilla Ice Cream Filling
- In a medium bowl, add in the sweetened condensed milk, crème fraîche, vanilla bean paste, fine sea salt and heavy cream.
- Use an electric mixer to whip until stiff peaks form. This takes a while especially if you’re using a hand mixer but keep whipping.
- Place the bowl in the fridge while you make the strawberry ice cream.
Strawberry Ice Cream
- Once defrosted, pour the strawberries over a fine mesh sieve strain off any excess liquid. Don’t mash the strawberries just allow any excess to run off.
- Place the strawberries, crème fraîche, milk, sugar, vanilla and salt in a blender. Blend until smooth. Pour in the heavy cream and stir until just combined.
- Set up your ice cream maker according to the instructions.
- Turn the ice cream machine on and pour in the strawberry cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
Assemble
- Line a 9×13 pan with parchment paper or plastic wrap.
- Cut the cookie in half so that you have two pieces that measure 9″ x 13″. Carefully lift one piece off the baking sheet, flip it over and place it in the lined pan.
- Dollop the strawberry ice cream in a checkered pattern over the cookie layer. Then alternate and fill in the gaps with the vanilla no churn ice cream. Swirl gently.
- Lay the second piece of cookie on top and immediately transfer to the freezer. Leave them to set for at least 6-8 hours. Preferably overnight but if you make them in the morning they should be fine by the evening.
- Use whatever you lined the pan with to help lift the sandwiches out. Place on a cutting board and cut into any size you want. Store in a zip top bag in the freezer or enjoy immediately!
Strawberry Ice Cream Oatmeal Cream Pie Sandwiches
Two layers of brown butter oatmeal cookies, filled with strawberry and vanilla ice cream, these Strawberry Ice Cream Oatmeal Cream Pie Sandwiches are perfect for summer!
Servings: 18
Equipment
Ingredients
Oatmeal cookie bar
- 170 grams salted butter
- 1 teaspoon cinnamon
- 140 grams dark brown sugar
- 80 grams granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 egg large
- 1 egg yolk large
- 130 grams bread flour all purpose flour will work in a pinch
- 2 teaspoon corn starch
- 120 grams whole rolled oats
Vanilla No Churn Ice cream
- 300 grams sweetened condensed milk
- 100 grams creme fraiche
- 1 teaspoon vanilla bean paste vanilla extract will work too
- 1/2 teaspoon fine sea salt
- 275 grams heavy cream cold
Strawberry Ice Cream
- 284 grams straberries frozen and defrosted
- 200 grams granulated sugar
- 100 grams creme fraiche
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 175 grams whole milk cold
- 200 grams heavy cream cold
Instructions
The Day before
- Place the ice cream maker bowl in the freezer.
- Put the can of sweetened condensed milk into the fridge.
- Defrost the strawberries in the fridge in an open bowl.
Oatmeal Cookie Bar
- Preheat the oven to 350 F and place a rack in the center of the oven. Line a half size (13" x 18") baking sheet with a silicone baking mat or a sheet of parchment paper.
- Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula. Continue cooking until brown bits start to appear. We want all of those brown bits but we don’t want it to burn so turn down the heat if necessary. After it gets quiet and foamy continue to cook until brown bits start to foam up.
- Once browned, remove from the heat and pour it into a heat safe mixing bowl. Add in the cinnamon and stir to combine. Let cool for five minutes.
- Whisk in the brown sugar, white sugar, salt, and vanilla. Add in the egg and egg yolk and whisk again.
- Pour in the flour, starch, baking soda, baking powder, and oats. Fold to combine.
- Dollop the cookie dough over the lined baking sheet.
- Use an offset spatula or a silicone spatula to carefully press the cookie dough over the lined baking sheet. This takes a bit of patience but I promise it'll work.
- Bake the cookie bar for 6 minutes, then rotate and bake for another 4 minutes. Don't over bake this! It'll continue to bake as it cools on the baking sheet.
- Once baked, take the pan out of the oven, and leave it to cool completely before trying to move it.
Vanilla Ice Cream
- In a medium bowl, add in the sweetened condensed milk, crème fraîche, vanilla bean paste, fine sea salt and heavy cream.
- Use an electric mixer to whip until stiff peaks form. This takes a while especially if you're using a hand mixer but keep whipping.
- Place the bowl in the fridge while you make the strawberry ice cream.
Strawberry Ice Cream
- Once defrosted, pour the strawberries over a fine mesh sieve strain off any excess liquid. Don’t mash the strawberries just allow any excess to run off.
- Place the strawberries, crème fraîche, milk, sugar, vanilla and salt in a blender. Blend until smooth. Pour in the heavy cream and stir until just combined.
- Set up your ice cream maker according to the instructions.
- Turn the ice cream machine on and pour in the strawberry cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
Assemble
- Line a 9×13 pan with parchment paper or plastic wrap.
- Cut the cookie in half so that you have two pieces that measure 9" x 13". Carefully lift one piece off the baking sheet, flip it over and place it in the lined pan.
- Dollop the strawberry ice cream in a checkered pattern over the cookie layer. Then alternate and fill in the gaps with the vanilla no churn ice cream. Swirl gently.
- Lay the second piece of cookie on top and immediately transfer to the freezer. Leave them to set for at least 6-8 hours. Preferably overnight but if you make them in the morning they should be fine by the evening.
- Use whatever you lined the pan with to help lift the sandwiches out. Place on a cutting board and cut into any size you want. Store in a zip top bag in the freezer or enjoy immediately!
Notes
Tips for making the Strawberry Oatmeal Cream Pie Ice cream sandwiches
- The day before making this recipe, place the bowl of your ice cream maker in the freezer, the can of sweetened condensed milk in the fridge, and defrost the frozen strawberries in the fridge.
- Make sure the eggs are at room temperature! You don’t want them to cool off the melted butter before you spread the cookie dough because it will make it much harder to spread.
- Really let the butter brown, we want that nutty toasty flavor to enhance the cookies. It will first be noisy, then quiet and foamy – this is when you want to start stirring. Then it will actually begin to brown.
- Be sure to use either a silicone baking mat or a sheet of parchment paper on the baking sheet so that you can easily lift the cookie off once it has cooled.
- If you don’t have an ice cream maker, you can absolutely buy your favorite strawberry ice cream!
- Make sure to let the ice cream sandwiches freeze completely. I prefer to let them set overnight but 8 hours should be enough.
- These can be left plain or rolled in sprinkles or really anything you want!
This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.
