Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches –

Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches

  By lentilsorg    

July 13, 2015

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  • Prep: 30 Minutes
  • Cook: 15 Minutes
  • 30 Minutes

    15 Minutes

    45 Minutes

  • Yields: 12


  1. Preheat oven to 350˚F (180°C). In a small saucepan of boiling water, cook lentils for 15-20 minutes, until soft. Drain well and set aside.
  2. In a large bowl, beat butter and sugars for 2-3 minutes, until pale and fluffy. Beat in egg and vanilla. In a medium bowl, stir together flour, oats, baking soda, and salt; add to butter mixture along with cooked lentils and stir until almost combined; add cranberries and white chocolate and stir just until blended.
  3. Drop large spoonfuls of dough a couple inches apart on a greased or parchment-lined baking sheet; bake for 12-15 minutes, until pale golden around edges and just set. Transfer to a wire rack to cook completely, and if you have time, freeze them. (This will make them more firm, and easier to spread with ice cream).
  4. Remove ice cream from the freezer and set on countertop until slightly softened. Place a scoop of ice cream on the underside of a frozen cookie, top with a second cookie and press down so that the ice cream spreads to the edges. Place on a baking sheet and return to the freezer until frozen. Wrap in plastic wrap and return to the freezer until you are ready to serve them.


¼ cup (60 mL) dry red lentils

½ cup (125 mL) butter, room temperature

½ cup (125 mL) packed brown sugar

½ cup (125 mL) granulated sugar

1 large egg

1 tsp (5 mL) vanilla

1½ cups (375 mL) all-purpose flour

1 cup (250 mL) old-fashioned or quick-cooking oats

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

½ cup (125 mL) dried cranberries

1 cup (250 mL) white chocolate chunks or chips

4 cups (1 L) vanilla ice cream


Nutrition Facts

Serving Size1 sandwich
Sodium210 mg
Potassium205 mg
Protein7 g
Cholesterol60 mg
Sugar39 g
Total Fat18 g
Saturated Fat11 g
Total Carbohydrates58 g
Dietary Fiber2 g