3/4 C all-purpose flour
1 t ground cardamom
1 t kosher salt
1/2 t baking soda
1 stick unsalted butter, softened
3/4 C packed light brown sugar
1 large egg
1/4 C buttermilk
1 t pure vanilla extract
1-1/2 C old-fashioned rolled oats
1 pint ice cream, for filling
1. Preheat oven to 350 and line 2 large baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, cardamom, salt, & baking soda. In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 1-2 minutes. At medium speed, beat in the egg. Beat in the buttermilk and vanilla until just smooth, then beat in the dry ingredients. Fold in the oats.
3. Using a 2 TB ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 2 inches apart (these really spread). Bake in the lower & upper thirds of the oven for 13 minutes, until the cookies are puffy & set; shift the sheets halfway through baking. Transfer the cookies to racks to cool completely.
4. For each ice cream sandwich, scoop 3 TB of ice cream onto the underside of a cookie & top with another cookie. Wrap in plastic & freeze until the ice cream is just firm, about 30 minutes.
Makes 10 ice cream sandwiches.