Oatmeal Cookie Ice Cream Sandwiches

IMAGE SOURCE: KELSEY BANFIELD | BABBLE

There are several treats I like to eat whenever I visit San Francisco, and the It’s-It ice cream sandwich is at the top of my list. It is a magical combination of flavored ice cream (mint chip is my favorite), sandwiched between thick oatmeal cookies, and dipped in dark chocolate. These legendary desserts were created in 1928 by George Whitney, the owner of Playland at the Beach, a local San Francisco amusement park.

Since I live on the opposite coast it is pretty rare that I get to eat It’s-It in its native surrounding. So, I’ve done the next best thing and figured out how to make them at home. When it’s just my family I use either chocolate or mint chip ice cream. But for parties I break out all the pretty colors so guests can choose their favorite. It is really fun that way!

Oatmeal Cookie Ice Cream Sandwiches

cookie recipe adapted from Quaker Oats
Makes: 24 cookies (12 sandwiches)

Ingredients

• 2 1/2 sticks unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• Ice cream of your choice (I used mint chocolate chip, chocolate, vanilla, raspberry, and orange cream)
• Chocolate shell

Directions

1. Preheat the oven to 375 F. Line two baking sheets with parchment paper and set aside.

2. In the bowl of an electric mixer beat the butter and sugars until light and fluffy. Then beat in the egg and vanilla until smooth.

3. Mix the flour, baking soda, cinnamon, and salt in a bowl. Turn the mixer on low and slowly add in the dry ingredients until just combined. Then mix in the oats until completely incorporated.

4. Drop the batter by rounded teaspoonfuls onto the cookie sheets about 2-inches apart. Bake for 10-12 minutes, or until browned around the edges and set in the middle. Allow them to cool for 2 minutes on the baking sheets. Then transfer them to a wire rack to cool completely.

5. Once the cookies have cooled, place them in a freezer bag and freeze for 3 hours, or up to 1 day.

6. To assemble the sandwiches line a baking sheet with parchment paper.

7. Remove the cookies from the freezer. Remove the ice cream from the freezer and allow it to sit at room temperature for about 10 minutes to soften. Scoop the ice cream onto the bottom of one oatmeal cookie and sandwich it closed with another cookie.

IMAGE SOURCE: KELSEY BANFIELD

8. Pour the entire hard shell topping into one bowl. Dip the ice cream sandwiches in, flipping to coat well. Then place the dipped sandwiches on the lined baking sheet. Freeze the sandwiches for 2 hours. Then wrap each sandwich individually with plastic wrap and freeze for up to 1 week before eating.

Source: Babble.com