Ice cream sandwiches

By Mary Berg
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ice_cream_sandwiches
SERVES
6

Ingredients

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) packed dark brown sugar
  • 1 egg, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/2 cups (135 g) rolled oats
  • 3/4 cup (90 g) flour
  • 1/2 teaspoon (3 g) kosher salt
  • 1/4 teaspoon (1 g) baking soda
  • 1/4 teaspoon (1 g) baking powder
  • 1/4 teaspoon (1 g) cinnamon
  • 1/8 teaspoon (<1 g) ground cloves
  • 1/8 teaspoon (<1 g) freshly grated nutmeg
  • 1/2 cup (110 g) chopped dried cherries
  • 1/2 cup (110g) dark chocolate chunks
  • 1-pint cherry ice cream

Directions

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

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