Rhubarb Cardamom Oatmeal Cookie Ice Cream Sandwiches

I have to admit, in the past when people have said "ice cream sandwich" I immediately thought of the ice cream sandwiches that were often given to me as a kid at picnics.  The ones with the soft chocolate cookies on the outside and vanilla ice cream in the middle.  I never liked those, and so I was always wishing I had fudgesicle instead.  To me the cookies on the outside were always soggy and the vanilla ice cream always tasted fake.  As an adult I wouldn't touch one, but I have since learned that those are not the only ice cream sandwiches in the world.  Afterall, I can create my own where there are no flavoring rules that say they have to be chocolate and vanilla.

I was thinking that the roasted cardamom rhubarb ice cream in my freezer would be lovely sandwiched between two cardamom oat shortbread cookies.  This is the type of stuff I daydream about at work when everyone thinks I am just being quiet.   All I had to do was bake up some of those cookies I was dreaming about and I would be in ice cream sandwich heaven!

They were delicious with the cool, slightly tart sweet ice cream along with the crunchy spiced short bread! To me, ice cream sandwiches no longer mean tasteless vanilla ice cream sandwiched between 2 soggy chocolate wafers.  Let us not believe that we are limited to our opinion which are formed as children about certain foods...especially when we have become creative adults that know how to put a more delicious twist on a classic.

 

Rhubarb Cardamom Oatmeal Cookie Sandwiches
Makes 16

Cardamom Oatmeal Shortbread Cookies:
Makes about 28 (enough for 16 ice cream sandwiches)

  • 1 cup coconut oil, softened slightly, at room temperature
  • 1 Tbsp pure vanilla extract
  • 1/2 cup maple sugar, or coconut sugar
  • 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
  • 1/2 cup cornstarch
  • 1 cup regular rolled oats
  • 2 tsp ground cardamom
  • 1 tsp sea salt
  • medium sized heart cookie cutter (or the shape of your choice)

 

Mix together oil, vanilla, and sugar in a large bowl until well blended add flour, cornstarch, oats, cardamom, and sea salt and mix until well combined and smooth. Place dough on a piece of parchment paper and roll out to 1/4 inch thick. Chill until a little more firm, about 15 minutes, then cut into medium hearts. Place hearts on a parchment lined baking sheet. Place in the fridge and chill at least 30 minutes. Meanwhile preheat the oven to 375. Bake for about 15 minutes until set and lightly browned. Cool on a wire rack.

 

Roasted Rhubarb Cardamom Ice Cream:
Makes 6 cups

  • 4 cups organic rhubarb, sliced into 1 inch pieces
  • coconut oil, warmed to liquid
  • 3 cups organic full fat coconut milk
  • 3/4 cup maple syrup
  • 2 tsp ground cardamom
  • 1 Tbsp pure vanilla extract
  • 1/4 tsp sea salt

 

Preheat the oven to 475 degrees, and line a sheet pan with foil. Toss rhubarb with just enough coconut oil to lightly coat and spread out on pan. Roast until tender and starting to brown, about 15-20 minutes. Remove from oven and drain any juices from rhubarb reserving them. Place juices in a saucepan and reduce until syrupy. Combine with roasted rhubarb and puree until smooth. Combine rhubarb and all remaining ingredients in a blender, and process until well blended. Pour the mixture into a container and chill in the fridge until very cold preferably overnight. When chilled, pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.

 

For Sandwiches

  • Cardamom Oatmeal Shortbread Cookies (recipe above)
  • Roasted Rhubarb Cardamom Ice Cream (recipe above)

 

To assemble, once cookies have cooled and ice cream has set enough to be scoop-able but still soft enough to mold, spoon about 3 Tbsp ice cream onto the center of half the shortbread cookies.  Top with the other half, press down lightly and place in the freezer to set, about an hour.  Serve!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

23 Comments
  1. June 2, 2012 at 12:04
    Reply

    Wow this sounds like a killer combination. I want one.

  2. June 2, 2012 at 15:30
    Reply

    Amy, I saw these first thing this morning, and I thought, "THESE LOOK SO VERY GOOD!" I can't wait to give them a try. What a wonderful recipe. Thank you for sharing!

  3. June 2, 2012 at 19:20
    Reply

    Holy moly! These look insanely delicious! Do come and share this fantastic recipe on my ice cream blog hop!

  4. June 3, 2012 at 00:36
    Reply

    Oh yeah! What a flavor combination!

  5. June 3, 2012 at 00:48
    Reply

    These ice cream sandwiches look so inviting! Love the heart shaped cookies, so sweet. Sending lots of #icecreamlove your way!

  6. June 3, 2012 at 13:03
    Reply

    that looks so cool! I love the ice cream sandwich remake. and giving the sandwich heartier cookies is definitely the first step. Thanks for sharing!

  7. June 3, 2012 at 18:27
    Reply

    Oh I love ice cream sandwiches, hearts and the color pink! I love these flavors, too! Thanks for sharing some ice cream love with us!

  8. June 3, 2012 at 19:19
    Reply

    This is one delicious way to make use of one of my favorite spices-cardamon. Both of these would be heavenly by themselves, but are no doubt a delicious stunner when combined. Great recipes Amy!

  9. June 3, 2012 at 23:50
    Reply

    I love these cute ice cream sandwiches and the oatmeal cookies flavored with cardamon! I was wanting to try an ice cream with coconut milk and now I have a recipe thanks!

  10. June 4, 2012 at 07:56
    Reply

    Looove your ice cream! It looks lovely and sounds delicious, I love ice cream sandwiches!

  11. June 4, 2012 at 14:37
    Reply

    Love everything about your cookies and Ice-cream!!Delicious flavors and love the use of coconut milk and Rhubarb!!Yumm...

  12. June 4, 2012 at 15:45
    Reply

    these sound like some truly lovely and delicious ice cream sandwiches! awesome job!

  13. June 4, 2012 at 17:32
    Reply

    Oh, these little hearts look so delicious! I couldn't stop in just one!

  14. June 4, 2012 at 19:29
    Reply

    Great minds think alike! I am finishing up my rhubard ice cream cookie sandwiches tonight. :) Though they are very different from yours. It looks equally delicious! Congrats on top 9!!

  15. June 4, 2012 at 21:26
    Reply

    A great treat for summer:) I love the flavor cardamom gives food. Thanks for the yummy post:)

  16. June 1, 2016 at 19:54
    Reply

    Wowza ,....these look fantastic, dear Friend. On my list to make tomorrow,..Oh yes!

    • June 1, 2016 at 21:58
      Reply

      Thank you :)! I hope you enjoy them!

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