Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.
Provided by Claire Saffitz
Categories Bon Appétit Oatmeal Cookies Ice Cream Sandwich Dessert Frozen Dessert Summer
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the Cookies
- Preheat oven to 350°F. Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5-8 minutes. Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
- Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground. Add brown sugar and pulse to combine. Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl. With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
- Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.). Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake). Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
- Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12-15 minutes. Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment. Turn half of cookies over (you'll have 2 extra).
- Prepare Ice Cream
- Remove 2 pints of ice cream (same flavor) from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
- Assembly
- Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
- Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.
- Do Ahead
- Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze. Sandwiches can be assembled 5 days ahead; keep frozen.
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Kojo Dc
[email protected]I'm not a big fan of oatmeal, but I loved these cookies! The ice cream really balances out the flavor of the oatmeal.
Samas Khan
[email protected]These cookies are delicious! I love the combination of oatmeal and ice cream. They're the perfect summer treat.
Lizwi Makumeni
[email protected]I've made these cookies several times and they're always a hit. They're the perfect balance of chewy and soft.
Frank Guterson
[email protected]These cookies are so easy to make and they're always a crowd-pleaser. I highly recommend them.
mosharraf bappi
[email protected]I made these cookies for a bake sale and they were a huge hit! Everyone loved them.
Semane Adnew
[email protected]I accidentally used salted butter instead of unsalted butter. The cookies were still good, but they were a bit too salty for my taste.
Dushan kumarage
[email protected]I'm allergic to nuts, so I used sunflower seed butter instead of peanut butter. The cookies were still delicious.
Kimberly simpson
[email protected]I didn't have any vanilla extract, so I used almond extract instead. The cookies still tasted great.
Kecho Kecho
[email protected]I had a hard time finding rolled oats, but I was able to use quick oats instead. The cookies still turned out great.
Adnan jabbar
[email protected]These cookies are a bit too sweet for my taste, but I still enjoyed them. I think they would be perfect for a party or potluck.
Nooraddin Ak
[email protected]I made these cookies for my kids and they loved them! They're the perfect after-school snack.
James Pepe
[email protected]These cookies are a great way to use up leftover oatmeal. They're also a healthier alternative to traditional ice cream sandwiches.
Even Intense
[email protected]I love the chewy texture of these cookies. They're perfect for a quick snack or dessert.
Rachael Heaven
[email protected]These cookies are so easy to make and they taste amazing! I've already made them twice and I'll definitely be making them again.
Edwin Thabiso
[email protected]I'm not a big fan of oatmeal, but I loved these cookies! The ice cream really balances out the flavor of the oatmeal.
Jaime Andre
[email protected]These cookies are delicious! I love the combination of oatmeal and ice cream. They're perfect for a summer treat.
Toufiq Ahmad koki khel
[email protected]I love this recipe! It's so easy to follow and the cookies turn out perfect every time. I've made them several times already and they're always a hit.
Tayyab khan khan
[email protected]These are the best ice cream cookie sandwiches I've ever had! The cookies are perfectly chewy and the ice cream is creamy and flavorful. I highly recommend this recipe.
Ur moms Gay.
[email protected]I made these cookies for a party and they were a hit! Everyone loved them. They're so easy to make and they taste amazing.
{clementine}
{clementine}[email protected]These oatmeal ice cream cookie sandwiches are a delicious and easy-to-make treat! The cookies are chewy and flavorful, and the ice cream is creamy and smooth. I love that you can make them ahead of time and freeze them, so they're perfect for a quick