If you love ice cream sandwiches, you will be amazed at how easy they are to make from scratch at home. You don’t have to settle for tiny, factory-made cookie sandwiches from the grocery store freezer anymore. Although the ones you can buy at the store are still delicious, they are by no means in the same league as homemade cookies and ice cream made from your very own kitchen. These are tasty and sweet and soft and yummy.
Try this recipe for the cookie and the ice cream. The recipes here are for chocolate chip cookies, but you can use any recipe for ice cream sandwiches, from chocolate wafer cookies to shortbread cookies. As for the ice cream, you can make your own in any flavor your heart desires. Pair the gourmet cookies with the ice cream and you can have unlimited combinations. Ice cream makers today are worth the purchase price. You will find that all you have to do is turn it on after freezing the bowl. They’re not at all like the ice cream makers of yesteryear that required salt and lots of churning. These are modern and so easy to use that you’ll make ice cream all the time—even on weekdays!
1/2 c. butter
1/4 c. granulated sugar
1/3 c. brown sugar
1/2 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
1 c. semi-sweet chocolate chips (not quite full)
1/2 c. chopped nuts
1 c. + 2 tbsp. flour
Cream together first 3 ingredients until soft. Add egg and vanilla. Beat well. In another bowl sift flour, salt and soda. Slowly add mixture to batter until well blended. Stir in walnuts and chips. Use soup spoon to drop dough about 6 inches apart on ungreased cookie sheet. Flatten each with back of spoon to make 3-inch cookies or any size you want them to be. Bake at 350 degrees 12 to 14 minutes. Let cookies cool. Fill with ice cream. Freeze all on cookie sheet. Take out and wrap individually in aluminum foil. Return to freezer. Makes about 24 to 28 cookies which will be 12 to 14 sandwiches.
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 45 Minutes
"This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think."
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.