TOFFEE COOKIE ICE-CREAM SANDWICH

Toffee Cookie Ice-Cream Sandwich image

Provided by Chef mariajane

Time 12m

Yield 12 sandwiches

Number Of Ingredients 13

2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups rolled oats
1/2 cup finely chopped chocolate (bitter or semi-sweet)
2 cups vanilla ice cream
1 cup crushed toffee pieces

Steps:

COOKIES: To make cookies, heat oven to 350°F.
In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
Add egg and vanilla and beat well.
Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
Soften ice cream until it can be stirred but is not melted.
The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
Add toffee bits and mix well.
While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
Freeze until ice cream is solid.
Store in an airtight container in the freezer.