LAVENDER TOFFEE ICE CREAM SANDWICHES
Ingredients
LAVENDER ICE CREAM
- 1 can (14 oz.) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy cream
- 1/2 teaspoon lavender extract
- Purple food coloring
- 1 Loaf Pan
OATMEAL TOFFEE COOKIES
- 1 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1-1/3 cups (8 oz. pkg.) Toffee Bits, divided
Instructions
For the ice cream:
- In a medium bowl, mix condensed milk, and vanilla extract.
- In a stand mixer with a whisk attachment, beat the heavy cream until stiff peaks form.
- Fold whipped cream into condensed milk mixture.
- Stir in lavender extract and a few drops of purple food coloring.
- Line a 4 1/2 x 8/12 inch loaf pan with parchment.
- Pour ice cream mixture into pan.
- Place loaf pan into the freezer overnight, or until firm.
For the cookies:
- Heat oven to 350°F and lightly grease cookie sheet or line with parchment paper.
- With a standard mixer with a paddle attachment, beat butter and brown sugar on high speed until well combined.
- Add eggs and vanilla on medium speed and mix until just combined.
- Add flour, baking soda, cinnamon and salt on slow speed and beat until just blended
- Stir in oats and 1 cups of toffee bits.
- Use a medium Drop 1 1/2 inch balls of dough on cookie sheet about 2 inches apart. These cookies will spread.
- Bake 10 to 12 minutes or until edges are lightly browned.
- Immediately sprinkle on some of the leftover toffee bits.
- Let cool for one minute on the baking sheet and then transfer to wire rack.
Assembly:
- Pair cookies according to size.
- Place cookies in the freezer for at least 30 minutes.
- Put a scoop ice cream into the middle of one of the cookies.
- Sandwich the ice cream with the other cookie.
Notes
*Makes about 9 sandwiches