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Buttercrunch Oatmeal Cookie Ice Cream Sandwiches

Buttercrunch Oatmeal Cookie Ice Cream Sandwiches

Libby with Lemony Thyme
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 6

Ingredients
  

  • 1/2 cup butter room temperature
  • 2/3 cup brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 3/4 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. nutmeg
  • 1 cup old fashioned oats
  • 3/4 cup butterscotch chips
  • 1 Pt. Buttercrunch Ice Cream

Instructions
 

  • In a medium bowl, cream butter and sugar, then add in egg and vanilla and blend until smooth.
  • In a separate bowl combine flour, baking soda, salt, and nutmeg. Add the flour mixture to the butter/sugar until blended then gradually work in the oatmeal and chips.
  • Roll dough into 4 equal size logs and chill for 10 minutes.
  • Line a small baking pan with parchment paper. Using a small ice cream scoop, make 12 ice creams balls and return to freezer.
  • Preheat oven to 350 degrees.
  • Slice chilled dough into 1 inch thick pieces, flatten slightly and baked on parchment lined baking sheet 9-11 minutes.
  • Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
  • Make ice cream sandwiches by placing a frozen ice cream ball in between two cookies. Makes 12 sandwiches.