Butterscotch Ice Cream Sandwiches

There is nothing like enjoying a cool treat on a hot summer day! Satisfy your craving with our Butterscotch Ice Cream Sandwiches. Vanilla ice cream filling sandwiched between two thin and crispy butterscotch cookies - Yum! 

Yield: Makes 14

Butterscotch Ice Cream Sandwiches


  • 1 cup quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/2 cup salted butter, melted
  • 2 tbsp boiling water
  • 1 tbsp white corn syrup
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla
  • 5 cups vanilla ice cream, softened


  1. Preheat oven to 350ᵒF.
  2. Combine oats, flour and sugar in a bowl; set aside.
  3. Stir together butter, water, corn syrup, baking soda and vanilla.
  4. Add butter mixture to oat mixture and combine until dough comes together. Shape dough into 28 1-inch balls.
  5. Place balls 3 inches apart on parchment paper-lined cookie sheets. Flatten balls slightly.
  6. Bake until golden brown and edges are set, about 12 minutes. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
  7. Spread about 1/3 cup ice cream onto flat bottom of 14 cookies. Place a cookie, flat side down, on top of each ice cream mound, making sandwiches. Press down gently until ice cream spreads to fill cookies.
  8. Wrap sandwiches individually with plastic wrap and freeze until firm.
Nutritional analysis per ice cream sandwich:


297 calories, 12.6 g fat, 4.5 g protein, 42 g carbohydrate, 1.8 g fibre, 230 mg sodium