There’s something about Rhubarb Ice Cream Sandwiches that just screams summer joy, isn’t there? Imagine creamy, dreamy ice cream wedged between perfectly baked oat cookies, creating a delightful contrast of textures and flavors. cool summer smoothie As you take a bite, the tangy rhubarb dances on your taste buds while the sweet ice cream melts in your mouth. refreshing watermelon salad These sandwiches are not just dessert; they’re a celebration of summer’s bounty.

When I first made these Rhubarb Ice Cream Sandwiches, I was flooded with childhood memories of running through my grandma’s garden. The aroma of fresh rhubarb wafting through the air instantly transported me back to those sunny afternoons spent picking and tasting. light and fruity salad Whether you’re hosting a backyard barbecue or simply enjoying a quiet evening at home, these delightful treats will elevate any occasion. Get ready for an unforgettable flavor experience! For more inspiration, check out this Classic Strawberry Shortcake recipe.
Why You'll Love This Recipe
- Rhubarb Ice Cream Sandwiches are easy to prepare and perfect for warm weather gatherings
- The combination of tart rhubarb and sweet ice cream creates an irresistible flavor contrast
- Visually appealing with their vibrant colors, these cookies are sure to impress guests
- Enjoy them as a refreshing dessert or an afternoon snack!
I remember making these with friends one hot afternoon, and their faces lit up when they took their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Rhubarb: Look for firm stalks with vibrant color; they’ll give your ice cream that punchy tartness we love.
- Granulated Sugar: Use this to balance the tartness of the rhubarb; it makes everything sweeter.
- Butter: A must for that rich flavor in your oat cookies; use unsalted for better control over seasoning.
- Brown Sugar: Adds moisture and depth; I love using dark brown sugar for extra caramel notes.
- Oats: Rolled oats work best for chewy cookies; they provide that hearty texture everyone adores. For more inspiration, check out this Thick and Chewy Cookies recipe.
- Vanilla Extract: A splash enhances the sweetness; always opt for pure vanilla extract if you can!
- Ice Cream: Choose your favorite flavor; I recommend vanilla or strawberry to complement the rhubarb.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Rhubarb Filling: Start by preheating your oven to 350°F (175°C). Chop the rhubarb into small pieces and toss them with sugar in a bowl until well coated.
Cook the Rhubarb Mixture: In a saucepan over medium heat, cook the mixture until the rhubarb softens—this should take about 5-7 minutes. Stir occasionally until it resembles a chunky sauce.
Make Oat Cookie Dough: In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing well.
Add Dry Ingredients to Wet Ingredients: Gradually mix in flour, baking soda, salt, and oats until combined. The dough will be thick but manageable—think cookie dough consistency.
Scoop and Bake Cookies: Use a cookie scoop to drop dollops of dough onto lined baking sheets. Bake for 10-12 minutes until golden brown around the edges but still soft in the center.
Cool and Assemble Sandwiches: Once cookies cool completely on racks, spoon a generous amount of rhubarb filling onto one cookie half. Top with ice cream and another cookie half before squishing them together gently.
Now that you’ve mastered making Rhubarb Ice Cream Sandwiches, prepare yourself for compliments galore! Each bite will transport you back to those lovely summer days filled with laughter and sunshine. Enjoy every moment!
You Must Know
- Rhubarb Ice Cream Sandwiches with Oat Cookies blend tart and sweet flavors perfectly
- The texture contrast between the soft ice cream and chewy cookies makes each bite a delight
- Don’t be surprised if you want to eat them for breakfast—they’re that good!
Perfecting the Cooking Process
Start by baking the oat cookies first; this allows them to cool while you whip up the rhubarb ice cream. Assemble everything once they are at the perfect temperature for ultimate enjoyment.
Add Your Touch
Consider adding chocolate chips or nuts to the oat cookie dough for extra texture. You can also experiment with different fruits like strawberries or peaches mixed into the ice cream for a unique twist. grilled peach and burrata salad.
Storing & Reheating
Store assembled sandwiches in an airtight container in the freezer to prevent freezer burn. For best results, consume within two weeks, but who could resist these for that long?
Chef's Helpful Tips
- Use fresh rhubarb for vibrant flavor; avoid limp stalks
- Bake cookies until golden brown for optimal chewiness
- Let ice cream soften slightly before assembling sandwiches—this makes it easier to handle
I remember the first time I made these Rhubarb Ice Cream Sandwiches. My friends devoured them, asking if I had some secret chef skills. It felt great to share something so delicious!
FAQ
Can I use frozen rhubarb for the ice cream?
Yes, frozen rhubarb works well, just thaw and drain excess moisture.
How do I prevent my cookies from being too hard?
Don’t overbake your oat cookies; they should be golden and slightly soft when removed.
What other fillings can I use besides ice cream?
Try whipped cream or yogurt as an alternative filling for a lighter treat!

Rhubarb Ice Cream Sandwiches
- Total Time: 32 minutes
- Yield: Makes approximately 8 sandwiches 1x
Description
Indulge in the refreshing taste of summer with Rhubarb Ice Cream Sandwiches. These delightful treats feature creamy, tangy rhubarb ice cream nestled between chewy oat cookies, offering a perfect blend of textures and flavors. Ideal for gatherings or a quiet afternoon snack, these sandwiches evoke nostalgia and joy in every bite. Experience a burst of flavor that celebrates the season’s bounty!
Ingredients
- 1 cup rhubarb (chopped)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 2 cups vanilla or strawberry ice cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, toss chopped rhubarb with sugar until coated. Cook in a saucepan over medium heat for 5–7 minutes until softened.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla.
- Gradually add flour, baking soda, salt, and oats to the wet mixture until combined.
- Drop rounded tablespoons of dough onto lined baking sheets and bake for 10–12 minutes until golden around the edges but soft in the center.
- Cool cookies completely on racks. Assemble by spreading rhubarb filling and ice cream between two cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added texture, mix in chocolate chips or nuts to the cookie dough. Experiment with different ice cream flavors or use whipped cream as an alternative filling for a lighter treat.