Oatmeal cookie ice cream sandwich
This recipe combines three all-time favorites: oatmeal cookies, ice cream and chocolate!
Chef Emily Luchetti Waterbar Restaurant
, San Francisco
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12 tbsp. unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 tsp. vanilla extract
2 cups old-fashioned oats
1 cup all-purpose flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
10 scoops of your favorite ice cream
8 oz. bittersweet chocolate
Preheat oven to 350 degrees. Beat butter and sugars until smooth and creamy. Add eggs and vanilla extract. Add oats and dry ingredients. Mix just until combined. Using 2 measuring tablespoons for each cookie, place the cookie balls several inches apart on parchment-lined baking sheets. There should be 20 cookies. Bake until brown, 10 to 12 minutes. Cool to room temperature.
Make 10 ice cream sandwiches using a scoop of ice cream and 2 cookies. Place back in the freezer.
Melt chocolate over a double boiler. Cool slightly; you do not want it to be hot. Transfer chocolate to a small bowl but one wide enough to fit the ice cream sandwich. One at a time, dip the ice cream sandwiches into the chocolate, coating half the sandwich. Place on parchment-lined baking sheets and freeze until chocolate hardens.