
Ice Cream Sandwiches
Mary's Kitchen Crush - "Tuesday Night"
15
Prep Time (minutes)
60
Cook Time (minutes)
6
ServingsIngredients
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (200g) packed dark brown sugar
- 1 egg, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1½ cups (135g) rolled oats
- ¾ cup (90g) flour
- ½ teaspoon (3g) kosher salt
- ¼ teaspoon (1g) baking soda
- ¼ teaspoon (1g) baking powder
- ¼ teaspoon (1g) cinnamon
- 1/8 teaspoon (<1g) ground cloves
- 1/8 teaspoon (<1g) freshly grated nutmeg
- ½ cup (110g) chopped dried cherries
- ½ cup (110g) dark chocolate chunks
- 1 pint cherry ice cream
Steps
- Heat oven to 350F (176C). Line two baking sheets with parchment paper; set aside.
- Cream together butter and sugar in a large bowl with a hand mixer until light and fluffy, about 2 minutes.
- Add egg followed by vanilla; beat until combined.
- Whisk together oats, flour, salt, baking soda, baking powder, cinnamon, clove, nutmeg, dried cherries and dark chocolate in a large bowl.
- Add dry ingredients into wet and mix until combined, scraping bowl as needed.
- Using a ¼ cup/2oz/60ml) scoop, portion six cookies onto each baking sheet, leaving 2-inches (5cm) in between.
- Bake until golden brown around edges, about 15 to 17 minutes, switching sheets halfway. Cool cookies for 5 minutes on sheets.
- Transfer to a cooling rack to cool completely.
- Once cool, scoop ice cream onto six cookies. Sandwich with remaining cookies.
- Serve immediately or wrap individually and store in freezer.