Ultimate Ice Cream Sandwich Recipe

Ice Cream Sandwiches with Chewy Chocolate Chip Cookies and French Vanilla Ice Cream


French vanilla ice cream sandwiched between rich, chewy chocolate chip cookies is the house ice cream sandwich recipe. Of course, you can use any type of cookie with whatever flavor of ice cream, sherbet or frozen yogurt strikes your fancy. You could even make your own ice cream, for truly dyed-in-the-wool homemade ice cream sandwiches.

Pair lemon cookies with coconut ice cream, if you like, or sugar cookies with strawberry or chocolate ice cream, chocolate cookies with mint chocolate chip ice cream or almond cookies with toffee ice cream. That's the short list, for sure. But as a rule, softer, chewier cookies work best.




French Vanilla-Chocolate Chip Ice Cream Sandwiches

This recipe makes about 18 ice cream sandwiches, so you may want to cut the recipe in half, keep extras in the freezer for future use, or, best yet, have a party!

1 batch Ultimate Chewy Chocolate Chip Cookies, below
3 pints French vanilla ice cream, sherbet or frozen yogurt, softened slightly
Plastic wrap

Prepare and bake the chocolate chip cookies and cool.

Place a cookie sheet flat in the freezer. Lay one cookie face down on a sheet of plastic wrap, about 1-foot square. Scoop 1/3 cup of ice cream (give or take) onto the cookie. Top with another cookie, face up, and press it down gently to spread the ice cream out evenly. Wrap the sandwich in the plastic wrap snugly and place it on the cookie sheet in the freezer. Repeat with the remaining cookies. Freeze the sandwiches until firm, about 3 hours, stacking as necessary. And that is the ultimate ice cream sandwich recipe.


Ultimate Chewy Chocolate Chip Cookies

3/4 cup butter (or butter-flavored shortening)
1-1/4 cups brown sugar, firmly packed
2 tablespoons milk
1 tablespoon vanilla
1 egg, beaten
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Preheat oven to 375°. In a large bowl, cream the butter, milk and brown sugar together. Stir in the vanilla and egg. Combine the flour, salt and baking soda, and gradually add to the creamed mixture. Stir in the chocolate chips and nuts. Drop rounded tablespoonfuls about 3 inches apart on an ungreased cookie sheet and bake for 8-10 minutes. If you simply must have crisp(er) cookies, continue baking for 1-3 minutes. Remove from the oven and let the cookies cool on the cookie sheet for a minute or two, then transfer them to a cooling rack. Makes about 3 dozen 3-inch cookies. 

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