White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches with Salted Caramel Sauce
The Organic Kitchen
The Organic Kitchen
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  • 2 ¼ cups flour 1 tsp baking soda 1 tsp salt 1 cup butter ¾ cup brown sugar ¾ cups granulated sugar 1 tsp vanilla paste 2 large eggs ⅔ cups rolled oats 1 cup macadamia nuts, roughly chopped 10 oz good quality white chocolate chips Caramel Sauce, optional (recipe below) Your favorite vanilla ice cream for filling (I love haagen Daaz) Instructions Preheat oven to 375 degrees and place rack in center of oven. Place flour, salt, and baking soda in a large bowl and set aside. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined. Slowly add flour mixture, till well combined Add whole oats, mix well. Add chocolate chips and nuts, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies to completely cool. Drizzle with caramel. Place cookies (on the cookie sheet) into freezer for an hour. Ten minutes before filling cookies, take ice cream out of the freezer and allow to soften a bit. Top one cookie with ice cream. Place another cookie on top and gently press. You want the cookies separated by at least an inch of ice cream. Wrap individual sandwiches in wax paper and place in gallon size zip lock bags. You should be able to get 6-8 cookies into a gallon size zip lock. Place in freezer. Serve after ice cream sets up again! 3.2.2708
  • 1 tsp salt
  • ½ cups sugar
  • ¾ cups cream



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