Oatmeal Cookie Ice Cream Sandwiches

Name: Oatmeal Cookie Ice Cream Sandwiches
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 cup (250 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 3/4 cup (175 mL) Robin Hood® Large Flake Oats Robin Hood® Large Flake Oats; 1/2 tsp (2 mL) ground cinnamon; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) All-Vegetable Shortening; 1/2 cup (125 mL) packed brown sugar; 1 tbsp (15 mL) corn syrup; 1 egg; 1 tsp (5 mL) vanilla extract; 4 cups (1 L) vanilla ice cream; 1/3 cup (75 mL) toasted coconut (optional)

Prep Time 10 mins

Cook Time N/A

Serves 12

Difficulty N/A

Ingredients

1 cup (250 mL) Robin Hood^® Original All Purpose Flour
3/4 cup (175 mL) Robin Hood^® Large Flake Oats
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) All-Vegetable Shortening
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) corn syrup
1 egg
1 tsp (5 mL) vanilla extract
4 cups (1 L) vanilla ice cream
1/3 cup (75 mL) toasted coconut (optional)

Robin Hood^® Original All Purpose Flour

Robin Hood^® Large Flake Oats

Directions

Step 1:

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Whisk together flour, oats, cinnamon, baking soda and salt.

Step 2:

In separate bowl and using electric mixer, beat together shortening, brown sugar and corn syrup; beat in egg and vanilla. Stir in flour mixture until combined.

Step 3:

Drop heaping tablespoonfuls of batter onto baking sheets, about 2 inches (5 cm) apart. Press down lightly with flour-dusted fork. Bake for 7 to 9 minutes or until golden. Let cool on baking sheets for 1 minute; transfer to racks and let cool completely.

Step 4:

Sandwich 1 small scoop of ice cream between two cookies. Immediately roll in coconut (if using). Freeze on baking sheet for 1 to 2 hours or until firm. Wrap in parchment paper or waxed paper and store in freezer.