Crunchy Ice Cream Cookie Sandwiches
About 1/3 cup butter or margarine
1/2 cup strongly packed brown sugar
1/4 cup dark corn syrup
1 teaspoon vanilla extract
2 cups quick-cooking rolled oats
1/2 cup sweetened shredded dried coconut or chopped almonds
1 quart strawberry or peach ice cream *
* Buy ice cream in cardboard containers, not plastic tubs (you have to have the ability to snip the containers and peel them off, then quickly slice the ice cream). It’s simplest to utilize ice cream in rectangle-shaped containers, but round ones will work.
Lightly butter a 10 x 15-inch rimmed baking pan. Line pan with a 15 x 20-inch piece of cooking parchment, spreading it smooth (edges will stick up above pan rim). Butter and flour parchment.
In a 2- to 3-quart pan over medium-high heat, melt 1/3 cup butter, stirring often, about 2 minutes. Remove from heat and add sugar, corn syrup, vanilla extract and salt; stir till smooth. Add oats and coconut; mix up until evenly combined. Scatter oat mixture in lined pan; with a long metal spatula, spread mix level.
Bake in a 375 degrees F regular or stove up until cookie is browned at edges and bubbling all over, about 10 minutes. Let cool simply till cookie begins to company however is still warm, about 2 minutes (if too cool, cookies will break when cut). Invert a 12 x 15-inch baking sheet over pan; holding pan and sheet together, carefully invert cookie onto sheet. Cut into 18 rectangles 2 1/2 x 3 1/3 inches. Let cool.
Return 9 of the cookies, smooth side up, to lined pan, setting them side by side in a single layer to make a tight rectangle in half the pan.
With scissors, snip through opposite sides of ice cream container from leading to bottom; peel carton from ice cream and dispose of. Working rapidly, place ice cream on a board (if round, cut off 1 side and lay on flat side). With a long, heavy knife, cut crosswise into 1/2-inch thick pieces. Set slices side by side over cookies in pan; fill in any bare spots with ice cream scraps to cover entirely, and trim off any excess. Freeze staying ice cream for other uses. Cover ice cream with remaining 9 cookies, matching the orientation of bottom cookies. Wrap pan airtight and freeze until ice cream is firm, at least 3 hours.
Raise ice cream sandwiches on parchment from pan and transfer to a board. Cut between cookies; trim sandwich edges with a knife, if preferred. Serve, or wrap sandwiches separately airtight and freeze up to 2 weeks.
Per sandwich: 338 cal., 40% (135 cal.) from fat; 5 g protein; 15 g fat (5.8 g sat.); 49 g carbohydrate (2.1 g fiber); 202 mg salt; 36 mg chol