Tuesday, January 26, 2010

Colossal Chocolate Chip Ice Cream Sandwich Recipe

 Making this ice cream cookie sandwich are soooooooo easy and fun!
This recipe is for chocolate chip cookies.
But you can use any cookie would want!
For example, you could bake a peanut butter cookie. Put some chocolate ice cream in the middle. (YUMMMMMMMM)

First: combine sugar, butter, vanilla extract


Next, add the dry mixture (flour, salt, baking soda) and eggs
Then stir in a 12 ounce bag of chocolate chips.
(for this, I used NESTLÉ® TOLL HOUSE®mini's )


Bake them in the oven as your normally would....


I made a few that were a little larger than normal.....you can make them as big or as small as you want!
I found after you baked them, transfer them to another baking dish with wax paper and pop them in the refridgerator to help cool faster. Do this for about 10-15 minutes


Next place two cookies upside down ( the flat side up). Place whatever flavor of ice cream you want in the middle. I used Breyer's All Natural Vanilla Ice Cream. I live by this ice cream.


Next, roll the edges in whatever extra topping you want.
You can use candy, sprinkles etc. I used more mini chocolate chips!


Place another cookie on top of the ice cream center to finsh the sandwich. Place in the freezer for 1-2 hours.


I had to cut this sandwich in half. It was sooooooooo huge!
 My husband and I had to split it! But it sure was yummy!

Ingredients:
Chocolate Chip Cookie Recipe:

3 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/4 teaspoon vanilla extract
2 large eggs
12-oz. pkg chocolate chip mini

Ice Cream:
Breyer's All Natural Vanilla Ice Cream


Directions to bake cookie:

PREHEAT oven to 375° F.


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. ( I usually bake for around 10 mins) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


To make the ice cream sandwich:

Take a baking sheet and cover in wax pape. Take two cookies. Place on a baking sheet or pan with flat side facing up. Take ice cream ( let it get a little soft, so either leave it sitting out for a few minutes or stick in microwave for about 20 seconds) spread it all over cookie #1. Place cookie #2 on top. Roll edges in mini chocolate chips/sprinkles/candy, whatever you desire. Place covered in freezer for 1-2 hours or untill firm. Serve and enjoy!!!







1 comment:

Bethany Arnold said...

I wish I lived in DC just so I could be a tester of these awesome, amazing looking creations. Jack, you are one lucky guy!!