Oatmeal Cookie Ice Cream Sandwiches

 Your favorite ice cream between soft chewy cardamom oatmeal cookies...Ummm YES PLEASE! 

Your favorite ice cream between soft chewy cardamom oatmeal cookies...Ummm YES PLEASE! 

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
  1. Preheat the oven to 350° and line 2 large baking sheets with parchment paper.

  2. 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.

  3. 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.


  4. 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.

Tanya YoungmanComment