How-To: Cookie Ice Cream Sandwiches

By April Brown

Summer is a great time to experiment with new recipes–and this frozen treat is no exception! Cookie ice cream sandwiches are a simple and cost-effective dessert – but they also offer an outlet for creative exploration and flavorful fusions that can be adapted by anyone.

For this instance, I am going to use a generic chocolate chip cookie recipe and pair it with vanilla ice cream; however, you can use any flavor combinations! Even those who struggle with gluten intolerance and lactose problems can buy a cookie mix or lactose free ice cream to suit their needs.

If you are constrained by time, I suggest using a cookie mix or refrigerated cookie dough (caution: for those making the refrigerated dough, make sure you buy the larger cookies portions and not the mini-sized). For those who have more time to devote to the process, and who would prefer variety, I would suggest making and baking your own cookie dough.

You can choose a basic recipe from:

https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/, http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies or another resource. Just make sure the recipe yields at least 4-5 dozen cookies. This will produce at least 24 sandwiches. You will also want to have these items on hand:

• 2 48oz Packages of Vanilla Ice Cream

• Plastic Wrap

• Freezer safe plate

For those who buy a mix or a refrigerated dough, you will need:

• Enough chocolate chip cookie dough or mix to produce a 48 cookies (I would suggest buying extra to make large cookies).

• 2 48oz Packages of Vanilla Ice Cream

• Plastic Wrap

• Freezer safe plate

After your cookies have cooled for at least 30 minutes, clear a work space. You will want to have your cookies, plastic wrap and plate ready. Leave the ice cream in the freezer until you are ready to scoop. Pair your cookies with those of like size. Tear off a piece of plastic wrap about 10-12 inches wide. Over the plastic wrap, take your ice cream and scoop at least 2 scoops and onto one of the cookies. Take the remaining cookie and lightly press down–not too hard, though. You do not want to break the cookie!  If you are feeling adventurous, I recommend rolling the ice cream side of the sandwich wheel into a pile of chocolate chips and coat the ice cream well.

Wrap your sandwich and plate it immediately into the freezer. Just don’t stack the sandwiches so they press onto each other. All the cookies need to freeze for at least 3.5 hours. They will be ready to eat once the ice cream stiffens. I hope you enjoy!

Other cookie/ice cream recommendations:

• Double chocolate cookies with mint chocolate chip ice cream

• Peanut butter cookies with chocolate fudge ice cream

• Snickerdoodle cookies with butter pecan ice cream