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Mini Ice Cream Sandwiches on a Stick

Mini Ice Cream Sandwiches on a Stick

By Elizabeth Stark

I realized the other day that August is almost half over and we haven’t had a single ice cream sandwich yet. That’s a situation that needs to be rectified. Ice cream sandwiches are a summer poolside and backyard classic. They’re surprisingly easy to make on your own, an option that allows you to branch out from the old standbys like the vanilla on chocolate. We choose to make spiced oatmeal raisin cookies and cinnamon ice cream, and the results were seriously delicious.

Oatmeal raisin cookies are a favorite in this house, and, with whole wheat flour and oats, they’re a little healthier than the average cookie. To complement the cookies, we turned a store-bought vanilla ice cream into cinnamon ice cream. The result is a perfect ice cream sandwich for a sunny summer afternoon.

Any combo of cookie and ice cream that sounds good to you can be formed into an ice cream sandwich on a stick, so feel free to use and combine your favorite flavors.

Some more interesting posts:

Mini Neapolitan Ice Cream Sandwiches

Rocky Road Graham Cracker Ice Cream Sandwiches

Chocolate Chip Ice Cream Sandwiches

Mini Ice Cream Sandwiches on a Stick

makes 10 – 12 silver dollar-sized cookies

For the oatmeal raisin cookies


  • 1/2 cup old fashioned rolled oats
  • 1/3 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted and cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup light brown sugar
  • 1/3 cup raisins


  1. Preheat the oven to 350 degrees. Line two full-size baking sheets with parchment paper.
  2. In a small bowl, combine the oats, flour, salt, baking soda, and cinnamon. In a large bowl, combine the butter, egg, and vanilla, and then stir in the sugar. Mix the oat mixture into butter mixture, stirring just until combined. Fold in the raisins.
  3. Spoon teaspoon-sized balls of dough onto the cookie sheet, leaving 2″ of space around each. Bake for 9 minutes, until the edges are lightly browned, but the centers are still soft. Cool on baking sheet for 10 minutes, and the remove to a flat surface to cool.

For the cinnamon ice cream


  • 1 pint vanilla ice cream
  • 1/2 teaspoon ground cinnamon
  • lollypop sticks


  1. Set out a pint of vanilla ice cream to soften. Stir in 1/2 teaspoon ground cinnamon. Spread softened ice cream into a 7 x 14″ baking dish, and chill completely for several hours or more. Use a glass or other 3″ round object to cut out circular ice cream shapes, and place them on a plate to chill for 30 minutes. Then, place an ice cream round on a cookie, press in the lollypop stick, and press on another cookie to form the sandwich. Place in freezer to chill for at least 3 hours to cure (otherwise these will melt very quickly).