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Chocolate Chip Cookie Ice Cream Sandwiches

rpic_20170522200501_lg

Prep Time: 30 Minutes

Total Time: 6 Hours 40 Minutes

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Ingredients

Ice Cream:

  • 2 C. heavy cream
  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. Spice Islands® Pure Vanilla Extract

Cookies:

  • 1 C. brown sugar
  • 1 C. granulated sugar
  • 2/3 C. butter, soften
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 2 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 12-oz. semi-sweet chocolate chips

Directions

For the ice-cream:

  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. Whisk heavy cream until stiff peaks form. Add sweetened condensed milk and mix. Stir in the vanilla extract.
  3. Transfer to a 9×13 baking pan. Place in the freezer until set, about 6 hours.

For the cookies:

  1. Preheat the oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Beat brown sugar, granulated sugar, butter and shortening until the mixture light and fluffy. Add in the eggs and vanilla extract and mix until combined.
  3. Whisk flour, baking soda and salt. Add to butter mixture and mix until dough forms. Stir in the semi-sweet chocolate chips.
  4. Scoop dough out in generous tablespoons, then roll into a ball. Place dough on baking sheet 2-inches apart.
  5. Bake at 350° F. for 8-10 minutes or until the bottoms is a light golden brown color. Let cool completely before assembling.
  6. To assemble, add one scoop of set ice cream onto one the bottom of one cookie. Sandwich another cookie on top and serve immediately.

Chocolate Chip Cookie Ice Cream Sandwiches

rpic_20170522200501_lg

Prep Time: 30 Minutes

Total Time: 6 Hours 40 Minutes

Ingredients

Ice Cream:

  • 2 C. heavy cream
  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. Spice Islands® Pure Vanilla Extract

Cookies:

  • 1 C. brown sugar
  • 1 C. granulated sugar
  • 2/3 C. butter, soften
  • 2/3 C. Crisco® All-Vegetable Shortening
  • 2 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 12-oz. semi-sweet chocolate chips

Directions

For the ice-cream:

  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. Whisk heavy cream until stiff peaks form. Add sweetened condensed milk and mix. Stir in the vanilla extract.
  3. Transfer to a 9×13 baking pan. Place in the freezer until set, about 6 hours.

For the cookies:

  1. Preheat the oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Beat brown sugar, granulated sugar, butter and shortening until the mixture light and fluffy. Add in the eggs and vanilla extract and mix until combined.
  3. Whisk flour, baking soda and salt. Add to butter mixture and mix until dough forms. Stir in the semi-sweet chocolate chips.
  4. Scoop dough out in generous tablespoons, then roll into a ball. Place dough on baking sheet 2-inches apart.
  5. Bake at 350° F. for 8-10 minutes or until the bottoms is a light golden brown color. Let cool completely before assembling.
  6. To assemble, add one scoop of set ice cream onto one the bottom of one cookie. Sandwich another cookie on top and serve immediately.

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