For the Rhubarb Strawberry swirl ice cream:
1 can Oregon Fruit Products Rhubarb in Strawberry Sauce
1 half gallon vanilla bean ice cream
For the cookies:
¼ cup Oregon Fruit Products Rhubarb in Strawberry Sauce drained
Oregon Fruit Products Rhubarb in Strawberry sauce pieces, drained and dried for garnish
1 cup unsalted butter, room temperature
1 ½ cup brown sugar
1 egg, room temperature
1 egg yolk, room temperature
2.5 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
- Defrost the ice cream for 15- 20 minutes on the counter, or alternatively you can scoop out small scoops into your stand mixer, and use the paddle attachment on low for 2 minutes to soften it up.
- Once softened to spreadable consistency, fill the container, or another freezer safe container, ? of the way with the loosened ice cream.
- Using a ? cup measuring cup pour the rhubarb in strawberry sauce on top of the ice cream and swirl it with a knife. Continue this pattern of ice cream topped with rhubarb in strawberry sauce until you fill the container back up.
- Place the container back in the freezer to firm up. * Place the ice cream container on a sheet tray or in a pan in case the ice cream spills over.
- Now make the cookies! Or wait for the ice cream to harden if you are using store bought.
- In a medium size bowl combine all of the cookie ingredients and mix well with a spatula until a sticky even dough forms. If using a mixer, use the paddle attachment on low speed until combined.
- Line a cookie sheet or sheet pan with parchment paper.
- Using a regular sized ice cream scoop, scoop out the cookie dough and place on the cookie sheet 2 inches apart from each other- the cookies will spread!
- Place in the freezer for at least 30 minutes or up to overnight.
- To make these cookies extra fancy, drain some Oregon Fruit Products Rhubarb in Strawberry Sauce pieces, and blot them with a paper towel so they are dry. Stick them into the sides and top of the cookies to garnish.
- Preheat your oven to 350° F and bake for 15-16 minutes until the edges of the cookies turn a deep golden color.
- Cool the cookies on a baking rack.
- When the cookies are cool, place them in the freezer for 10 minutes, and take out the ice cream to soften.
- When the cookies have hardened, take one and turn it upside down. Using a regular sized ice cream scoop, scoop the ice cream on top of the cookie, then sandwich it between another cookie.
- Enjoy right away or if you are making in advance you can freeze the cookie sandwiches for later!
Serves 6-8 cookie sandwiches