These are not your average ice cream sandwich! July is here and what goes better with a hot summer day than making memories with cookies and ice cream. I wanted to try to make cookie specifically for an Ice Cream Sandwich. Now If you're not into that sort of thing I suppose you can enjoy with a good ol glass of milk too. Personally, I'll choose the former :) Using whole wheat flour in place of all purpose given the cookie a deeper more nutty flavor and I'll use just about any excuse to throw in cardamom into a recipe! So grab your apron and get ready to sink your teeth into sweet, sweet tastes of summer.
What you will need...
- 3/4 cup whole wheat flour
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup chocolate chips
- ice cream, for filling
- 2 parchment lined baking sheets
Preheat the oven to 350° and line 2 large baking sheets with parchment paper.
In a medium bowl, whisk the flour, cardamom, salt and baking soda. In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 1 to 2 minutes. At medium speed, beat in the egg. Beat in the buttermilk and vanilla until just smooth, then beat in the dry ingredients. Fold in the oats and chocolate chips.
Using a 2-tablespoon ice cream scoop, scoop mounds of dough onto each baking sheet, spacing about 2 inches apart. Bake in the lower and upper thirds of the oven for 13 minutes, until the cookies are puffy and set; rotate the sheets halfway through baking. Allow to cool for 5 minutes on the cookie sheets then transfer to racks to cool completely.
For each ice cream sandwich, scoop the ice cream onto the underside of a cookie and top with another cookie. If your not going to eat right away, wrap in plastic and freeze until the ice cream is just firm, about 30 minutes.