Our weekends usually involve lots of cooking and baking, 2 things that we love. Seth has been using his smoker for the past few weekends and cooks up some of the most delicious meals I've ever had. I always want to make something delicious for dessert after his show-stopping meal, but what to make today? Thankfully, I got some inspiration for a perfect summer dessert from a friend of mine who goes by "Biggie". Biggie is a sandwich enthusiast determined to find the most delicious hand-crafted deli offerings around. Sandwiches don't only come with bread and meats, though. He recently made ice cream cookie sandwiches, and my mouth was instantly watering when I saw the picture. I reached out to him to see how the sandwich master himself made these classic treats, and he was happy to pass along some tips. I decided to use scoops of Neapolitan ice cream smudged between 2 homemade Ghirardelli chocolate chip cookies. The chocolate chip cookie recipe makes a soft yet firm cookie perfect for holding together the shape of an ice cream sandwich. Sure enough, they were a huge hit!
Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
-2 1/4 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp salt
-2 sticks softened butter
-3/4 cup brown sugar
-3/4 cup sugar
-2 tsp vanila
-2 eggs
-12 oz semi-sweet chocolate chips
-Neapolitan ice cream
Directions
1. Preheat oven to 375. Combine flour, baking soda, and salt in a medium bowl.
2. Beat butter, brown sugar, and sugar on medium speed until creamy, then add vanilla and eggs and continue to beat on medium speed.
3. Gradually add flour mixture and beat on low speed until doughy.
4. Stir in chocolate chips until well blended.
5. Drop spoon-fulls of chocolate chip cookie dough onto ungreased cookie sheet and bake for 10 minutes.
6. Allow to cool for 5 minutes on cookie sheet, then transfer them to wire rack until fully cooled.
7. Put cookies in the refrigerator for 1 hr to harden cookies. Scoop ice cream onto one cookie and top with another giving a slight press to secure the sandwich.
*Dough can get thick, so using a hand-held beater gives more control!
*Use an ice cream scooper to measure drops of cookie dough so they turn out to be the same size!
*From the sandwich expert- if you bypass on the refrigerator step, your sandwich might be too mushy and messy!
*Use your favorite ice cream as a substitute for the Neapolitan!
*Check out more from the sandwich expert, Biggie, here!
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| The ingredients |
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| Sift flour, baking soda, and salt |
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| Beat butter, brown sugar, and sugar on medium speed until creamy, then beat in vanilla and eggs |
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| Gradually add in flour mixture and continue beating on low speed |
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| Add in chocolate chips to cookie dough |
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| Work chips in until fully incorporated |
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| Use an ice cream scoop to form equal dough drops on an ungreased cookie sheet |
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| Bake for 10 min at 375 |
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| Cool for 5 min on cookie sheet and wire rack until fully cooled |
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| Scoop ice cream on one cookie |
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| Top with another cookie and press lightly |
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Thanks for sharing your thoughts with me! You are too "sweet" ;)