Crunchy Ice Cream-Cookie Sandwiches

Crunchy Ice Cream-Cookie Sandwiches
Photo by James Carrier


  • 1 quart strawberry or peach ice cream
  • ¼ teaspoon salt
  • ½ cup sweetened shredded dried coconut or sliced almonds
  • About 1/3 cup butter or margarine
  • ¼ cup dark corn syrup
  • 1 teaspoon vanilla
  • ½ cup firmly packed brown sugar
  • + 1 more ingredients
    • 2 cups quick-cooking rolled oats

1. Lightly butter a 10- by 15-inch rimmed baking pan. Line pan with a 15- by 20-inch piece of cooking parchment, spreading it smooth (edges will stick up above pan rim). Butter and flour parchment. 2. In a 2- to 3-quart pan over medium-high heat, melt 1/3 cup butter, stirring often, about 2 minut...

View full recipe at My Recipes


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