Ahhh.. the start of the summer season. We made it! It actually came! I know I always wax poetic about this time of year, but it’s always with good reason. How can one smell the perfume of lilacs or lily of the valley and not feel some joy and hope? I could start blithering about renewal and rebirth, but before I get ahead of myself here, let’s talk about ice cream sandwiches!
Maybe you haven’t had an ice cream sandwich in awhile? I remember them fondly... the dark chocolate cookie that was always a bit soft, giving way to icy ice cream and after a couple of bites, a few licks, it was gone too soon. I used to love them, but I always felt a tiny bit unsatisfied at the end. Was it over too quickly? Was the cookie too soft? Was it something else? Can I think philosophically about an ice cream sandwich?
At any rate, I determined it would be nice to make my own. It’s just cookies and ice cream right? I think I can manage that!
I did two combinations, but obviously make as many as you want. The combinations were: Chocolate chip cookies/vanilla ice cream and vanilla cookies/strawberry ice cream. The vanilla cookies are the same recipe as the chocolate chip cookies sans chocolate chips. (I have to keep it easy!)
These sandwiches would be a fun activity for children. You can make them large or small. You could go crazy and roll the sides in sprinkles or nuts. The point is, they are easy to make and fun to make your own. Not to mention so good! Enjoy. Happy Memorial Day!
Ice Cream Sandwiches
You will need:
Chocolate Chip cookies
Vanilla Cookies
Vanilla Ice Cream
Strawberry Ice Cream
A note about the ice cream: please use a full fat ice cream like Haagen Dazs or Ben and Jerry’s. These ice creams are dense and can stand up to the robustness of the cookie. (Fun Fact!: Haagen Dazs is a name made up by the owner. It is essentially gibberish but is supposed to sound like Danish. )
Cookies
2 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
¾ cup brown sugar, packed
2 teaspoons vanilla
2 eggs
1 teaspoon instant espresso (optional, leave out if making vanilla cookies)
1 bag (12 oz) semi sweet chocolate chips
Take out eggs when you bring out your butter to soften.
Preheat oven to 375°.
Sift flour, baking soda and salt together into a bowl.
In a stand mixer (or by hand) beat butter and sugar together until creamy.
If using a stand mixer you may have to scrape down the sides to incorporate all the sugar and butter.
Once butter and sugar is creamed, add vanilla, espresso powder (if using) and eggs.
Add one egg at a time. It is helpful to crack the eggs into a small bowl before you add them incase you have to remove any broken shells from the egg.
Mix slowly until combined.
Then add flour mixture slowly.
Mix slowly until combined.
At this point if you wanted to make vanilla cookies, remove some dough to make the cookies.
Then add chocolate chips and mix.
To make the cookies the same size, roll dough in your hands like you would when making meatballs.
Drop those cookie dough balls onto a pan lined with a silpat or parchment paper.
Bake for about 10 minutes or until golden brown.
Depending on the size of your cookies the baking time might be less or more.
Let cookies cool.
Construct!
When the cookies are cooling, bring out your ice cream to soften.
You want the ice cream to be soft enough to scoop, but not too soft that it will melt while you are making the sandwiches.
Put a layer on the cookie and then smoosh another cookie on top.
If you wanted, you could smooth out the edges of the ice cream, or just leave au natural.
Wrap cookies in parchment paper, place in a container and freeze.
I would make one at a time and then freeze. I tried to do several before placing them in the freezer and they started to melt.
Take out of the freezer right at serving time.
Enjoy!
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