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How To Make Healthier Ice Cream Sandwiches

With whole wheat oatmeal chocolate chip cookies (!).

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"This is the only item I've ever made that anyone asked for again. Because I found the cookie recipe on 101 Cookbooks, I've convinced myself it's healthy. I listen to old episodes of RadioLab or This American Life when making them; NPR goes well with a whole wheat, all-natural dessert. I replace the wheat germ in the recipe with more whole wheat flour. Not a problem at all.

"It takes about 45 minutes for the cookies, then the only thing standing between them and my famous ice cream sandwiches is homemade vanilla ice cream. And the only thing standing between you and homemade vanilla ice cream is a Cuisinart ice cream maker. Obv the homemade part is totes optional, but use this machine once and you will never be impressed by homemade ice cream again — it is shockingly easy. Takes about three minutes of active time and 20 minutes of staying out of the kitchen because that machine is stupid loud." — Kate Lazarus, 30, lawyer, San Francisco, CA

1. For the cookies you will need:

Izy Hossack

rolled oats (not instant)

whole wheat flour

baking soda

baking powder

fine grain sea salt

unsalted butter

natural cane sugar or light brown sugar

firmly packed Muscovado or dark brown sugar

large eggs

vanilla extract

semi-sweet chocolate bar

Get the amounts and the full recipe at 101 Cookbooks.

1 cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1–2 teaspoons pure vanilla extract, to taste

17. Pour the mixture through the ingredient spout into the freezer bowl of your ice cream maker.

Izy Hossack

Turn the machine on and let it go 25–30 minutes until the ice cream is thick. Then it needs to go in the freezer for about an hour — it's a little soft right out of the machine.

Easy Homemade Vanilla Ice Cream

Recipe courtesy of Cuisinart

PREP TIME: 5 minutes

TOTAL TIME: 30 minutes churning time plus 1 hour in the freezer

Makes 10 1/2-cup servings


1 cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1–2 teaspoons pure vanilla extract, to taste


In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1–2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25–30 minutes. Let the ice cream sit in the freezer for about an hour before you scoop it.

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