You know I’m not a big fan of chocolate but I tell you, it is never too early in the year to enjoy some homemade ice cream sandwiches. I’ve had a few store bought ones and they’ve always been disappointing. I either didn’t like the ice cream or I found the cookie too soft and squishy. Make your own cookies, choose your favourite ice cream and well, you really can’t go wrong.
Here’s my chocolate chip cookie recipe that I used to these scrumptious homemade ice cream sandwiches.
Recipe: Ingredients to make chocolate chip cookies for ice cream sandwiches
Here’s a list of all the ingredients you’ll need to make these easy chocolate chip cookies:
1/2 cup butter, softened room temperature (I used salted but it doesn’t really matter)
1/4 cup granulated sugar
½ cup brown sugar (not packed)
1 teaspoon vanilla
1 ¼ cup flour (all purpose is fine)
¼ teaspoon salt (or less)
1/2 teaspoon baking powder
½ teaspoon baking soda
1 cup chocolate chips (e.g. semi-sweet is what I prefer but you could use milk chocolate chips)
your favourite ice cream
In a large bowl, cream together the butter and both sugars unlike it’s light and fluffy. Then add the egg and vanilla and mix it all together.
In a separate bowl, mix together the flour, salt, baking powder and baking soda. Add the dry to the wet and Fold or mix together until you get a cohesive cookie dough. Add the chocolate chips and mix again.
Place balls of cookie dough and place them on a baking sheet lined with parchment paper.
Place a smaller piece of parchment paper on top of the dough ball. Use the bottom of a glass or cup, press down on the cookie dough ball to flatten it.
As you can see from my pic, I flattened the dough to about ¼ inch thick.
Continue until you have a sheet full of cookies ready for the oven.
Bake at 350 degrees for about 8 – 10 minutes or until the edges are begin to brown lightly. When in doubt, it’s better to under bake these goodies.
Let the cookies cool and stuff them with your favourite ice cream.
These homemade ice cream sandwiches were so easy to make and so delicious to eat. Flattening the cookies means more surface area which means a bigger scoop of ice cream. The cookies are also incredibly forgiving and flexible. Under bake them and you’ll end up with a softer cookie that crumbles easily with every bite. Bake them a little more and you’ll have a crisper, drier, crunchier cookie.
These cookies are sweet but they aren’t excessively so. I personally like my cookies this way because they give more space for other flavours to shine. My big kid loved these ice cream sandwiches and she certainly didn’t mind the reduced sugar content in them. In fact, the last time I took these to a pal’s party they were all devoured quite happily.
You do have to be a little careful though. The first time I tested out this recipe, I really under baked my first batch and this is what happened to the cookie when I tried to pick it up:
A quick note: I didn’t have much logic when I was flattening out my cookie dough balls. I kind of just stopped when the chocolate chips got in the way. Since I used mini chips in this recipe, the cookies ended up being about ¼ inch thick before they went into the oven. Since then, I’ve also used bigger chips so my flattened dough was a bit thicker. Both turned out just fine. The only thing you’ll have to keep in mind is baking time. Just keep an eye on them and look for that light browning around the edges. Again, better to under bake then over bake!
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