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Oat & Chip Ice Cream Sandwich Bites

Cool and satisfying mini oat and chip ice cream sandwich bites.

I've taken my easy, gluten-free oatmeal cookie recipe, swapped the raisins for mini chocolate chips to create the cutest and tastiest mini ice cream sandwiches.

These oat and chip ice cream sandwich bites are a little hit of frozen goodness for those hot summer days. Despite their small size they are quite a satisfying snack. Perfect for little hands and mouths, they're enjoyed before too much of a mess can happen.

I typically just add vanilla or French vanilla ice cream to these, but other flavours that work include banana, pecan, and chocolate. If you're sensitive to cinnamon, like me, I have used cardamom or ginger with excellent results.



(Makes 12 servings)

  • 2 large bananas, mashed (or 3 medium bananas)

  • 1, 1/2 cups quick cooking oats

  • 1/4 cup mini semi-sweet chocolate chips (or crushed cacao nibs)

  • 1/4 cup walnuts, crushed

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground cinnamon (optional)

  • 1 cup vanilla ice cream



Preheat oven to 350°F / 180°C and line a sheet pan with parchment paper or silicone liner. Set aside.

In a large mixing bowl add the banana and purée with either an immersion blender, or the back of a fork. Add the oatmeal and stir to mix well. Allow the mixture to sit for a few minutes to let the oatmeal begin to absorb the moisture of the puréed banana. Mix again then add the chocolate chips, walnuts, salt, and cinnamon (if using). Combine thoroughly, then using a small cookie scoop (volume of about 3/4 tablespoon), scoop out the dough onto the sheet pan at least an inch apart. Should make about 24 small cookies.

In a small bowl, add a bit of water, and use it to wet clean fingers. With your fingers, press out the dough into small rounds. (The cookies will not spread as they cook.)

Bake for 15 minutes or until the cookies turn golden brown. Remove from the oven and let cool on the pan until they reach room temperature. Place into an airtight container and freeze for about an hour (or until ready to assemble).

Remove from the freezer and add a tablespoon of vanilla ice cream between 2 cookies. Store in an airtight container in the freezer. Enjoy any time!


Nutritional Information Per Serving:

total calories = 122 | total fat = 4.88g | saturated fat = 1.72g | cholesterol = 4.83mg | sodium = 58.56mg | net carbohydrates = 16.87g | dietary fibre = 2.26g | sugars = 8.68g | protein = 2.31g

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