An ice cream sandwich remix: Oatmeal cookies & clotted cream

Do you remember your first ice cream sandwich?  Was it a Hood vanilla ice cream sandwiched between two soft chocolate wafers in the shape of a rectangle?  That little treat was what I looked forward to everyday in elementary school.  The lunch bell rings, the kids scramble in line for their lunch.  I take out the quarter that was meant for a small carton of milk and trade it for a Hood ice cream sandwich instead (or a Hoodsie when I wanted to change things up).  I’m not certain my mother ever found me out…

Stacked: clotted cream ice cream sandwiched between oatmeal cookies

Stacked: clotted cream ice cream sandwiched between oatmeal cookies

I decided to make semi-homemade oatmeal cookie ice cream sandwiches out of the sheer desire to use up the packet of rolled oats that’s taking up space in our small kitchen.  To give it a little local flavor I used clotted cream Cornish ice cream instead of plain vanilla and surprised even myself.  The cookies has a nice chewy middle but nice and crumbly on the sides; on its own they might be a touch too sweet but the clotted cream ice cream balanced it out really well.  Though I’m not sure vanilla ice cream would have had the same effect.

Cookies n cream: oatmeal cookies w/ clotted cream ice cream

Cookies n cream: oatmeal cookies w/ clotted cream ice cream

Yes, it is cold outside but it’s never too cold for ice cream – when you’re indoors anyway.  So I’ll be here with the heat cranked up and chilling out with another ice cream sandwich, a treat for finishing all my Xmas shopping early.  Happy 12.12.12 everyone!

Oatmeal & chocolate chip cookies (from the Better Homes & Gardens cookbook, 2006)
Ingredients3/4 cup butter, softened (I used only 1/2 cup and it was fine)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon (optional but I included it)
1/4 tsp ground cloves (optional but I included it)
2 eggs
1 tsp vanilla (I used only 3/4 tsp)
1 1/2 cups all purpose flour
2 cups rolled oats
3/4 cup chocolate chips

Instructions
1. Preheat oven to 375°F/190°C.  In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 sec.  Add brown sugar, granulated sugar, baking powder, baking soda, 1/4 tsp salt, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl.  Beat in eggs and vanilla.  Beat in as much of the flour as you can.  Stir in remaining flour then stir in rolled oats.  Add chocolate chips and mix.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet and bake for 8 – 10 minutes or until edges are light brown.  Let cool completely before adding on the ice cream.

I let my ice cream soften a bit too much before I sandwiched it between the cookies, making it a little messy.  Next time I’ll try using a circular cookie cutter to shape the ice cream for a more polished look.

Not so bite sized

Not so bite sized

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