March 8, 2013

ice cream sandwiches


Let’s start off with one thing, I am not a baker. There is something about the precise measurements and accuracy that’s too much pressure. But these ice cream sandwiches were a cinch to make, because really, who can’t whip up some chocolate chip cookies? Slap some ice cream in between two cookies and you have a little sandwich bite from heaven.

It’s very rare that I make sweets of any kind, but when I make chocolate chip cookies, the batter is my favorite part. It’s not ice cream sandwich season quite yet, but this image had me inspired. So I went for it.




Chocolate Chip Cookie Ice Cream Sandwiches
Serves 12 sandwiches


Your favorite ice cream

2 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) Guittard Semisweet Chocolate Chips


Preheat oven to 375°.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips.

Drop by well rounded teaspoonfuls onto parchment lined or ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

While the cookies are cooling, bring the ice cream to room temperature. Using a spoon, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly.

Immediately roll the edges of the cookie in chocolate chips or sprinkles so that the ice cream is coated. Freeze until the ice cream is very firm, at least 4 hours.