Are you looking for a fun, cool summer dessert? Try these Toffee Cookie Ice Cream Sandwiches. This is truly a case where the whole is yummier than the sum of its parts. The cookies are delish as is the ice cream, but together they are fabulous. The ones in the photo are a bit wonky - it's not easy to photograph ice cream in July, but you can work a bit harder to make yours more symmetrical and they'll be picture-perfect!
Toffee Cookie Ice Cream Sandwiches
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups rolled oats
1/2 cup finely chopped chocolate (bitter or semi-sweet)
Preheat oven to 350.
In small bowl, whisk together the flour, baking soda, cinnamon, and salt.
In large bowl, beat butter and sugars until light and fluffy. Add the egg and vanilla, mix well. Stir in the flour mixture until just combined. Stir in the oats and chocolate. Drop by tablespoon-size balls onto ungreased baking sheet, leaving 3 inches between cookies. (You'll have approximately 24.) Bake 10-12 minutes. Transfer to a rack and cool completely.
The Ice Cream
Soften one pint of vanilla ice cream (homemade, if you're feeling ambitious!) until it can be stirred. Make sure it does not entirely melt. Add one cup crushed toffee bits (found in the chocolate chip section).
Scoop a bit onto a cooled cookie, top with another cookie; repeat. Freeze until the ice cream is solid. Store in an airtight container.
Leah's notes: I used self-rising flour in place of the flour/salt/baking soda and the cookies were perfect. I used semi-sweet chocolate chunks and roughly chopped them. Next time I will reduce the amount of toffee bits - maybe 3/4 cup to one pint ice cream. The ice cream was very soft with a full cup of toffee and consequently melts very quickly once it's removed from the freezer.
Recipe credit: A friend cut this recipe from a local paper - I believe the article was a cookbook review, but the clipping I have doesn't name the book or author. If you know the source, please pass it on. There are probably other recipes I need in this cookbook . . .