You'll discover why this treat is so popular in San Francisco. It's snack heaven—ice cream, delicious oatmeal cookies and a touch of chocolate. Swap the vanilla ice cream for your favorite flavor. —Jacyn Siebert, San Francisco, California
Almost It’s-It Ice Cream Sandwiches
Copycat It's-It Ice Cream Sandwiches Tips
What other flavors of ice cream can you use in copycat It's-It ice cream sandwiches?
One of the joys of any homemade ice cream sandwich is that you can use any kind of ice cream you like! These oatmeal cookies would work really well with butter-pecan ice cream, coffee ice cream or even this homemade bourbon ice cream.How can you make your own hard-shell chocolate topping for these copycat It's-It ice cream sandwiches?
If you can't find Magic Shell at the store, you can make hard-shell coating at home. All you need is chocolate chips, butter and evaporated milk—that's it!How long will copycat It's-It ice cream sandwiches last?
For the best flavor and texture, store these ice cream sandwiches properly. Wrap individual sandwiches in plastic wrap and store them in a resealable plastic bag or airtight container. They'll be good for 3 months.
—Lisa Kaminski, Taste of Home Editor
Watch How to Make Almost It's-It Ice Cream Sandwiches
Almost It's-It Ice Cream Sandwiches
Prep Time
40 min
Cook Time
15 min
Yield
7 servings
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups quick-cooking oats
- 1/4 cup chopped raisins, optional
- ASSEMBLY:
- 3 cups vanilla ice cream
- 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping
- Optional: Sprinkles, chopped nuts and miniature semisweet chocolate chips
Directions
- 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 and place in a freezer container for longer storage.
Nutrition Facts
1 ice cream sandwich: 580 calories, 29g fat (16g saturated fat), 86mg cholesterol, 364mg sodium, 74g carbohydrate (50g sugars, 3g fiber), 7g protein.
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