Oatmeal Maple Ice Cream Sandwiches


For the ice cream:
1 3/4 cups heavy cream
2/3 maple syrup
3/4 cups whole milk
4 large egg yolks
pinch sea salt

For the oatmeal cookies:
2/3 cups flour
1/4 cups sugar
6 Tablespoons packed brown sugar (or maple flakes)
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
1/2 cups coconut oil
3 Tablespoons whole milk
1 large egg


For the ice cream:
Heat the maple syrup in a small saucepan over medium heat until it has reduced by half. Set aside. In a separate, medium-sized heavy saucepan, heat the heavy cream and the whole milk until warm--about five minutes. While the cream mixture warms on the stove, beat the egg yolks thoroughly until slightly think and light yellow--a few minutes will do just fine. When the milk/cream mixture begins to simmer, pour about 1/2 cup into the egg yolks in a slow drizzle, whisking constantly to temper the eggs. Then, pour the egg mixture into the warmed milk/cream on the stove, whisking constantly while cooking over medium heat. Cook until the mixture is thick and coats the back of a rubber spatula. Remove the mixture from heat and stir in the maple syrup reduction and salt. Pour over a fine mesh strainer into a large heat-proof bowl. Mix well and refrigerate overnight. Freeze according to your ice cream maker manufacturer's instructions.

For the cookies:
Line a baking sheet with parchment paper. Preheat oven to 350°. In a medium sized bowl, whisk the first six cookie ingredients thoroughly. Stir in the oats (making sure not to use instant). Make a well in the center of the dry ingredients and pour the milk and oil into the well. Add egg and mix well. Drop cookie dough by the heaping tablespoon on the prepared baking sheet--six per sheet. Flatten the dough with the back of a spoon until it is approximately 3 inches wide at the center. Bake for twenty minutes, rotating the baking sheets after ten minutes. Cool completely on wire racks.
To assemble the oatmeal ice cream pies:
Allow the ice cream to soften at room temperature until it is pliable. Spread about 1/4 cup over a cookie. Top with second cookie. Wrap with plastic wrap and freeze.


Courtesy of:  http://www.suchthespot.com/2014/07/oatmeal-maple-ice-cream-pies/

Dori Ross