I scream, you scream, we all scream for ice cream! I mean really, is there anything better than an ice cream sandwich on a hot, sunny day? Ice cream dripping down your arms, wet bathing suits and the giggles of happy kids (and adults) - that is Summer! This recipe is from one of my favorite blogs - Smitten Kitchen, and now one of my favorite cookbooks. This recipe is quite simple, just a bit of time needed for the freezing of the different layers. The cookie is delish - not much to say here, just that it is a really good cookie to pair with vanilla ice cream. It holds up beautifully when frozen and when you get down to eating it, it's not too hard - quite perfect, really.
Let's get to it . . .
Chipwich Ice Cream Sandwich
Cookie Melt, until halfway melted and remove from microwave or heat 1/2 c. unsalted butter Continue stirring until the rest of the butter has melted.
Add in and mix until smooth 1 tsp. salt 1 c. packed b. sugar 3 tbsp. milk
If you're batter is not quite cool, give it a minute or two before adding in 1 large eggs (you don't want it to scramble if the mixture is too warm) 1 1/2 tsp. vanilla Mix well and add in 1 tsp. baking powder 1 c. flour
Finally add in 1/3 c. mini chocolate chips.
Spoon batter into a 9x12, parchment lined baking dish (spray the bottom with vegetable spray or use a smear of butter to keep the paper in place)
Sprinkle mini chocolate chips over top.
Bake at 325 for about 15 minutes, until the cookie is set.
Let cool completely in the pan - you can pop it into the fridge or freezer if you are short on time.
When cooled, remove the cookie from the pan buy lifting the edges of the parchment and loosening the sides with a knife.
Cut the cookie in half and put 1 half back into the baking dish.
Time to add the ice cream. If your ice cream is rock hard, let it sit out or in the fridge for a bit to soften. When soft, place scoops overtop half the cookie.
Place the top half of the cookie on top of the ice cream and gently press down.
Cover and place the cookie into the freezer until firm.
Remove and cut into squares or whatever shape you like.
Enjoy!
*note - this does not make a lot, so if you're making these for a crowd, you may want to double this recipe and use 2 9x12 baking pans.
