Strawberry Lemon Oatmeal Cookie Ice Cream Sandwiches

Creamy strawberry ice cream sandwiched between chewy and crisp lemon oatmeal cookies.

These Strawberry Lemon Oatmeal Cookie Ice Cream Sandwiches are the perfect summer treat consisting of chewy lemon oatmeal cookies paired with creamy strawberry ice cream.

There’s nothing like a ice cream cookie sandwich on a warm summer day, especially when it’s homemade and ESPECIALLY when it’s strawberry ice cream sandwiched between homemade lemon oatmeal cookies.

Why you’ll love these Strawberry Lemon Oatmeal Cookie Sandwiches:

Chewy and crisp cookies. These cookies have the perfect chewy interior and crisp edges that make for the ideal vessel for ice cream.

Simple and easy to make. The cookies are easy to make and contain simple baking ingredients. Also, this recipe calls for store bought ice cream for even less prep!

Perfect summer dessert. Make these ice cream sandwiches for your next summer dinner party and everyone will love you!

Ingredient Breakdown:

• Granulated sugar – granulated sugar will work best in this recipe, I don’t recommend any substitutions.
• Lemon zest – feel free to add even more if you want a stronger lemon flavor.
• Vegan butter – can also substitute regular unsalted butter.
• Non-dairy milk – any neutral-flavored milk works, such as almond or cashew milk.
• Vanilla extract – can also use vanilla bean paste.
• Lemon extract – for extra lemon flavor.
• Old-fashioned rolled oats – I don’t recommend substituting with quick oats.
• All-purpose flour – may also work with gluten-free 1-1 all purpose flour.
• Corn starch – helps bind the cookies since we are not using eggs.
• Strawberry ice cream – I used non-dairy strawberry ice cream, but regular dairy ice cream also works great!

How to make Strawberry Lemon Oatmeal Cookie Ice Cream Sandwiches:

1. In a large mixing bowl, use your finger tips to massage lemon zest into sugar until well combined. Add room temperature butter and brown sugar. Use a handheld mixer on medium speed to beat together sugar and butter until light and fluffy. Reduce speed to low and mix in milk and vanilla extract.
2. Add oats, flour, corn starch, cinnamon, baking soda, and salt. Combine on low speed until a soft dough forms. Cover and refrigerate for 15 minutes.
3. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Bake for 14 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that’s ok. It will continue to set while cooling. Cool on baking sheet for 10 min before transferring to a wire cooling rack.
4. Flip a cooled cookie over and place 1 generous scoop of strawberry ice cream on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then gently press together. Enjoy right away or immediately wrap assembled sandwiches in plastic wrap and freeze.
5. Freeze for up to 2-3 months.

Recipe Modifications:

Substitute vegan butter with regular unsalted butter.

Substitute non-dairy milk with regular milk.

Substitute non-dairy strawberry ice cream with regular dairy ice cream (I love Tillamook!).

Storage Instructions:

Store assembled cookie sandwiches in an airtight container or tightly in plastic wrap in the freeze for up to 2-3 months.

More Delicious Summer Desserts…

• Lemon Blueberry Shortcake
• Raspberry Lemon Oatmeal Cookies
• Peach and Blackberry Cobbler
• Lemon Raspberry Toaster Strudels

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!