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Ingredients

1 (21 ounce) can apple pie filling (such as Duncan Hines®) ½ cup cookie butter 1 (1.5 quart) container vanilla ice cream, softened for 10 to 15 minutes 1 (12 count) package big oatmeal raisin cookies 6 waxed paper or parchment sandwich bags

Nutrition Info

637.7 calories carbohydrate: 95.9 g cholesterol: 59.7 mg fat: 26.5 g fiber: 2.9 g protein: 6.2 g saturatedFat: 11.1 g servingSize: - sodium: 402.4 mg sugar: 40.3 g transFat: : - unsaturatedFat: : -

Pour apple pie filling into a bowl. Cut each apple slice into thirds using a spoon.
Place cookie butter in a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until pourable but still thick, 10 to 15 seconds.
Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add apples, blend until incorporated. Fold in cookie butter gently to create ribbons.
Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream mixture on top.
Freeze ice cream and cookies until firm, 5 hours to overnight.
Remove cookies from the freezer. Line a baking sheet with parchment paper. Place 6 cookies on top.
Remove ice cream from the freezer. Cut ice cream into rounds using a 3-inch cookie cutter. Transfer ice cream rounds to the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top.
Place baking sheet in the freezer, chill until ice cream cookie sandwiches are firm, 1 to 2 hours.
Place 1 sandwich into each sandwich bag, fold the edge and crease to seal. Freeze until serving. Peel down bag as you eat, keeping the bag underneath to catch drips.

6 sandwiches

Old-fashioned deliciousness! If you really love cookie butter, spread some on the insides of the cookies before you assemble with the ice cream!