‘Tis the season for ice cream! Ice cream sandwiches that is!!
Remind me again why we don’t eat ice cream sandwiches all year long? They are such a simple and delicious dessert. I could easily eat three of them in one sitting.
What makes the perfect ice cream sandwich? To me, it’s all about the cookie. For this batch, I choose to go with a classic chocolate chip. These chocolate chip cookies are a bit crisper and thinner than the batches I’ve been making recently. The crispiness of the cookie is the perfect partner for the creamy ice cream center.
After the cookie, it’s all about the ice cream. Do you want one flavor or two? Toppings? It’s a big decision.
I went simple for this batch, but could easily see myself getting carried away next time I make these. I stuck with two classic flavors, coffee and vanilla.
In order to get the perfect amount of ice cream in the middle of the sandwich, I went with the slicing method. This requires a cardboard pint of ice cream and a sharp serrated knife. You simply cut about 1/2 inch slice off the pint and peel off the sides. What’s left is the perfect slice of ice cream that fits perfectly in the middle of the two cookies.
Sadly, I didn’t think about this method until my second try. Let’s just say trying to smooth out the perfect slice without it melting all over the place wasn’t as easy as it sounds. Luckily, the slice method is pretty foolproof and super manageable.
Once the slices were set, I popped them in the freezer for them to set real quick and, about 10 minutes. After they were ready, it was sandwich time.
Chocolate chip cookie, ice cream slice, and another chocolate chip cookie. Once put together, they get topped with some mini chocolate chips.
What’s your go-to ice cream sandwich flavor? Check out the recipe below and let me know what you choose!
Ingredients
Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/4 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 heaping cups chocolate chunks
Ice Cream
- 2 pints ice cream of your choice
Toppings
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 375°. Prepare a large baking sheet and set aside.
- In a medium-sized bowl, combine the flours, baking soda, and salt. Set aside.
- In a large-sized bowl, cream the butter with the sugars. Beat the mixture for about 4-5 minutes, until it is fluffy and pale in color. Add in the eggs in, one at a time making sure they are fully incorporated.
- Gradually add the flour mixture into the egg mixture. When the mixture is fully added in, it should have a light brown color. Mix in the chocolate chips.
- Drop the dough on the prepared baking sheet. The cookie dough balls should be about 1 tablespoon in size. Try to make them uniform in size so they will be symmetrical for the sandwich.
- Bake the cookies for about 9-12 minutes. If you want gooey cookies, take them out around 9-10 minutes. For crispy cookies, take the cookies out of the oven around 6 minutes and bang the cookie sheet on a counter, flattening out the dough. Place the cookies back in the oven and repeat around 10 minutes. The cookies should flatten and have a few circled ridged in them.
- After 12 minutes, take the cookies out of the oven and allow them to completely cool.
- While the cookies are cooling, prepare the ice cream. Take the pints of ice cream and flip it so it is on its side. With a sharp serrated knife, cut 1/2 inch slices off the pint. Each pint of ice cream should result in 4-5 slices. Place the slices back in the oven until the cookies are completely cool. Set up toppings if using on in a bowl or flat dish.
- Once the cookies are ready, build the ice cream sandwich. Take one cookie and top it with a slice of ice cream, following another cookie. Roll the ice cream in the mini chocolate chips. Place the sandwiches back in the freezer to set.
- If you want to indulge in the sandwiches right away, freeze them for about 15 minutes. If there is no rush, let them sit overnight. This will ensure that the ice cream sticks to the cookies.
- The cookies will last in the freezer. Just thaw for about 5-6 minutes before eating.
looks good about now. 92 degrees. nice shots…….
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