Ice Cream Cookie Sandwiches
Indulge in delectable Ice Cream Cookie Sandwiches, featuring soft and chewy chocolate chip cookies with a creamy and customizable ice cream filling, for a delightful frozen treat that's sure to please.
Ingredients
FOR COOKIES:
- 3 cups flour
- ½ cup sugar
- ½ cup brown sugar
- ⅓ cup butter room temperature
- ⅓ cup Crisco
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
FOR ICE CREAM FILLING:
- 1 cup heavy whipping cream
- 14 oz sweetened condensed milk
- ¼ cup sugar
- 1 teaspoon vanilla
OPTIONAL ADD INS:
- banana & peanut butter
- marshmallow fluff & graham crackers
Instructions
- Preheat the oven to 375°F. Use a stand mixer with the paddle attachment to cream together the brown sugar, white sugar, Crisco, and room temperature butter. Add in the egg and beat well while pouring in the vanilla extract.
- Add in the flour slowly, along with the baking soda and salt. As soon as the flour has been added, mix in the chocolate chips.
- Line a baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into 1-inch balls and arrange them on the baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10 minutes or until the tops are just beginning to crack. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- While the cookies are cooling, use the stand mixer with a clean bowl and whisk attachment to whip the cream until stiff peaks form. Add in the sugar and vanilla extract. Pour in the sweetened condensed milk and whisk on high until completely incorporated.
- [Optional Step]: Mix the flavors into your ice cream bases.
- Spoon the whipped ice cream base into large piping bags (or baggies with the corners cut off). Arrange half of the cookies upside down in an edged container or cake pan. Cut off the corner of the bag and squeeze a little of the ice cream base onto each cookie, leaving about a quarter-inch rim of each cookie exposed. Place another cookie gently on top of each cookie until the ice cream base reaches the edges.
- Freeze for 8-10 hours or overnight for best results. Roll the edges of the cookies in mini chocolate chips (or graham crackers). Serve right away on a hot day. Enjoy!
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