By: Jessica Ivaska | August 23 2011
Posted in Recipes - Seattle Recipes

The ice cream sandwiches you can pick up at the corner store or local 7-11 can hit the spot on occasion. Like those times when you’re reminiscing about childhood $.25 treats and have a hankering for slightly soggy cookies and run-of-the-mill, mass-produced, artificially flavored ice cream. We don’t mean to make it sound that bad, really. Sometimes they do truly hit the spot. But once you enjoy what we like to call a real ice cream sandwich, your taste buds will thank you—and probably never crave those wax-paper wrapped squares again.

Now, we’ll admit these take a little more time than unwrapping a frozen treat and biting right in, but not much.  By utilizing local, handcrafted ice cream and local cookies, you don’t have to bake a thing! And because both Snoqualmie Ice Cream and Cougar Mountain Cookies are available at many Seattle-area grocery stores, you can pick up the ingredients just as easily as a box of dilly bars—only the results will taste much better.

Rich chocolate ice cream, nestled between two oatmeal chocolate chunk cookies = sandwich bliss. Plus, oats give you a dose of fiber, so you can almost call it a “healthy” treat…almost.

Oatmeal Cookie Ice Cream Sandwiches
makes 4 sandwiches

Ingredients
½ pint Mukilteo Mud Snoqualmie Ice Cream, slightly softened    
1 box Cougar Mountain Oatmeal Chocolate Chunk Cookies
4 tablespoons peanut butter

Directions
Spread ½ tablespoon of peanut butter on each of the cookies (on the bottom or “flat” side). Take 4 of the cookies and lay them on a plate with the peanut butter side facing up. Place ¼ cup ice cream onto of the peanut butter on each of 4 the cookies, then top with the final 4 cookies (peanut butter side facing ice cream). Gently push down on the cookies so that the ice cream reaches towards the edge and place back in freezer for 30 minutes to firm. These can be made ahead and frozen for up to a week!

< Prev		Next >