Ingredients
1 cup brown sugar, firmly packed
1 cup LAND O LAKES® Butter, softened*
3 large (1 1/2 cups) ripe bananas, mashed
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 3/4 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
3 cups strawberry, vanilla or Neapolitan ice cream
1 1/2 cups real semi-sweet chocolate chips
1 teaspoon shortening
1/2 cup walnuts, finely chopped |
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Directions
1. Preheat oven to 350 degrees Fahrenheit. Combine brown sugar
and butter in large bowl. Beat at medium speed, scraping bowl
often, until creamy. Add bananas, eggs and vanilla. Continue
beating until well mixed. Reduce speed to low; add flour, oats,
baking soda and salt. Beat until well mixed.
2. Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased
cookie sheets. Flatten dough to 3-inch diameter with bottom of
glass dipped in sugar. Bake for 14 to 19 minutes or until edges
are lightly browned. Let stand 2 minutes; remove from cookie
sheets. Cool completely (15 minutes). Transfer cookies to
resealable small plastic individual freezer bags. Freeze until
firm (2 hours).
3. Let ice cream stand at room temperature until slightly
softened (10 minutes). Meanwhile, melt chocolate chips and
shortening in small saucepan over medium-low heat, stirring
constantly, until chocolate is melted and smooth (2 to 3
minutes).
4. For each sandwich cookie, spread 1/4 cup ice cream over
bottom-side of 1 cookie; top with another cookie, bottom-side
down. Press cookies together slightly. Spread 1 tablespoon
chocolate over top of each sandwich cookie; sprinkle with 1
teaspoon walnuts. Place ice cream sandwiches onto ungreased
baking sheet; freeze (2 hours).
5. When chocolate has set, place ice cream sandwiches
individually into resealable small plastic freezer bags. Store
in freezer. |
