I've teamed up with PepsiCo for the ultimate game day cook off! I go head-to-head with Frankie Celenza and Josh Elkin to see who can whip up the best game day dish. In this episode our challenge was "Food Inside Food." I came up with a Quaker Old Fashioned Oats cookie sandwich with Naked Juice faux ice cream. You won't believe how easy it is to make. #ad #GameDayGrubMatch #SuperBowl
Full recipe below. Enjoy!
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Quaker Old Fashioned Oats Ice Cream Sandwiches
Makes: 30 cookies, 15 sandwiches
Ingredients:
For the cookies:
1 ¼ cups unsalted butter, softened
¾ cup dark brown sugar, firmly packed
½ cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 ½ cups AP flour
½ cup shredded, sweetened coconut flakes
1 tsp. baking soda
½ tsp. fine sea salt
1 ½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
3 cups Quaker Old Fashioned Oats
For the “ice cream”:
2-3 bottles Mighty Mango Naked juice
¾ -1 cup heavy cream
Special Equipment: Stand mixer fitted with a paddle attachment, medium ice cream scoop, 2 silicone ice cube trays, food processor
Procedure:
1 day ahead make the ice cubes. Depending on the size and quantity of molds in your tray, you may need 2-3 trays. Pour the naked juice into the molds and place in the freezer to firm up. Overnight is best.
Preheat oven to 350°F.
In a stand mixer fitted with a paddle attachment cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla, fully incorporating the first egg before adding the second. Scrape down the bowl between additions.
In a medium size bowl combine the flour, coconut flakes, baking soda, salt, cinnamon, cloves and ginger. Stir.
With the mixer on low, slowly add the flour mixture in batches making sure to scrape down the sides of the bowl between additions. Mix just until incorporated and you no longer see any flour. Be sure not to over work the batter.
Lastly add in the oats.
Line 2 large baking sheets with parchment paper. Using the ice cream scoop, scoop the dough making sure to flatten against the bowl before releasing. Space the cookies about 2 inches apart so they don’t touch when they spread.
Bake for 10-12 minutes or until golden around the edges and no longer doughy in the middle. Transfer to a wire rack and let cool fully.
Once the cookies have cooled, make the ice cream. In a food processor add all of the Naked ice cubes and ½ cup of the heavy cream. Blend until smooth. You will need to start and stop the machine a few times to push down the cubes. Once it starts to come together add another ¼ -1/2 cup of the cream. Blend until all of the cubes have broken down and you’re left with a smooth, soft serve consistency.
Using the same ice cream scoop, scoop the ice cream onto the bottom side of 1 cookie and top it with another. Place on a sheet tray and continue. Keep an eye on the ice cream to make sure it doesn’t melt while you are filling the sandwiches. If it does, pop them in the freezer while making the remaining ones.
Freeze for 2-3 hours until firm.
Recipe Courtesy of Megan Mitchell
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