Oatmeal Ice Cream Sandwiches
- ½ cup unsalted butter, at room temperature
- ¼ cup dark muscovado sugar
- ¼ cup natural cane sugar
- 1 egg
- 2 tablespoons honey
- 1 cup creamy natural peanut butter
- 1â…“ cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup semisweet chocolate chips, coarsely chopped
- 2 quarts premium vanilla bean ice cream
- 1 cup chopped roasted peanuts, for garnish (optional)
Instructions:
Making this recipe requires a little bit of time, since you’ll have to wait for some of the ingredients to chill, but once they are made, they’ll keep in the freezer for up to a month, so you’ll have an ice cream sandwich whenever you please.
- With an electric mixer, cream the butter and sugars together until fluffy. Add the egg, honey, and peanut butter and mix until well combined. In a large mixing bowl, combine the oat flour, baking soda, salt, and chocolate chips. Add the wet ingredients to the dry and stir until just combined. Chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough into 1½-inch balls and place them on a baking sheet 2 inches apart, using a second baking sheet as necessary. You should have about 30 cookies. Bake, rotating the trays halfway through, until the outer edges turn golden, 8 to 10 minutes. Transfer to a wire rack and let cool. Once cooled, transfer to plates and chill in the freezer for at least 20 minutes.
- Remove the ice cream from the freezer and let soften for a few minutes. Using an ice cream scoop, place one scoop of ice cream on the bottom of a cookie and top it with another cookie. Gently press down and smooth the outer edge. Roll the ice cream edge in the peanuts, pressing them to adhere, and place the sandwich back on one of the plates in the freezer. Repeat. Once fully frozen, after 20 to 30 minutes, wrap tightly in plastic wrap or parchment paper. They will keep in the freezer for up to a month.