Almost It’s-it Ice Cream Sandwiches

You’ll discover why the treat is so popular in San Francisco. It’s snack heaven: ice cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your favorite flavor, such as chocolate, caramel or cherry. —Jacyn Siebert, San Francisco, CA

Prep: 40 min. + freezing • Bake: 15 min./batch + cooling • Makes: 7 servings

1/2 cup butter, softened

3/4 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp. vanilla extract

1 large egg, room temperature

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 cups quickcooking oats

1/4 cup chopped raisins, optional

ASSEMBLY

3 cups vanilla ice cream

1 bottle (71/4 oz.) chocolate hard-shell ice cream topping

1. Preheat oven to 350°. In a bowl, cream butter, sugars and vanilla until light and fluffy. Beat in egg. In another bowl, whisk the flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.

2. Shape into fourteen 1¹₄-in. balls; place 2¹ 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.

3. To assemble, place ¹ ₃ cup ice cream on bottom of a cookie. Top with a second cookie, pressing to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm.

4. Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle the chocolate topping over half of each sandwich, allowing excess to drip off.

5. Place on a waxed paper-lined baking sheet; freeze until serving. Wrap each sandwich securely in waxed paper for longer storage.

1 ICE CREAM SANDWICH 580 cal., 29g fat (16g sat. fat), 86mg chol., 364mg sod., 74g carb. (50g sugars, 3g fiber), 7g pro.