Copycat It’s-It Ice Cream Sandwiches & Wet-Nap

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Have you ever tried It’s-It Ice Cream Sandwiches?  If you have never been to California, you probably have no clue what I am talking about.  You will also not understand the disappointment when the ice cream truck showed up for the first time after we moved to Iowa, and they looked at me like I was an alien from another planet when I asked for an It’s-It!  You want a what’s-a-what?

“This shop is part of a social shopper marketing insight campaign withPollinate Media Group™ and Wet-Nap but all my opinions are my own. #pmedia #showusyourmess http://my-disclosur.es/OBsstV ”

You know you want one!  Or two or three! 😉  You can find It’s-It Ice Cream Sandwiches in most convenience stores, on ice cream trucks, and sold in 3 packs in the grocery stores in California.  Outside of California, you are out of luck…unless you make your own!  That’s where I come in.  I have tried several times over the years to make a copycat version, and this is the closest that I have ever gotten to the original!!

I’m still working on the thickness of the cookie, but these are some seriously delicious Copycat It’s-It Ice cream Sandwiches!  There is only one downside to these chocolate covered treats…..

They can get pretty messy!  That’s where Wet-Nap Hand Wipes come in and save the day!  They are thick like a paper towel, which makes them really strong.  They are really soft, and the aloe moisturizes to keep your hands soft.  Best of all, they get rid of the mess as fast as the kids can make it.

I cannot stand anything sticky on my hands…anything!  Can you say OCD?  My friends always laugh at me when we are in a restaurant, and I whip the Wet-Nap wipes out of my purse.  Of course I get the final laugh as they look at me with those puppy dog eyes hoping that I will share, which of course I do.  I’m just really nice like that…and I don’t want their sticky hands all over my car! 😉  Sooooo, would you like to make some Copycat It’s-It Ice Cream Sandwiches now?

We are going to start by placing 1/2 a cup of {California} raisins into a blender with 1/3 cup of water…..

Blend until thoroughly pureed…..

Set it aside.  Beat the softened butter, brown sugar, and granulated sugar in a large bowl together with a hand mixer…..

Add the eggs and continue beating until creamy…..

Mix in the raisin puree and vanilla…..

and then the flour, salt, and baking soda, just until thoroughly combined.  Stir in the oats…..

Cover and chill for 1 hour.

Line baking sheets with parchment paper and set aside.  Preheat oven to 350 degrees.  Scoop dough and place 2 inches apart on the prepared baking sheets…..

They will spread when they cook.  Bake for 10 to 11 minutes until lightly browned around the edges, but still soft in the center.  They will look under-cooked, but we want these to stay soft and not get hard or crunchy…..

Move cookies to a wire cooling rack, and allow to cool completely!!  I made mine the night before so they would be ready.

If you have not already made your Vanilla Ice Cream, now would be a good time to make it. 😉

You want the ice cream to be solid enough to not smoosh out the sides, but not too hard to scoop.  Mine was in the freezer for about 3 hours.  If using commercial ice cream, allow to sit on the counter until it can be scooped out.

Place a scoop of ice cream in the center of an Oatmeal Cookie {I used a #16 scoop}…..

and then top with a second cookie…..

Press down just enough to push the ice cream to the edges of the cookie.  Place them in the freezer for about an hour to harden.  I put them in the freezer uncovered, on a baking sheet like you see above.  I would suggest putting parchment paper on the baking sheet, because you will need it later. 😉

Place bittersweet chocolate and sunflower oil in a bowl and microwave on HIGH for 1 minute.  Stir, and microwave for an additional minute.  Stir chocolate together until completely melted, placing back in the microwave in 15 second increments just until it is melted and smooth.  Do not over heat the chocolate, or you will have to start over. 🙁

Remove the ice cream sandwiches from the freezer. Use a wire scoop {or any scoop that you have} to hold the ice cream sandwich…..

While pouring chocolate over the top with a large spoon.  Smooth the top with the spoon to remove the excess chocolate….

Yes, you could use your hands and dip them into the chocolate.  Please refer to my previous statement about not liking anything sticky on my hands, LOL. 😉

Place on the parchment covered baking sheet and place back in the freezer until hardened, about an hour…..

I tried dipping the bottoms in chocolate while still on the wire scoop, but did not end up evenly coated.  Not that they really needed any extra chocolate, but I just thought I would let you know.

Voila!  Delicious Copycat Its-It Ice Cream Sandwiches to share with your family and friends…..

Enjoy!!

Classic Oatmeal Cookies

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Serves	30 cookies
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Meal type	Dessert

Classic Oatmeal Cookies are perfect for an after school snack, or as the base for ice cream sandwiches.

Ingredients

• 1/2 cup raisins
• 1/3 cup water
• 1 cup unsalted butter, softened
• 1 1/4 Cups organic brown sugar
• 3/4 cups organic granulated sugar
• 2 Large eggs
• 2 Teaspoons pure vanilla extract
• 2 Cups unbleached all-purpose flour
• 1 teaspoon fine salt
• 1 teaspoon baking soda
• 1 1/2 Teaspoons ground cinnamon
• 3 Cups old-fashioned oats
• 1 cup raisins or nuts, optional

Directions

Place raisins and water in a blender and puree until smooth. Set aside.

In a large bowl, beat together butter, brown sugar, and granulated sugar.

Add the eggs and continue beating until creamy.

Mix in the raisin puree and vanilla extract.

Mix in the flour, beating just until combined.

Stir in oats and raisins or nuts if using.

Cover and chill for 1 hour.

Place parchment paper on baking sheets, set aside. Preheat oven to 350 degrees.

Scoop cookie dough and place on baking sheets. I used a #30 cookie scoop, about 2 Tablespoons.

Bake cookies for 10 to 11 minutes, until edges are lightly browned and center is set. They will look under-cooked, that's okay.

Place cookies on a wire cooling rack and allow to cool completely.

Store in an airtight container.

Note

I used a #30 cookie scoop, approx. 2 Tablespoons each.

Vanilla Ice Cream {dairy-free}

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Serves	1 pint
Prep time	30 minutes
Meal type	Dessert

Top your favorite pie or brownies with this delicious Vanilla Ice Cream and it's dairy-free!

Ingredients

• 1 can full-fat coconut milk (shake before opening)
• 1 cup unsweetened almond milk (vanilla flavored)
• 1/2 cup maple syrup
• 2 Teaspoons pure vanilla extract
• 1/8 teaspoon almond extract
• pinch fine sea salt

Directions

Whisk all ingredients together in a large bowl until well combined.

Pour into the bowl of an ice cream maker, and process according to manufacturer's instructions. Mine is 25 minutes.

Scrap ice cream out of bowl with a rubber spatula into a freezer safe container.

Place in the freezer for a couple of hours for soft serve, over night for traditional ice cream.

Chocolate Coating for Ice Cream Sandwiches

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Serves	12
Prep time	1 minute
Cook time	4 minutes
Total time	5 minutes
Meal type	Dessert

Take your frozen treats to a new level with this Chocolate Coating for Ice Cream Sandwiches.

Ingredients

• 16 Ounces bittersweet chocolate (I used Ghirardelli)
• 4 Tablespoons sunflower oil

Directions

Place chocolate and oil in a large, microwavable bowl.

Heat on HIGH for 1 minute.

Stir, return to microwave for and additional minute.

Continue heating and stirring in 15 second intervals until chocolate is smooth and melted.

This recipe will be partying at these link parties!