Sweet, chewy oat cookies studded with coconut and candied ginger meet bright, creamy lime ice cream in these playful frozen sandwiches. Rolled oats add hearty flavor and texture, while ginger brings a fiery spark that balances the cool citrus filling. Warning: these are the kind of make-ahead treats that disappear fast once they hit the table.
Sweet, chewy oat cookies studded with coconut and candied ginger meet bright, creamy lime ice cream in these playful frozen sandwiches. Rolled oats add hearty flavor and texture, while ginger brings a fiery spark that balances the cool citrus filling. Warning: these are the kind of make-ahead treats that disappear fast once they hit the table.
In a medium bowl, whisk together flour, rolled oats, baking soda, baking powder, cornstarch and salt. Set aside.
In a large bowl, whisk melted butter and brown sugar until smooth. Add egg and egg yolk and whisk until fully combined.
Fold dry ingredients into the wet mixture until just incorporated. Stir in shredded coconut and candied ginger.
Scoop dough into 1-tablespoon portions and roll into smooth balls. Place a few tablespoons of rolled oats in a small bowl and gently press the tops of each dough ball into the oats.
Arrange cookies on parchment-lined baking sheets, spacing about 2 inches apart. Chill dough while the oven preheats.
Preheat oven to 350°F. Bake for 10–12 minutes, until lightly golden around the edges. Let cool completely, then freeze in a single layer before assembling.
Let ice cream soften in the refrigerator for about 15 minutes until scoopable.
Transfer to a mixing bowl and add lime zest and lime juice. Stir quickly until evenly combined.
Return ice cream to its container and freeze until slightly firm, about 30 minutes. Ice cream can be made up to 1 day ahead.
Line a sheet tray with parchment paper and clear space in the freezer before assembling.
Let ice cream soften 5–10 minutes until scoopable but not melted.
Working quickly, scoop about 2 tablespoons of ice cream onto the flat side of one cookie. Top with a second cookie and gently press until ice cream reaches the edges.
Smooth sides with a small offset spatula or butter knife if desired. Place each sandwich on the prepared tray and freeze immediately.
If ice cream softens too much during assembly, freeze tray for 10–15 minutes before continuing.
Freeze sandwiches at least 30 minutes, or until firm.
Store sandwiches in an airtight container in the freezer for up to 1 month.
Cookies and ice cream can both be made ahead, making assembly flexible whenever you’re ready to build and serve.
