Summer is so close I can almost taste it! One of my favorite summer treats is an ice cream sandwich! It combines the best of both worlds, a delicious cookie with some creamy local ice cream stuffed into the middle. Here in Montana we have a local company that makes the best ice cream. My favorite flavors include, Huckleberry and Graham Slam. But for this particular combination I love the sweet and tangy Huckleberry with the brown sugar sweetness of the oatmeal cookie. My mouth is watering just thinking about them!
Before we get started, don't forget the click the links below my images to shop like items that I post in my photographs. I love love love all the kitchen items that I like and many that I own myself and am waiting to share on the blog soon!
Oatmeal Cookie Ice Cream Sandwiches: Preheat the oven to 350° Fahrenheit
In a bowl using a hand mixer, cream the brown sugar and the butter
Add in the baking powder, cinnamon and the vanilla extract
Next, add in the gluten free flour and beat until combined
Lastly, toss in your gluten free oats and beat gently until just combined
Grab pinches of the cookie dough and place on a greased baking sheet
- 1 stick of warm butter
- 1/2 cup of gluten free oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of baking powder
- 3/4 cup of gluten free flour
- 3/4 cup of light brown sugar
- 1 teaspoon vanilla extract
Using your fingers press the cookies down so they are flat and round shaped still! Bake for 15 minutes until golden brown and let cool until very cool
Ice Cream, choose a flavor of your choice, and thaw the ice cream slightly while the cookies bake, and get your ice cream scoop out and ready!