Oatmeal Movie Cookie Ice Cream Sandwiches Recipe

Oatmeal Movie Cookie Ice Cream Sandwiches Recipe | Molly Yeh

Level: Easy
Yield: About 18 cookies
Total: 1 hr
Active: 25 min

Nutritional Analysis Per Serving
Serving Size: 1 of 18 servings
Calories: 356
Total Fat: 21 g
Saturated Fat: 10 g
Carbohydrates: 41 g
Dietary Fiber: 4 g
Sugar: 27 g
Protein: 6 g
Cholesterol: 30 mg
Sodium: 209 mg

Ingredients

• 3/4 cup (168 grams) creamy unsweetened almond butter
• 2/3 cup (132 grams) light brown sugar
• 1/2 cup (100 grams) unrefined coconut oil, melted
• 1/3 cup (67 grams) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 2 large eggs, at room temperature
• 3 cups (270 grams) old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 cup (20 grams) popped buttered popcorn, plus extra for topping
• 2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping
• Flaky salt, optional
• 3 cups vanilla ice cream

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Instructions

1. Position an oven rack in the center of the oven. Heat the oven to 350 degrees F.
2. Prepare two baking sheets by lining them with parchment paper or a silicone mat and set aside.
3. Place another baking sheet, plate, or airtight container in the freezer.
4. In a large mixing bowl, combine the almond butter, brown sugar, coconut oil, granulated sugar, vanilla, cinnamon, and salt, whisking until smooth, about 30 seconds. Add the eggs one at a time, mixing well after each addition. Stir in the oats and baking soda until blended. Fold in the popcorn, chocolate-covered raisins, nonpareils, and candy-coated chocolates. Use a rubber spatula to gently mix until all ingredients are evenly distributed.
5. Scoop dough into 1/4-cup balls (about the size of a plum) and place them on the baking sheets, spacing them 2 inches apart (see Cook's Note). Top each cookie with a few extra popcorn pieces and candies. Sprinkle with a pinch of flaky salt if desired. Bake until the edges are lightly browned and the centers are just set, checking for doneness at 14 minutes. These cookies may spread into irregular shapes, so right after removing them from the oven, gently reshape them into circles using an inverted bowl to smooth the edges. Allow the cookies to cool completely on the baking sheet (feel free to eat one or two while still warm, but let the rest cool fully).
6. As the cookies cool, take the ice cream out of the freezer to soften slightly. Place 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Cover with another cookie and press gently to flatten. Transfer the ice cream sandwich to the cold baking sheet, plate, or container in the freezer. Repeat with the remaining cookies and ice cream.
7. Freeze until ready to serve!

Cook's Note: Using an ice cream scoop or similar tool to portion and press the dough together helps, as the raw dough can be fragile and may break apart easily.

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