Can I even possibly detail how utterly divine these ice cream sandwiches are? I’m really not sure I can. Sufficeth to say, after serving these to guests, there happened to be three leftover sandwiches that were popped back in the freezer. Within 12 hours they were gone. Disappeared. Devoured down someone’s waiting gullet. I’m not at liberty to discuss the case at this time or to speculate on who would have done such a risky thing – you know, eating three ice cream sandwiches in less than a day. But I have a pretty strong lead. And he-slash-she may be willing to admit, off the record, that it was worth every calorie. And that’s all I’ll say about that.
The dreamy detail is that the cookies manage to stay slightly chewy even after freezing (they do get a bit more firm if they are frozen for longer than 24 hours but a simple chill out on the counter for 10 minutes prior to eating will solve that problem – not that I know first hand or anything). A simple, decadent cookie recipe, filled with creamy, refreshing ice cream and you may just have one of my favorite treats of all time (cookies and ice cream) wrapped up into one cute little package.
Note: You can replace the mint ice cream with just about any flavor of ice cream your little heart desires. Also, if the sandwiches have been frozen longer than 12-24 hours, a simple relaxation period on the counter for about 10 minutes prior to serving will help you and your loved ones not break a tooth on the cookies – they will soften up perfectly.
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
- 3 tablespoons sugar
- 1 pint mint chocolate chip ice cream
- Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
- Gradually stir in the flour mixture. Add the chocolate chips and mix. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart. Bake the cookies until they are puffed, 12 to 15 minutes.
- Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold.
- Remove the cookies from the freezer and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour.
Recipe Source: adapted slightly from allyou.com