Irresistible Rhubarb Ice Cream Sandwiches (Oat Cookie)

Rhubarb Ice Cream Sandwiches (Oat Cookie) are the perfect way to capture the essence of springtime indulgence. Imagine biting into a soft, chewy oat cookie that gives way to a burst of tangy rhubarb ice cream, all while your taste buds dance with delight. coconut lime cupcakes The aroma wafts through the air like a sweet promise, making it impossible not to anticipate this delightful treat.

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I can still remember the first time I attempted to make these Rhubarb Ice Cream Sandwiches. It was one of those lazy afternoons when my kids were looking for something fun to do. As we mixed ingredients and giggled over flour-covered noses, these sandwiches became our family’s go-to summer dessert. They’re perfect for picnics, barbecues, or just a sweet escape at home. For more inspiration, check out this chewy caramel coconut cookies recipe.

I once surprised my friends with these sandwiches at a summer gathering, and their delighted reactions were unforgettable!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Rhubarb: Choose bright red stalks for the best color and flavor; avoid any that looks wilted.
• Cream: Use heavy cream for rich, creamy ice cream that melts beautifully in your mouth.
• Granulated Sugar: This will enhance the sweetness of your ice cream and cookie dough.
• Old-Fashioned Oats: The heartiness adds texture and pairs wonderfully with the creamy ice cream.
• Butter: Room temperature butter helps create a soft cookie base; don’t skimp!
• All-Purpose Flour: Essential for binding your cookies together; measure carefully for best results.
• Baking Soda: This ingredient helps your cookies rise perfectly without being too cakey. peach upside down cake.
• Salt: Just a pinch enhances all the flavors in both cookies and ice cream.
• Vanilla Extract: A splash of vanilla adds warmth and depth to your cookies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Rhubarb Filling: Start by washing and chopping fresh rhubarb into small pieces. In a saucepan over medium heat, combine rhubarb with sugar and cook until tender, about 5-7 minutes. Stir occasionally until it resembles a chunky sauce.

Make the Ice Cream Base: In another bowl, whisk together heavy cream and vanilla extract until slightly thickened. raspberry swirl frozen yogurt Fold in the cooked rhubarb mixture gently until fully combined—this creates a beautiful swirled effect.

Chill Your Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours or overnight if you can wait that long! This allows flavors to meld beautifully.

Bake Your Oat Cookies: Preheat your oven to 350°F (175°C). In a mixing bowl, combine softened butter with granulated sugar until fluffy. Gradually add flour, oats, baking soda, and salt until well combined.

Scoop & Shape Cookies: Use a cookie scoop to drop spoonfuls of dough onto lined baking sheets. Flatten them slightly with your palm for even baking—aim for about 2 inches apart for optimal spreading.

Bake & Cool Cookies: Place trays in the oven for 10-12 minutes or until edges are golden brown but centers remain soft. Let them cool completely on wire racks before assembling sandwiches.

Assemble Your Sandwiches: Once cooled, scoop generous amounts of rhubarb ice cream onto one cookie half. Top with another cookie half and gently press down—voilà! Repeat until all cookies are filled.

Enjoy these delightful Rhubarb Ice Cream Sandwiches (Oat Cookie) as they melt in your mouth! Each bite captures spring’s essence—sweet yet tangy—and leaves you wanting more!

Perfecting the Cooking Process

Begin by making the oat cookie dough first, allowing it to chill. While it’s chilling, prepare your rhubarb filling. Bake the cookies after prepping the filling for a seamless workflow!

Add Your Touch

Feel free to swap rhubarb with strawberries or add chocolate chips to the cookie dough. These little tweaks can elevate your ice cream sandwiches into something uniquely yours.

Storing & Reheating

Store leftover Rhubarb Ice Cream Sandwiches in an airtight container in the freezer. They maintain their quality for up to two weeks, staying deliciously cold and creamy.

I remember the first time I made these sandwiches; my friends devoured them and begged for seconds! Their laughter filled my kitchen, creating memories sweeter than dessert itself.

FAQ

Can I use frozen rhubarb for Rhubarb Ice Cream Sandwiches?

Yes, frozen rhubarb works well; just thaw and drain excess moisture before using.

How do I know when my oat cookies are done baking?

Look for golden edges while ensuring they remain soft in the center—perfectly chewy!

What other fillings can I use besides rhubarb?

You can try strawberry jam or even ice cream flavors like vanilla or mint chocolate chip! strawberry lemon blondies.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Rhubarb Ice Cream Sandwiches (Oat Cookie)

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: Makes approximately 8 sandwiches 1x

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Description

Indulge in the delightful combination of tangy rhubarb ice cream nestled between soft, chewy oat cookies with these Rhubarb Ice Cream Sandwiches. Perfect for warm days, this treat captures the essence of spring and summer in every bite. Easy to make and even easier to devour, these sandwiches are sure to impress at any gathering or family picnic.

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Ingredients

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• 1 cup fresh rhubarb, chopped
• 3/4 cup granulated sugar (divided)
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup room temperature butter
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

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Instructions

1. Prepare the rhubarb filling by cooking chopped rhubarb with 1/4 cup sugar in a saucepan over medium heat until tender (5-7 minutes). Stir occasionally until it resembles a chunky sauce.
2. In a large bowl, whisk together heavy cream and vanilla extract until slightly thickened. Fold in the cooked rhubarb mixture.
3. Chill the mixture covered for at least 2 hours in the refrigerator.
4. Preheat oven to 350°F (175°C). In a mixing bowl, cream together butter and remaining sugar until fluffy. Gradually add flour, oats, baking soda, and salt; mix well.
5. Use a cookie scoop to drop dough onto lined baking sheets, flatten slightly, and space them about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown but centers remain soft.
6. Cool completely on wire racks before assembling sandwiches with scoops of rhubarb ice cream.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 ice cream sandwich (90g)
• Calories: 290
• Sugar: 21g
• Sodium: 75mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg