Homemade Cookie Ice Cream Sandwiches Recipe

Recipe Type: Dessert

Cuisine: American

Author: Pam Rust

from the kitchen of: Pam Rust; pamelasusan.typepad.com Building your own ice cream sandwich is a fun and rewarding treat. Start with either the chocolate chip or chocolate cookie base and add your favorite ice cream flavor to make a unique and deliciously cooling dessert.

Ingredients

CHOCOLATE COOKIES
1 c butter
1 1/2 c sugar plus more for sprinkling
1 tsp salt
2 large eggs
1/4 c milk plus more for washing tops of cookies
2 tsp vanilla extract
4 1/4 c all purpose flour sifted
3/4 c Dutch unsweetened cocoa
1 1/2 tsp baking powder
CHOCOLATE CHIP COOKIES
1 c butter
1/2 c sugar
2/3 c brown sugar
2 eggs
2 tsp vanilla extract
2 c flour
1 tsp salt
1 tsp baking soda
1 (12-oz) bag mini chocolate chips (milk or semi sweet)
ICE CREAM FILLING
1/2 gal your favorite ice cream slightly softened

Instructions

CHOCOLATE COOKIES
Let all ingredients come to room temperature before you begin. Cream butter, sugar, and salt. Cream only enough to combine ingredients (this results in a chewier cookie). Add egg, milk, and vanilla and mix until blended. In a separate bowl, sift flour, cocoa, and baking powder. Add dry ingredients to wet ingredients and mix until they’re combined.
Preheat oven to 375°F. Prepare your baking sheet by oiling it, lining it with parchment, or using a silicone mat. Transfer dough to a lightly floured surface and roll dough to approximately 1/8 inch thick. Cut out cookies into desired shape (4-inch circles or squares work well) and place them on the prepared baking sheet. Using a pastry brush, wash cookie tops with milk and sprinkle with sugar. Bake 8 to 10 minutes. Do not overbake – cookies harden as they cool.
CHOCOLATE CHIP COOKIES
Cream together butter and sugars until soft. Add eggs and vanilla. Mix well. In another bowl, sift flour, salt, and soda. Slowly add flour mixture to batter until well blended. Stir in chips. Refrigerate dough for 30 minutes.
Preheat oven to 350°F. Remove dough from refrigerator and roll into a large rectangle, approximately 1/8 inch thick. Cut into 3½- to 4-inch squares with cookie cutter or pizza cutter. Place squares on a baking sheet and bake for 12 to 14 minutes; watch closely so they don’t over-bake. Cool cookies on a wire rack.
ICE CREAM FILLING
As cookies cool, spread ½ gallon of softened ice cream on jelly roll pan lined with plastic wrap, to a thickness of approximately ½ to ¾ inch. Return ice cream to freezer to harden, about 20 minutes. When hard, remove and cut into circles or squares, slightly smaller than your cooling cookies. Place the ice cream between two cookies; work quickly until all cookies are used. Place all filled cookies on the jelly roll pan and return to freezer to harden. As soon as the ice cream has hardened, wrap each sandwich individually in plastic wrap and return to the freezer. If no one knows you have these in your freezer, they’ll store well for up to 3 months. If the word is out, they’ll be gone long before then!