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.
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
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.
3/4 cup butter (or
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.