Here, store-bought oatmeal cookies are spread with melted milk chocolate for ice cream sandwiches.
Servings: 6 ice cream sandwiches
- 8 ounces milk chocolate, chopped
- 12 medium to large oatmeal cookies
- 1 pint vanilla ice cream (coffee or butter pecan ice cream), slightly softened until spreadable
Place the chocolate in a heatproof container set over, but not touching, a saucepan of barely simmering water, and heat, stirring, until smooth.
Use a thin metal spatula or butter knife to spread the top half of each cookie with melted chocolate. Put the cookies on a baking sheet and refrigerate or freeze to firm the chocolate, about 30 minutes. Turn half of the cookies bottom side up and spread about 1/3 cup of ice cream over each. Gently press the remaining cookies, bottom side down, onto the ice cream. Wrap the ice cream sandwiches tightly in aluminum foil and freeze until the ice cream is firm, at least 2 hours or up to 5 days. Serve frozen.
Adapted from cookbook author Elinor Klivans.
Tested by Shaune Hayes.
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