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Fun History

Based on the sources, Rainbow Ice Cream in its iconic multi‑flavor form is a Chicago creation, invented by The Original Rainbow Cone in 1926. They also offer Rainbow Ice Cream Sandwiches, made by pressing the stacked flavors between cookies, confirming the dessert’s roots in American and specifically Chicago ice‑cream tradition.

INGREDIENTS

Oatmeal Cookies

• ½ cup butter, softened

• ¾ cup packed brown sugar

• ¼ cup granulated sugar

• 1 large egg, room temperature

• ½ tsp vanilla extract

• 1½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp baking powder

• ¼ tsp salt

• 1½ cups quick-cooking oats

• ¼ cup chopped raisins (optional)

Assembly

• 3 cups vanilla ice cream

• 1 bottle (7¼ oz) chocolate hard‑shell ice cream topping

• Optional: sprinkles, chopped nuts, mini chocolate chips

DIRECTION

Bake the Cookies

1. Preheat oven to 350°F.

2. Cream butter and sugars until light and fluffy, 5–7 minutes.

3. Beat in egg and vanilla.

4. In a separate bowl, whisk flour, baking soda, cinnamon, baking powder, and salt.

5. Gradually beat dry ingredients into creamed mixture.

6. Stir in oats and raisins (if using).

7. Shape dough into fourteen 1½‑inch balls; place 2 inches apart on ungreased baking sheets.

8. Bake 11–13 minutes, until golden brown.

9. Cool on pans for 3 minutes, then transfer to wire racks to cool completely.

Assemble the Ice Cream Sandwiches

1. Place ¼ cup ice cream on the bottom of a cookie.

2. Top with a second cookie and press gently to flatten the ice cream.

3. Place assembled sandwiches on a baking sheet and freeze until firm.

Decorate

1. Remove sandwiches from the freezer.

2. Working over a small bowl, drizzle chocolate hard‑shell topping over half of each sandwich, letting excess drip off.

3. Roll the other half’s edge in sprinkles, nuts, or mini chocolate chips if desired.

4. Place on a waxed‑paper‑lined baking sheet and freeze until serving.

5. For longer storage, wrap individually and store in a freezer container.

NUTRITION

(Per sandwich)

315 kcal • 42g carbs • 4g protein • 15g fat • Sat Fat 8g • Cholesterol 48mg • Sodium 321mg • Sugar 28g • Fiber 1g • Vitamin A ~40 IU • Vitamin C ~0mg • Calcium ~60mg • Iron ~1mg

Part Of Every Home Cook EBOOK