Fresh Fruit Oatmeal Bar Ice Cream Sandwiches

Raising The Bar

Fresh Fruit Oatmeal Bar Ice Cream Sandwiches

Dessert

I scream, you scream we all scream for … ice cream sandwiches!

After seeing a luscious photo of homemade ice cream sandwiches bursting with ice cream and summer fruit, I just had to make some. The flavor combinations are endless. Strawberry ice cream with fresh strawberries. Peach ice cream with fresh peaches. Raspberries, blueberries and black berries are also all in season right now so maybe a fruit combo with your favorite vanilla ice cream.

Tom immediately wanted me to use his favorite, Graeter’s Ice Cream (since 1870 from Cincinnati). But a gallon of that mail ordered from Cincinnati would be a tad expensive.

A gallon of ice cream seems like way too much but if you want thick ice cream bars (and who doesn’t?) that is about how much you need. I opted for two half-quarts which is not quite a gallon. Don’t even want to think about the calories in this recipe!

MaiTai Tracy Tip for Softening Ice Cream: Let it soften in its container in the refrigerator for 20 to 30 minutes. Put a plate underneath in case it drips. Softening it in the refrigerator allows a uniform softening rather than melting on the top and staying hard in the center as would happen if you set it on the counter. You do not want the ice cream melty, it should be more of the consistency of soft serve. Once the ice cream is softened, dump it in a chilled bowl to slow down the softening and give you time to mix in the berries and spread it on the bars.

For the bars, I decided to use my recipe for Oatmeal Walnut Bars with Blood Orange Jam and Apricots.  This worked out well as the dough is soft even after baking so it crumbles well and when frozen it isn’t too hard to bite into.

As for timing, these are best made the day before to allow for the baking and cooling of the dough, and the softening and then refreezing of the ice cream, otherwise you will need to start really early for same day eating. Although, if you cut them after freezing and tightly wrap each one separately in plastic wrap and then refreeze for individual servings, they would be a spur of the moment treat …

I made these earlier this month and we still have a few in the freezer. I think they are even more delicious now. Perfect for any summer time gathering plus part of your Five A Day!

Ingredients:

2 cups fresh summer fruit of your choice, small chopped
1 gallon ice cream of your choice, softened per tip above

1 3/4 cups all-purpose flour
1 cup packed light or dark brown sugar
1 teaspoon cinnamon
¾ teaspoon baking soda
3/4 teaspoon fine sea salt

½ cup Old-Fashioned rolled oats (not quick-cooking)
1 cup walnuts or pecans, chopped

1 cup (2 – 4 oz. sticks) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 egg at room temperature

Directions:

Preheat oven to 350F. Line a 9×13 inch pan with parchment paper with the ends hanging over so you can easily lift the sandwiches from the pan.

In a medium bowl, whisk the dry ingredients together (flour, brown sugar, cinnamon, baking soda and salt). Stir in the rolled oats and nuts. In a glass, whisk the egg and vanilla together and stir into the dry ingredients. Add the melted butter to the dry ingredients and stir until combined. Pat gently into a 9×13 inch pan. Bake 25 to 30 minutes until golden brown, the bar dough will still be soft to the touch.

Let cool completely in the pan and then break it up with a fork or your fingers into crumbles. Remove half the crumbles and spread the remaining half evenly across the bottom of the pan and press firmly to pack onto the bottom.

While the bars are cooling, soften the ice cream in the refrigerator for 20-30 minutes (see note) and chill a large bowl in the freezer. In the chilled bowl, combine the softened ice cream and berries.

Working quickly so the ice cream doesn’t get too melty, gently spoon the ice cream evenly over the crumbled bars and gently spread to the edges so as not to mix into the crumbles on the bottom.Top with the reserved crumbs and lightly press into the ice cream.

Cover with foil or plastic and freeze until firm, at least 6 hours but best if overnight.

Let stand 10 to 15 minutes at room temperature before cutting into bars as the fruit will be frozen solid. Serve pronto before they melt or wrap individually and freeze for later.

Makes 15 sandwiches or more if cut smaller.