Average Rating: 5TOTAL TIME: Prep: 40 min. + freezing Bake: 15 min./batch + cooling
YIELD: 7 servings.Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups quick-cooking oats
- 1/4 cup chopped raisins, optional
ASSEMBLY:- 3 cups vanilla ice cream
- 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping
Instructions
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.
- 2. Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
- 3. To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze until firm. Repeat with remaining cookies and ice cream.
- 4. Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off.
- 5. Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in plastic for longer storage.
Nutrition Facts
1 ice cream sandwich: 580 calories, 29g fat (16g saturated fat), 86mg cholesterol, 364mg sodium, 74g carbohydrate (50g sugars, 3g fiber), 7g protein.
