Little Debbie Oatmeal Creme Pie Ice Cream Sandwich is a dream dessert that combines creamy vanilla ice cream with those irresistible oatmeal cookies!

How to make Little Debbie Oatmeal Creme Pie Ice Cream Sandwich

Little Debbie Oatmeal Creme Pie Ice Cream Sandwich is a new frozen dessert variation inspired by the classic Little Debbie Oatmeal Creme Pie snack cake.

Ingredients

For the Oatmeal Cookies:

1 cup (2 sticks) unsalted butter – softened at room temperature
1 cup brown sugar – packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 ½ cups quick oats

For the Ice Cream Filling:

1 quart vanilla ice cream (or your preferred flavor) – softened slightly for easy spreading
Optional: Add mix-ins like mini chocolate chips or crushed nuts for texture.

For Assembly:

Parchment paper or plastic wrap
Baking sheet for freezing

Instructions

Step 1: Make the Oatmeal Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (use a hand mixer or stand mixer).
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Stir in the quick oats until the dough is fully incorporated.
Drop spoonfuls of cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, leaving space between each for spreading.
Bake for 10–12 minutes, or until the edges are golden brown but the centers remain slightly soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Ice Cream

Allow the ice cream to soften slightly at room temperature (about 5–10 minutes). It should be soft enough to spread but not melted.
If you want to customize the filling, fold in your favorite mix-ins like mini chocolate chips, crushed cookies, or sprinkles.

Step 3: Assemble the Ice Cream Sandwiches

Lay one cookie (flat side up) on a clean surface. Spoon about ¼–⅓ cup of softened ice cream onto the cookie.
Gently top with another cookie (flat side down), pressing slightly to spread the ice cream evenly to the edges.
Repeat with the remaining cookies and ice cream.
Wrap each sandwich tightly in plastic wrap or parchment paper to prevent freezer burn. Place them on a baking sheet and freeze for at least 2 hours to firm up.

Tips for Success

Choose the right oats: Quick oats are key for the soft texture of the oatmeal cookies. Old-fashioned rolled oats can work, but they’ll give a chewier texture.
Soft but firm ice cream layers: Don’t let the ice cream melt too much before assembling or it will run and make a mess! Slightly soft is perfect for spreading.
Custom flavors: While vanilla ice cream pairs beautifully with the oatmeal cookies, feel free to use other flavors like cinnamon, caramel swirl, or even a spiced pumpkin ice cream for a unique twist.
Clean edges: After assembling, you can use a butter knife or offset spatula to smooth the edges of the ice cream for a polished, professional look.
Chill before eating: Be patient! Freezing the sandwiches after assembly ensures they hold their shape and taste even better.

What to serve with

The Little Debbie Oatmeal Creme Pie Ice Cream Sandwich is such a satisfying treat on its own, but if you’re looking to elevate the dessert experience (or simply impress guests), pairing it with complementary sides or drinks can make your creation even more memorable.

1. Cold Brew Coffee or Iced Latte: A lightly sweetened or creamy coffee pairs wonderfully with the vanilla ice cream and oatmeal flavors of the sandwich. The coffee’s slightly bitter taste balances the sweetness of the dessert, while the ice-cold temperature complements the frozen treat. If you’re feeling extra indulgent, top your iced coffee with whipped cream and a sprinkle of cinnamon or nutmeg!

Ingredients Substitutes

With the Little Debbie Oatmeal Creme Pie Ice Cream Sandwich, there are plenty of ways to modify the recipe, whether you’re working with dietary restrictions, looking for healthier options, or simply out of specific ingredients.

1. Butter Substitutes:

Unsalted butter → Coconut oil (1:1 ratio): If you’re avoiding dairy, coconut oil works wonderfully because it creates a soft, chewy cookie. Use refined coconut oil to avoid any added coconut flavor.
Unsalted butter → Vegan butter (1:1 ratio): A good-quality plant-based butter is an excellent option for those who eat dairy-free or vegan diets.
Unsalted butter → Applesauce (¾:1 ratio): For a lower-fat version, use unsweetened applesauce. It won’t produce the same buttery richness, but the cookies will stay moist.

2. Brown Sugar Substitutes:

Brown sugar → Coconut sugar (1:1 ratio): Coconut sugar has a similar caramelized flavor that replicates brown sugar well and is slightly less processed.
Brown sugar → Maple syrup or honey (¾ cup for every 1 cup of sugar): For a natural sweetener, maple syrup or honey provides pleasant depth. Since they’re liquid, reduce the total wet ingredients slightly to maintain the texture.

3. Granulated Sugar Substitutes:

Granulated sugar → Raw sugar (1:1 ratio): Raw or turbinado sugar is less refined but works great as a direct substitute.
Granulated sugar → Monk fruit sweetener or erythritol (1:1 ratio): For a low-sugar or keto-friendly option, these sweeteners provide sweetness with minimal or no carbs.
Granulated sugar → Stevia (⅓ teaspoon per 1 cup of sugar): This is another low-calorie alternative, but it’s much sweeter, so reduce the quantity significantly.

4. Egg Substitutes:

Eggs → Flaxseed “eggs” (1 egg = 1 tablespoon ground flaxseed + 2 ½ tablespoons water): Great for a vegan substitute. Mix the flaxseed and water, let it gel for 5 minutes, and use it in the recipe as you would eggs.
Eggs → Chia seed “eggs”: Similar to flaxseeds, with the same ratio (1 tablespoon chia seeds + 2 ½ tablespoons water).
Eggs → Applesauce or mashed banana (¼ cup per egg): This works best if you don’t mind a slightly fruitier flavor in your cookies.
Eggs → Yogurt (¼ cup per egg): Plain Greek yogurt (or vegan yogurt) can add moisture and act as a fantastic egg replacement.

5. All-Purpose Flour Substitutes:

All-purpose flour → Whole wheat flour (1:1 ratio): This swap adds a nuttier flavor and increases fiber content, though the cookies may be slightly denser.
All-purpose flour → Gluten-free all-purpose flour (1:1 ratio): For a gluten-free alternative, use a quality 1-to-1 gluten-free flour blend. Ensure it includes xanthan gum, which helps replicate the texture of regular flour.
All-purpose flour → Oat flour (1:1 ratio): To emphasize the oatmeal flavor, oat flour can be used for a gluten-free and hearty option. Note that the cookies may spread slightly less.

6. Quick Oats Substitutes:

Quick oats → Rolled oats (1:1 ratio): If you only have rolled oats on hand, pulse them 2–3 quick times in a blender or food processor to make them smaller like quick oats.
Quick oats → Gluten-free oats: For a gluten-free version, ensure the oats are certified gluten-free.
Quick oats → Quinoa flakes (1:1 ratio): If you’re out of oats or want a unique twist, quinoa flakes work in the same way, though the flavor will be slightly nutty.

7. Cinnamon Substitutes:

Cinnamon → Pumpkin pie spice (1:1 ratio): If you can’t find cinnamon, pumpkin pie spice is a warm, spiced mix that works beautifully.
Cinnamon → Nutmeg (substitute ¼ teaspoon per 1 teaspoon of cinnamon): Nutmeg offers a spiced kick, though it’s stronger in flavor, so use it sparingly.

Final Thoughts

Little Debbie Oatmeal Creme Pie Ice Cream Sandwiches are undeniably delicious on their own, but pairing them with thoughtful sides, drinks, or toppings can create a personalized, elevated dessert experience.

More Little Debbie Recipes:

Homemade Little Debbie Star Crunch Recipe