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Ice Cream Sandwich Sliders

These cookies bake up flat and chewy, making for the perfect ice-cream sandwich.

Serves 6



  • 6 ¾ ounces (1 ½ cups) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • 2½ cups old-fashioned oats
  • 8 ounces (1 cup), 2 sticks unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tbs. honey
  • 2 tsp. pure vanilla extract
  • ½ cup raisins or chocolate chips
  • ½ cup chopped pecans, optional
  • 1 big tub of ice-cream of your choice



  • Heat oven to 350
  • Cover 3 cookie sheets with parchment paper.
  • In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
  • With an electric mixer, beat the butter and both sugars until light and fluffy.
  • Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating until well combined.
  • Stir in the raisins  or chocolate chips and pecans.
  • Using a tablespoon measure, scoop small amounts of dough and roll into a small ball, about the size of a walnut.  Place on a cookie sheet leaving a few inches for each one to spread. Bake until the centres of the cookies are soft and no longer look wet, about 9-11 minutes.
  • Let cool on sheets about 5 minutes; transfer to a wire rack to cool completely.
  • Using a spoon, scoop a small amount of  ice-cream in the centre of a cookie and press down with a second cookie, freeze immediately.


Makes about 44 cookies or 22 sandwiches. Freezes well.


Carolyn Cohen
Founder/Chef/Recipe Developer of DeliciousDish

DeliciousDish Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome


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