Everyone remembers sitting on the porch, playing jump rope, hide and seek or swimming in the neighborhood swimming pool and we all heard a sound that brought joy to our hearts…the ice cream truck.  Where the selections were endless; king cone, chocolate éclair, strawberry short cake, etc. but I believe the most prized of all was the classic Ice Cream Sandwich.  It was simple yet divine.  This recipe will take you back to the good ol’ days with mom’s homemade oatmeal raisin cookies as the out layers of the sandwich with a creamy vanilla ice cream filling.

 Classic Oatmeal Cookie Ice Cream Sandwiches

Image via:  Bare Feet in the Kitchen

Serves: 6

Total Time: 3 hr. 27 min.

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Ingredients

1 cup of Light Brown Sugar

2 Eggs

2 sticks of Unsalted Butter, room temperature

1 cup of Granulated Sugar

½ teaspoon of Salt

1 ¼ cups of All-Purpose Flour

1 teaspoon of Baking Soda

1 teaspoon of Baking Powder

½ cup of Chopped Pecans

1 cup of Golden Raisins

3 cups of Rolled Oats

1-2 pints of Vanilla Ice Cream

Image via: Kiss My Spatula

Directions

1)      Preheat the oven to 350 degrees F.  Bring out an electric mixer, put the sticks of butter and sugar in a large bowl and cream them until they turn into a fluffy and light mixture (approx. 3 min.).  Next, one at a time, crack the two eggs into a measuring cup and beat into the mixer.

2)      Take out a mixing bowl, and whisk together the dry ingredients (salt, flour, baking powder, baking soda, and cinnamon).  Gradually add large spoonful amounts of the dry ingredients into the creamed mixture.

3)      Once all of the dry ingredients have been combined with the wet you want to begin to fold the raisins, pecans, and oats with a rubber spatula.  When everything has been blended together evenly, start scooping about 2-inch-diameter of cookie dough and place it onto a parchment paper lined cookie sheet.  Make sure to leave a space about 1-inch apart between dough rolls.

4)      Lightly pat the tops of each of the circular dough pieces and set into the oven for about 12 min.  Then place the cookies on a wire rack or non-stick area for them to cool for 45 minutes.  Now remove the ice cream from the freezer so it can soft before making the sandwiches.

5)      Take the cooled cookies and turn them face side up on the plate.  Scoop out about ½ -cup of ice cream on three of the cookies, smearing and evening out the ice cream with a spatula all the way to the edge. Then add the second cookie on top of the one with the ice cream, press down so there will be a cohesive bond.  Freeze for 2 hours or until they are solid.

• Optional: You can roll the sides of the cookies in chopped chocolate chips or chopped pecans.

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