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Ingredients
- For the cookies:
- 1 cup (226 grams) unsalted butter, at room temperature
- 1 cup ( grams) brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup (170 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups ( grams) quick cooking oats*
- 1 cup (237 ml) whole milk
- 2 cups (150 grams) marshmallows, about 20 large
- 1 teaspoon vanilla extract
- 2 cup (470 ml) heavy cream
Preparation
Step 1
To make the cookies:
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until pale and creamy. Add the egg and vanilla and mix until combined.
In a separate bowl combine the flour, salt, baking soda, and cinnamon. Add to the mixer and mix until just combined. Add the oats.
Shape into 1-2 tablespoon sized balls and place on prepared sheet pan. Bake until edges are golden but middle is still soft, about 10 minutes. Cool completely.
To make the ice cream:
Pour the milk into a medium saucepan and place over medium heat. Add the marshmallows and stir frequently as they melt into the milk. Once smooth, remove from heat and add vanilla. Pour mixture into a medium bowl and add heavy cream. Chill completely.
Once chilled, the gelatin in the marshmallows may have solidified somewhat. Simply whisk until smooth and liquid once more.
Freeze in an ice cream machine using manufacturer's instructions. Scoop into a bowl or container and place in the freezer for several hours to firm up.
To assemble the ice cream sandwiches:
Let the ice cream come to room temperature for about 10-15 minutes so that it's easier to work with. Place a scoop of ice cream on one cookie and place another on top. Press down gently to sandwich to two together.
Serve immediately or place sandwiches in the freezer for later.
*Note: Substitute rolled oats by pulsing them a few times in a food processor to break them up.