Recipes  
Homemade Oatmeal Cookie Ice Cream Sandwiches
Homemade Oatmeal Cookie Ice Cream Sandwiches
Open in full-screen mode

Homemade Oatmeal Cookie Ice Cream Sandwiches

Preparation
15 MIN
Cooking
10 MIN
Freezing
2 H
Makes
9 sandwiches
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
  2. In a bowl, combine the flour, oats, baking soda, and salt. Set aside.
  3. In a bowl, cream the butter, brown sugar, oil, and corn syrup with an electric mixer. Add the egg and beat until smooth. On low speed or with a wooden spoon, stir in the dry ingredients.
  4. With a spoon, place about 22.5 ml (1 1/2 tablespoons) of dough for each cookie, spacing them so as to get about 9 cookies per sheet. Press lightly. Bake one sheet at a time, for 8 to 10 minutes or until the edges are golden brown. Cool on the baking sheet.
  5. For each sandwich, place about 60 ml (1/4 cup) of ice cream between two cookies and press lightly to evenly distribute the ice cream. Place on a baking sheet and freeze for at least 2 hours. Cover in plastic wrap for better preservation. 



Note

You can press the edges of the sandwiches in chopped nuts, chocolate, or candy.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.