Toffee Cookie Ice-Cream Sandwich

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READY IN: 12mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • COOKIES: To make cookies, heat oven to 350°F.
  • In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
  • Add egg and vanilla and beat well.
  • Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
  • Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
  • Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
  • Soften ice cream until it can be stirred but is not melted.
  • The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
  • Add toffee bits and mix well.
  • While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
  • Freeze until ice cream is solid.
  • Store in an airtight container in the freezer.
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