Yes, I am serious. And no, I’m not five. I am, in fact, four times that age. And I have to say that, no matter how old you are, a good ice cream sandwich is a truly fine thing. Forget ice cream between wafers. These are thick, substantial and delicious: soft freshly baked cookies perfectly complemented by inch thick ice-cream. The cookie recipe is from my flatmate Fin, and they are lovely with or without ice cream.
Ice Cream Sandwiches with Oatmeal Cookies
Vanilla, chocolate or caramel ice cream
For the cookies:
3/4 cup oil
1 cup brown sugar
1 teaspoon vanilla essence
3/4 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups oats
1 cup raisins
Mix the oil and brown sugar, then add the egg and vanilla essence. In a separate bowl mix/sift the flour, baking soda, salt and cinnamon. Add the two together and mix thoroughly, then add the oats and raisins. Let the mixture sit for a least an hour. Heat the oven to 180 degrees celsius, then bake for 8-12 minutes on well greased trays. Use relatively large balls of the mixture. You want to end up with a large cookie. Watch carefully – they can burn quickly, and it is important to make sure they don’t overcook and harden too much. Once they are cooked, remove and allow to cool completely.
This recipe is a double batch from what you would need for sandwiches, but there are far worse things in life than too many cookies.
Once the cookies are cool, scoop ice cream onto a base cookie, and then top with another, pressing down firmly. In terms of ice cream flavours, I used two: vanilla and homemade salty caramel. I think any combination of vanilla, chocolate and vanilla would be excellent. Serve immediately, and eat messily with your fingers.