Shop Ingredients 
Oatmeal-Chocolate Chip Cookie Ice Cream Sandwiches
Prep: 25 minutes plus freezing
Bake: 15 minutes • Serves: 8
1/2 cup PICS old-fashioned rolled oats
1/4 cup King Arthur® all-purpose flour
2 tablespoons King Arthur® whole wheat flour
1/8 teaspoon PICS baking soda
1/2 teaspoon PICS salt
1/4 cup PICS unsalted butter, softened
3 tablespoons PICS honey
3 tablespoons tahini
1 PICS large egg
3 cup dark chocolate chips
1 cup PICS death by chocolate ice cream
1.Preheat oven to 350°. Spray 8 x 11-inch baking dish with cooking spray; line with aluminum foil so foil extends about 2 inches over short sides of dish.
2.In medium bowl, whisk oats, flours, baking soda and salt. In medium bowl, with mixer on high speed, beat butter, honey and tahini 2 minutes or until light and fluffy. Add egg; beat on medium speed 1 minute or until incorporated. Add flour mixture; beat on low speed 2 minutes or until incorporated. Fold in chocolate chips.
3.Spread dough in prepared pan; flatten top with spatula. Bake cookie 15 minutes or until golden brown. Gently press top of cookie with bottom of measuring cup to flatten; freeze 30 minutes. Use foil to lift cookie out of dish; cut into 16 (2 x 2-3/4-inch) bars.
4.Sandwich 2 tablespoons ice cream between 2 cookie bars; repeat with remaining ice cream and cookie bars. Serve immediately or freeze on parchment-lined cookie sheet 2 hours and freeze in an airtight container up to 1 month. Makes 8 ice cream sandwiches.
Approximate nutritional values per serving (1 sandwich):
245 Calories, 16g Fat (8g Saturated), 44mg Cholesterol, 116mg Sodium,
26g Carbohydrates, 3g Fiber, 14g Sugars, 14g Added Sugars, 5g Protein