My daughter and I were walking through the grocery store when the ice cream aisle called out to us. I just wanted a 1/2 gallon of ice cream, but she made a bee-line to the ice cream sandwiches. After a few seconds of her trying to convince me to buy them, I stuck to my budget and said no because they cost way too much. Then I decided I could probably make them for much less at home and that made her very happy. So as I was coming up with my baking plan to make these ice cream cookie sandwiches, I decided why not try to make them a little bit healthier by adding some oatmeal to the cookie. So that's just what I did...and this is how the great ice cream sandwich experiment turned out.
1 box of devil's food cake mix
1 cup water
4 cups of oatmeal (old fashioned)
ice cream of choice
Using an electric mixer, mix cake mix with eggs, water and oatmeal until it forms a very thick stiff batter. To make the giant cookies, use an ice cream scoop to portion them out and place them on a greased baking sheet. Then take a spoon coated with oil or cooking spray to flatten the raw cookie dough down. Bake in a 350 degree oven for 13-15 minutes until the cookies feel dry on the top. Take out of the oven and allow to sit for 5 minutes on the baking tray to cool. Then remove them and allow them to fully cool on a cookie rack. Once at room temperature, find matching size cookies and add some ice cream in between. These are large ice cream sandwiches so you cut them in half to share for little tummies. Note: You can make the ice cream sandwiches ahead of time and store them in freezer bags to eat as you wish. Just remove them out of the freezer for 2-3 minutes before serving. Enjoy. Makes16 large cookies (8 ice cream sandwiches).
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