Nothing beats an ice cream sandwich on a hot summer night.  Especially when they are homemade.  As a kid I use to get ice cream sandwiches at the cottage called “snack and a half,  they were oatmeal cookies filled with vanilla ice cream and dipped in chocolate.  This is my homage to my favourite childhood frozen treat.  Of course, in true Andrea Buckett cooks style, I had to add my little twist.  A touch of cinnamon in the cookie and a hit of espresso in the chocolate dip takes these cookies to an all new level.  Of course, if you are sensitive to caffeine you can certainly leave the espresso powder out and opt for plain old chocolate.  Either way you make them, they are sure to be a hit.

INGREDIENTS

Makes 20 cookies (10 ice cream sandwiches)

½ cup plus 1 Tbsp canola oil

½ cup brown sugar

¼ cup white sugar

1 tbsp warm water

1 egg

1 tbsp vanilla

1 cup white flour

1 tbsp ground cinnamon

¾ tsp salt

½ tsp baking soda

1 ¼ cups large flaked oats

2 cups semi-sweet chocolate chips

1 tbsp espresso powder

Store bought vanilla (or chocolate) ice cream

COOKING INSTRUCTIONS

1. Place a rack in the middle of the oven and preheat the oven to 325F. Line three baking sheet with parchment paper.

2. In a large bowl, use an electric hand mixer to beat ½ cup of canola oil and both sugars together until it looks like wet sand.

3. Beat in the egg and vanilla for 2min. Add in the flour, cinnamon, salt, baking soda and oats and beat until everything is well combined and no streaks of flour are left, about 1min.

4. Using a tablespoon measure, scoop a generous tablespoon of cookie dough out on to your prepared baking sheet for each cookie.  Space them at least 2in apart.

5. Use a damp hand to lightly press the cookie dough down so its flat, round and even.

6. Cook for 12-14min. Remove from oven and cool for 5min before transferring to a cooling rack.

7. Lay half the cookies bottom side up on a baking sheet and scoop about 1/3 cup of vanilla ice cream on to each cookie. Top with a second cookie and gently sandwich together.  Freeze for 20min

8. In a double boiler, melt the chocolate chips along with the espresso powder and 1 tbsp of canola oil.

9. Remove the ice cream sandwiches from the freezer and working quickly dip half of each sandwich in the melted chocolate. Return to sandwiches to the baking sheet and freeze for a minimum of 1hr.

10. Wrap each sandwich individually and store in the freezer.

TIP: The cookies have the best texture when they have sat out for 3-5min before eating (if you can wait that long)

For a printable version of this recipe click here.

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