Chocolate Chip Cookie Ice Cream Sandwiches

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We seem to be having one last little hurrah of warm weather before fall sets in. Muggy with wild thunder and lightening storms have brought out the t-shirts and fans again. Although, they are predicting 60 degree temps again this weekend. It’s Maine, you can’t expect a whole lot this time of year! I am looking forward to the cooler temps, comfort food and the beautiful leaf peeping. I always embrace change when it comes to the seasons.

Since we are having a little hot spell, I thought I’d squeeze in one last little summer enjoyment (although, I do make these year-round). Homemade ice cream sandwiches are one of my favorites. How could it not be? You get to indulge in a delicious cookie and ice cream at the same time! Woot! A total win-win in my book. Now, of course you don’t have to go the extra mile and make your own vanilla ice cream, but I promise you the sandwich will be a million times better if you do.

This cookie recipe is one of my favorites, and is already posted on my blog. But, I thought I would make it easier for you and re-write the recipe. There will be a lot of extra cookies, so feel free to cut the recipe in half if you don’t want extras.  I hope everyone is enjoying the last of their summer temperatures!

Chocolate Chip Cookies

  • 2 sticks unsalted butter, at room temperature
  • 1 cup firmly packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups semi-sweet chocolate chips

Directions

Preheat the oven to 325 degrees. Have ready two lined, or non-greased baking sheets.

In the bowl of your electric mixer, beat the butter and sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until just fluffy again. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour to the butter mixture at a low speed, and beat just until incorporated. Stir in the chocolate chips.

Drop spoonfuls of dough (I use a small ice cream scoop) onto the prepared baking sheets.

Bake cookies for 15 minutes, or until barley golden brown and barely set in the center for a soft cookie. Make sure to not over-bake or your cookies will become rock hard in the freezer. Let cool completely before removing from baking sheets.

Vanilla Ice Cream

  • 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 3/4 teaspoon vanilla extract

Directions

Pour 1 cup of the cream in a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and whole milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

To make ice cream sandwiches: Pair the cookies up to size. Place one large scoop of ice cream on one cookie and gently press the paired cookie down on the ice cream. Wrap well in plastic wrap and freeze until firm. These will last in the freezer for a couple of weeks.

Source: Cookies from Lily’s Café Cookbook, Revised Edition by Kyra Alex, Ice Cream from The Perfect Scoop, by David Lebovitz

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