Oatmeal Ice Cream Sandwiches

Name: Oatmeal Ice Cream Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters packed brown sugar; 237 milliliters butter-flavored shortening; 2 eggs; 237 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 237 milliliters chopped pecans; 473 milliliters quick-cooking oats; 1 teaspoon salt; 118 milliliters sugar; 237 milliliters vanilla or white chips; 1 teaspoon vanilla extract; 1 gallons vanilla ice cream

Oatmeal Ice Cream Sandwiches

You can never have too many dessert recipes, so give Oatmeal Ice Cream Sandwiches a try. This recipe makes 24 servings with 393 calories, 5g of protein, and 21g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of sugar, salt, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a bowl, cream shortening and sugars. Beat in eggs and vanilla.

Ingredients you will need

Shortening

Vanilla

Cream

Egg

Equipment you will use

Bowl

Combine dry ingredients; gradually add to the creamed mixture. Stir in the chips and pecans.

Ingredients you will need

Pecans

French Fries

Drop by heaping teaspoonfuls 3 in. apart onto lightly greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 375° for 10-12 minutes or until golden brown.

Equipment you will use

Oven

Remove to wire racks to cool.

To make ice cream sandwiches, place a scoop of ice cream on the bottom of half of the cookies. Top with remaining cookies; wrap in plastic wrap.

Ingredients you will need

Ice Cream Sandwiches

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Place on a baking sheet; freeze.

Equipment you will use

Baking Sheet

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

packed brown sugar 237milliliters

butter-flavored shortening 2

eggs 237milliliters

all-purpose flour 1teaspoons

ground cinnamon 237milliliters

chopped pecans 473milliliters

quick-cooking oats 1teaspoon

salt 118milliliters

sugar 237milliliters

vanilla or white chips 1teaspoon

vanilla extract 1gallons

vanilla ice cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.