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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches


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  • Sandwiches. The word makes most people think of lunch. Or maybe a casual dinner or picnic in the park.

    Not me. I don’t think turkey on wheat or sourdough BLT. Nope, I’m thinking dessert. Only good things can happen when you replace the sandwich bread with cookies and start getting creative! Here are three of my favorite ways to make this lunch staple into a dessert masterpiece.

    1. Classic Ice Cream Sandwich

    I loooove a homemade ice cream sandwich.

    And while I like to stick to the classics—vanilla ice cream and chocolate chip cookies—the sky’s the limit with flavors for this one. How about:

    Mint ice cream and chocolate cookies
    Chocolate ice cream and peanut butter cookies
    Pumpkin ice cream with ginger cookies

    Add some splash to your sandwich by rolling the ice cream sides in sprinkles.

    Make ‘em up ahead of time and freeze them. I like to place each one in a cupcake liner and freeze them on a tray. They’ll be ready to hand out to your crowd at dessert time.

    2. Red Velvet Cookie Sandwich

    Everyone loves red velvet cake or cupcakes. Here’s a fun twist on that favorite!

    These easy (made from cake mix!) cookies are yummy and cakey. And they are taste perfection when sandwiched over cream cheese frosting.

    3. Nutella Cookie Sandwich

    In my opinion, you cannot go wrong with Nutella. I can’t be trusted around it—so of course it makes my list of sweet sandwich perfection.

    Two sugar cookies with a thick layer of the stuff is hard to beat. Plus the sophisticated color combo could earn these babies a spot on the fanciest of dessert tables.

    Sandwich cookies are a little more labor-intensive than regular cookies. So don’t hesitate to use any of the Pillsbury Ready to Bake cookies for your first step. They are quick and tasty!

    What are you favorite sweet sandwich combos?


Chocolate-chip cookie ice-cream sandwiches

To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.

Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture.)

Sift in the flour and baking powder, then mix well with a wooden spoon.

Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.

Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.

Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.

Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.

Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

RECIPE TIPS
COOKIE DOUGH

Pop one of the rolls of dough into the freezer and you’ll be able to whip up a future batch of cookies with minimum effort. The dough can be frozen for up to six months. Defrost in the fridge four hours before using.


Before you go.

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Ice cream sandwich cookies

In some cruel, cruel parallel universe where I were forced to choose between cookies and cakes, cake would never win, even if topped with the most perfect plop of pink butter cream frosting (because pink tastes better, oh yes, it does) and brightly-colored confetti sprinkles. I don’t mean to diss on cake. I’ve had some good cakey creations in my time here, but even the most spectacular rum-doused pineapple upside down cake or flourless chocolate creation feels at times an uphill battle with the fact that cake, deep down inside, wishes to remain dry. Cookies, on the other hand, desire balance – crisp exteriors, supple interiors, and each and every one of their ingredients gets to make a full-on appearance in the final flavor. As an added bonus, they keep for a week.

Thank goodness I’ve never been forced to make such tyrannical decisions, but were I, I think I’d start with some of the creations in last night’s Chez Smitten Cookie Fest 2006, in which I tried to bake as many oversized cookies as a could in one night, to be assembled tonight into ice cream sandwiches for friend’s surprise party.

First into the mixer were these gigantic chocolate chip cookies. Like most people, I already have a favorite recipe. Mine is buttery and compact and has a high chip to dough ratio. But, they’re not much in the way of spreaders, and this one better fit the bill.

Second in line were, I’ve got to say, one of the easiest, tastiest chocolate sugar cookies I’ve yet to come across. Ingredients are assembled, one-bowl style, in a food processor in no more than four minutes, and baked in another nine. They come for a recipe for Oreos which I highly recommend, but even alone they will leave you wanting for nothing but a glass of milk.

As the clock ticked ten p.m. I fiercely debated with myself whether or not I was insane enough to throw down a third batch for the blasphemous non-chocolate eating types, and like all debates with myself about my potential for insanity, I came out crazy. I found this recipe on Flickr, via this gorgeous picture, and after seeing that the recipe source was Cooks Illustrated, I felt fully confident giving it a whirl. Despite the amount of spice in there, the flavor is anything but overwhelming, and they’re so moist and crumbly, they might convert my cookie tastes yet away from chocolate-laden cookies. Might, I said. Let’s not get carried away.

Big, Fat, Chewy Chocolate Chip Cookie
Recipe adapted AllRecipes.com via Hilary

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

  1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
  3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
  4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup (for a ridiculously large cookie, one or two tablespoons for more standard-sized cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes (closer to 12 minutes for non-1/4 cup scoop cookies) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chocolate Sugar Cookies
Adapted from Retro Desserts

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter [For oversized ones, I used a 1/8 cup scoop] and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses


Recipe Summary

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 1 pint vanilla ice cream, softened

Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla beat until smooth. With mixer on low, gradually add flour mixture mix in 1 cup chocolate chips.

Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes transfer to a rack to cool completely.

Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours then wrap individually in plastic.


Chocolate Chip Cookie Ice Cream Sandwiches - Recipes

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We started documenting as a team what time the ice cream truck drives by FeedfeedBrooklyn so we can all be better prepared to sprint for an afternoon treat. While I&rsquom always down for a vanilla cone with rainbow sprinkles, my true love will always be a chocolate chip cookie ice cream sandwich. Combining my love of cookies with creamy ice cream and crunchy chocolate, this sandwich checks every single box you&rsquod want in a dessert.

