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1
In a medium saucepan, combine the sugar, milk, butter, cocoa and salt. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
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2
Let boil for 2 minutes until sugar and cocoa dissolve. Remove from the heat and add the peanut butter and vanilla, stirring until fully combined.
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3
Finally, add the oats one cup at a time and stir to incorporate.
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4
Using a cookie dough scoop or large spoon, drop the batter onto parchment or waxed paper on the counter.
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5
Try to keep the cookies in even circles as much as possible. Allow cookies to cool completely at room temperature, until firm. Once cooled, transfer cookies to a parchment lined sheet pan and place in the freezer.
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6
On another parchment lined sheet pan, with the same scoop used for the cookies scoop out the vanilla ice cream.
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7
Quickly place the scoops on the sheet pan equally spaced apart. Place another piece of parchment on top of the scoops, and use a sheet pan to flatten them into even disks. Transfer the disks into the freezer until firm.
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8
Once the ice cream and cookies are both frozen and firm, remove the sheet pans from the freezer and quickly assemble the ice cream sandwiches.
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9
Do your best to pair cookies similar in shape with ice cream disks of equal size. Press the cookies firmly on either side of the ice cream and return to the freezer to set.
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10
Once the sandwiches set up, transfer them to a large plastic container for storage or wrap in small pieces of parchment for easy serving straight from the freezer.
