Recipe: Chocolate Chip Ice Cream Sandwiches

Tonight I’m cooking salmon for dinner.  Salmon is not exactly the type of meal I can prepare ahead of time and photograph.  So instead of posting what I made for dinner, I’ll show you what I made for dessert instead. Chocolate Chip Ice Cream Sandwiches.  Who says you can only eat ice cream sandwiches during the long hot days of summer?  Not me.

Simply whip up a batch of your favorite chocolate chip cookie dough.

Using a 2 tablespoon cookie scoop, evenly place 6 giant balls of cookie dough on a silpat.

Pair up your cookies.

Scoop 3 tablespoons of softened homemade vanilla bean ice cream between 2 cookies. Place stuffed cookies into the freezer to chill for at least an hour to firm up. Enjoy!

Homemade Vanilla Bean Ice Cream Recipe

Hershey’s Classic Milk Chocolate Chip Cookies

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda {15 Cool Uses for Baking Soda}
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups (12-oz. pkg.) HERSHEY’S Milk  Chocolate Chips

Directions

  1. Heat oven to 375°F.
  2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Using a 2 tablespoon cookie scoop drop by rounded tablespoons onto a silpat lined cookie sheet.
  3.  Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 24 cookies.

Milk & Cookies: 89 Heirloom Recipes from New York’s Milk & Cookies Bakery

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