Description
Indulge in the refreshing taste of summer with Rhubarb Ice Cream Sandwiches. These delightful treats feature creamy, tangy rhubarb ice cream nestled between chewy oat cookies, offering a perfect blend of textures and flavors. Ideal for gatherings or a quiet afternoon snack, these sandwiches evoke nostalgia and joy in every bite. Experience a burst of flavor that celebrates the season’s bounty!
Ingredients
Scale
- 1 cup rhubarb (chopped)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- Pinch of salt
- 2 cups vanilla or strawberry ice cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, toss chopped rhubarb with sugar until coated. Cook in a saucepan over medium heat for 5–7 minutes until softened.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla.
- Gradually add flour, baking soda, salt, and oats to the wet mixture until combined.
- Drop rounded tablespoons of dough onto lined baking sheets and bake for 10–12 minutes until golden around the edges but soft in the center.
- Cool cookies completely on racks. Assemble by spreading rhubarb filling and ice cream between two cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added texture, mix in chocolate chips or nuts to the cookie dough. Experiment with different ice cream flavors or use whipped cream as an alternative filling for a lighter treat.