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Crunchy Ice Cream Sandwiches

in Diana's Recipe Book

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Servings: 9
1/3 cup butter or margarine
1/2 cup firmly packed brown sugar
1/4 cup dark corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
2 cups quick-cooking rolled oats
1/2 cup sweetened shredded dried coconut or sliced
1 quart strawberry or peach ice cream

1. Lightly butter a 10x15-inch rimmed baking pan. Line
pan with a 15x20 inch piece of cooking parchment,
spreading it smooth (edges will stick up above pan rim).
Butter and flour parchment.

2. In a 2 to 3 quart pan over medium-high heat, melt 1/3 cup butter, stirring
often, about 2 minutes. Remove from heat and add sugar, corn syrup, vanilla, and
salt; stir until smooth. Add oats and coconut; mix until evenly blended. Scatter oat
mixture in lined pan; with a long metal spatula, spread mixture level.

3. Bake in a 375° F regular or convection oven until cookie
is browned at edges and bubbling all over, about 10
minutes. Let cool just until cookie begins to firm but is still
warm, about 2 minutes (if too cool, cookies will crack
when cut). Invert a 12x15 inch baking sheet over
pan; holding pan and sheet together, carefully invert
cookie onto sheet. Cut into 18 rectangles 2 1/2 by 3 1/3
inches. Let cool.

4. Return 9 of the cookies, smooth side up, to lined pan,
setting them side by side in a single layer to make a snug
rectangle in half the pan.

5. With scissors, snip through opposite sides of ice cream
carton from top to bottom; peel carton from ice cream
and discard. Working quickly, place ice cream on a board
(if round, trim off 1 side and lay on flat side). With a long,
heavy knife, cut crosswise into 1/2-inch-thick slices. Set
slices side by side over cookies in pan; fill in any bare
spots with ice cream scraps to cover completely, and trim
off any excess. Freeze remaining ice cream for other uses.
Cover ice cream with remaining 9 cookies, matching the
orientation of bottom cookies. Wrap pan airtight and freeze
until ice cream is firm, at least 3 hours.

6. Lift ice cream sandwiches on parchment from pan and transfer to a board. Cut
between cookies; trim sandwich edges with a knife, if desired. Serve, or wrap
sandwiches individually airtight and freeze up to 2 weeks.

NOTES: Buy ice cream in cardboard cartons, not plastic tubs (you need to be able
to snip the cartons and peel them off, then quickly slice the ice cream). It's easiest
to use ice cream in rectangular cartons, but round ones will work.

Makes 9 Ice Cream Sandwiches.

Source: Sunset Magazine
Date: July 22, 2002

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