Let&rsquos chat through why this is going to be your new go-to recipe of the summer. First, when is it a bad time to have cookie dough in the fridge?? I have a few go-to personal recipes depending on what type of cookie I&rsquom craving, but for these sandwiches, I went with a cake-y cookie that stays light even when frozen. As for the ice cream, there&rsquos no easier way than taking a serrated knife straight to the pint for perfect disks in each sandwich. Just be aware you may need to use a ring cutter to cut smaller circles out of the larger disks. The most important part of this recipe is that you can customize it to your liking! Use your favorite ice cream and a topping to match (though I think these combos are simple stunners!).

The secret for perfectly assembled ice cream sandwiches is patience. If you try to slice, assemble and serve all at once you&rsquoll end up with a drippy mess. Freeze them for 2 hours before serving to make sure the ice cream doesn&rsquot just squeeze out when you take a bite.

Summer is here and we&rsquore literally screaming for ice cream, so get ready for some true &lsquowich-craft.


Ingredients needed:

  • 24 chocolate chip cookies
  • 1.5 quarts vanilla ice cream
  • 1 jar of red sugar (or any sprinkles you want)

How to make Chocolate Chip Ice Cream Sandwiches

  1. Allow the ice cream to soften for a few minutes on the counter.
  2. Spoon a giant scoop of ice cream on a chocolate chip cookie.
  3. Top with another chocolate chip cookie.
  4. Then slowly squeeze the cookies together until the ice cream begins to ooze out.
  5. Pour the red sugar or any sprinkles you have on a shallow plate.
  6. Roll the sandwiches in the sprinkles until the sides are covered.
  7. Place back in the freezer to freeze until solid.
  8. Store in an air tight container in the freezer until ready to eat.

Valentine’s Day is super fun around here. I make heart shaped cinnamon rolls, white chocolate popcorn, and even a heart shaped pizza. We normally hang out, watch a movie, and play some card games so I thought these chocolate chip cookie ice cream sandwiches would be the perfect dessert to end the night of fun.

Plus no baking…. no waiting…. and this fun dessert is thrown together in minutes.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


How to Make Better Ice Cream Sandwiches

1. Start with Soft Cookies Instead of Hard Cookies

A cookie with a little give to it has the texture that seems to be the most compatible with any kind of ice cream filling. If you&aposre starting with homemade cookies, underbake them slightly so they&aposre cooked but chewy even when they cool. Be gentle when you&aposre pressing the cookies together with the ice cream, because softer cookies are bendier. If you do start with crisp cookies, choose thin ones and let them freeze after you make the sandwiches and before you serve them. The cookie will absorb a bit of the moisture and soften up a little.

This recipe for Classic Chocolate Ice Cream Sandwich gets it right with vanilla ice cream sandwiched between soft, slightly sticky homemade chocolate cookies.

2. Watch Out for Frozen Chips

It seems tempting to make ice cream sandwiches with chocolate chip cookies. But know this: Chocolate chips freeze to a rock-hard consistency. If biting into big frozen nuggets of chocolate is your idea of a good time, then go for it. But I found that using smaller cookies and smaller chips helped to lessen the sensation of chewing on pebbles.

3. Match Cookie Halves in Advance

Do this before you even pull the ice cream out of the freezer. Trust me, this really makes a difference when you&aposre trying to assemble ice cream sandwiches before the ice cream melts. And you&aposd be surprised by how quickly it melts while you&aposre trying to find a cookie top and bottom that are roughly the same size.

4. Wrap Cookies Before Freezing

I thought that simply laying a sheet of waxed paper between layers of ice cream sandwiches was enough. But no. The ice cream continues to melt for a while after you put the sandwiches in the freezer until the cold can kick in to firm up the sandwiches. The result can be a frozen blobby mess. (Ask me how I know.) The solution is to wrap each sandwich as you make it with waxed paper or parchment to hold the ice cream in. Secure the folds with twine or a rubber band (you won&apost be able to reuse the rubber band). Place on a baking sheet and freeze. Plastic wrap works, too, but waxed or parchment paper wrapper makes a neater presentation.

5. Work in Small Batches

Assemble and wrap half a dozen sandwiches, pop them into the freezer, then move on to the next batch. Why? You have a small window of time to work with ice cream that is melting before your very eyes. You can help the ice cream stay cold by putting it in a bowl that&aposs inside another bowl of ice, but that just slows down the inevitable melting. If your ice cream gets too soft and runny, put it back into the freezer and start again when it firms up. You could also work with one pint of ice cream while another one is in the freezer. Just swap them out after each small batch of ice cream sandwiches is made.


Chocolate Chip Ice Cream Sandwiches

Heat oven to 375 degrees. Stir together the flour, soda and salt set aside.

Beat butter with brown sugar and granulated sugar at medium speed until creamy. Add vanilla extract and egg mixing on low speed until blended.

Gradually blend the dry ingredients into the creamed mixture. Stir in 1 cup chocolate chips.

Drop by generous tablespoons onto ungreased baking sheets (yielding 24 cookies). Bake 9 to 11 minutes or until golden brown. Cool a few minutes on the baking sheet before transferring to racks to cool completely.

Working quickly and in small batches, make a sandwich by placing a small scoop of ice cream onto the flat side of one cookie. Top with a second cookie and press lightly.

Roll sides of cookie in miniature chocolate chips. Press chips lightly into ice cream. Place sandwiches on a baking sheet and into the freezer and freeze until hard, at least 2 hours.

The sandwiches can then be wrapped individually using aluminum foil or plastic wrap and then placed in zipper storage bags. Remove from freezer a few minutes before serving.

Please note that some ingredients and brands may not be available in every store.


Watch the video: How to make a Chipwich. Chocolate Chip Cookie Ice Cream Sandwich Recipe (July 2022).


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