Jersey Milk and Apple Swirl Ice Cream Sandwiches with Oatmeal Cookies

Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.

In a large bowl, cream together the softened Jersey butter, light brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined. Stir in the mashed Jersey Royal potato until evenly distributed.

In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Stir in the chopped nuts, if using.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, use an ice cream scoop to place a generous scoop of the softened Jersey Milk ice cream with apple swirl onto the bottom of one cookie.

Top with another cookie, pressing gently to create a sandwich.

Repeat with the remaining cookies and ice cream. If needed, freeze the completed sandwiches for 15-20 minutes to firm up before serving.