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Cardamom-Oatmeal Cookie Ice Cream Sandwiches
© Con Poulos

Cardamom-Oatmeal Cookie Ice Cream Sandwiches

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 10
  • MAKE-AHEAD

These spiced-just-right oatmeal cookies are the perfect texture for ice cream sandwiches—chewy and soft.

  1. 3/4 cup all-purpose flour
  2. 1 teaspoon ground cardamom
  3. 1 teaspoon kosher salt
  4. 1/2 teaspoon baking soda
  5. 1 stick unsalted butter, softened
  6. 3/4 cup packed light brown sugar
  7. 1 large egg
  8. 1/4 cup buttermilk
  9. 1 teaspoon pure vanilla extract
  10. 1 1/2 cups old-fashioned rolled oats
  11. 1 pint ice cream, for filling
  1. Preheat the oven to 350° and line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk the flour, cardamom, salt and baking soda. In a large bowl, using 
an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 1 to 2 minutes. 
At medium speed, beat in the egg. Beat in the buttermilk and vanilla until just smooth, then beat in the dry ingredients. Fold in the oats.

  3. Using a 2-tablespoon ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 
2 inches apart. Bake in the lower and upper thirds of the oven for 
13 minutes, until the cookies are puffy and set; shift the sheets halfway through baking. Transfer the cookies to racks to cool completely.

  4. For each ice cream sandwich, scoop 3 tablespoons of the ice cream onto the underside of a cookie and top with another cookie. Wrap in plastic and freeze until the ice cream is just firm, about 
30 minutes.
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