Ice Cream Sandwiches Image

Ice Cream Sandwiches

Mary's Kitchen Crush - "Tuesday Night"

Prep Time
Cook Time


  • 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


  1. Heat oven to 350F (176C). Line two baking sheets with parchment paper; set aside.
  2. Cream together butter and sugar in a large bowl with a hand mixer until light and fluffy, about 2 minutes.
  3. Add egg followed by vanilla; beat until combined.
  4. Whisk together oats, flour, salt, baking soda, baking powder, cinnamon, clove, nutmeg, dried cherries and dark chocolate in a large bowl.
  5. Add dry ingredients into wet and mix until combined, scraping bowl as needed.
  6. Using a ¼ cup/2oz/60ml) scoop, portion six cookies onto each baking sheet, leaving 2-inches (5cm) in between.
  7. Bake until golden brown around edges, about 15 to 17 minutes, switching sheets halfway. Cool cookies for 5 minutes on sheets.
  8. Transfer to a cooling rack to cool completely.
  9. Once cool, scoop ice cream onto six cookies. Sandwich with remaining cookies.
  10. Serve immediately or wrap individually and store in freezer.