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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, whisk together heavy cream and vanilla extract until slightly thickened. Fold in the cooked rhubarb mixture.
- Chill the mixture covered for at least 2 hours in the refrigerator.
- 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.
- 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.
- 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