Recipe by Realtor by day, Chef by night
OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: The Realtor's Easy Vanilla Ice Cream and The Realtor's Easy Chocolate Ice Cream They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.
Top Review by Carol G.
not exactly kid friendly, the eating part yes, but not the preparation. I would omit the choc. chips as they do not melt & are as hard as little rocks out of the freezer when the sandwiches are served. The decors are hard to apply & make a mess unless your experienced at making these sandwiches. The spreading of the dough into circles is not easy and very messy, the dough sticks to everything.
- 1⁄2 cup butter, room temp
- 3⁄4 cup packed light brown sugar
- 1 egg
- 1 cup old fashioned oats
- 3⁄4 cup all-purpose flour
- 3⁄4 cup sweetened flaked coconut
- 3⁄4 cup semisweet mini chocolate chips
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 cups ice cream, softened slightly (I used chocolate)
- rainbow sprinkles and mini chocolate chip (optional)
Directions See How It's Made
- Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
- On medium speed, beat butter until fluffy, 1-2 minutes.
- Beat in the brown sugar until smooth, 1-2 minutes.
- Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
- Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
- Bake 10-12 minutes or until JUST starting to brown lightly.
- Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
- You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
- Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.