Ingredients
1/2 cup butter, softened3/4 cup packed brown sugar1/4 cup sugar1 large egg, room temperature1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon baking powder1/4 teaspoon salt1-1/2 cups quick-cooking oats1/4 cup chopped raisins, optionalASSEMBLY:3 cups vanilla ice cream1 bottle (7-1/4 ounces) chocolate hard-shell ice cream toppingOptional: Sprinkles, chopped nuts and miniature semisweet chocolate chips
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.
Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm.
Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off. If desired, roll the other edge in sprinkles, nuts or chocolate chips.
Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.
