Do you know what brings instant happiness? Biting into a soft, creamy ice cream sandwich with a crisp chocolate chip cookie outer shell. It's an exceptional dessert to make on warm summer days when you need something that's equal parts decadent and fun! Start by whipping up a homemade chocolate ice cream that's been drizzled with peanut butter and coconut oil. Then, bake fresh chocolate chip cookies until they're crisp and firm, and place a cold scoop of ice cream between two while they're still warm. You can pair this recipe with a rainbow of other flavors, and pass a lazy afternoon where the biggest challenge is deciding on which flavor you like best.
Video of the Day
Things You'll Need
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar
3/4 cup cocoa powder
6 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoons coconut oil
1/2 cup creamy peanut butter
Step 1: Make the Chocolate Ice Cream Base
In a large saucepan, heat the milk, heavy cream, sugar and cocoa powder over medium heat until sugar dissolves and it begins to lightly boil. Whisk the egg yolks, vanilla extract and 1/4 cup sugar in a separate bowl until the mixture is pale yellow. Reduce the milk mixture to low heat and slowly add in half the egg mixture, stirring well. Pour in the remaining egg mixture and continually stir until the ice cream base thickens and coats the back of a wooden spoon. Transfer the ice cream base to a heat-safe bowl, cover and refrigerate for two hours.
Video of the Day
Step 2: Add the Peanut Butter and Freeze
After the chocolate ice cream base cools in the refrigerator, pour it into an ice cream maker and let mix for 25 minutes, until the texture has a soft-serve consistency. Transfer the chocolate ice cream to a 9-inch x 9-inch dish lined with parchment paper. Then, melt the peanut butter and coconut oil together in the microwave for about one minute until it's smooth and creamy. Drizzle this on top of the ice cream and make swirls by dragging the spoon back and forth in vertical directions. Cover and place the ice cream in the freezer for at least two hours to firm. Now, onto the cookies!
Tip
If you are using store-bought ice cream, let it sit out on the counter for about 10 minutes to soften. Line a 9-inch x 13-inch pan with parchment paper, and then evenly spread the ice cream into rows, about 1 inch high and 5 inches wide. You can make rows of multiple flavors for different ice cream sandwich combinations. I used chocolate, strawberry and vanilla ice cream for my other flavors. Place in the freezer for at least 30 minutes to set.
Things You'll Need
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Step 3: Make the Chocolate Chip Cookies
Preheat the oven to 375 degrees fahrenheit. In a stand mixer, combine the butter, granulated sugar, brown sugar, eggs and vanilla extract until smooth. Slowly add in the flour, baking soda and salt. Mix well and pour in the chocolate chips last. Place small scoops of cookie dough, about one inch, onto the pan and bake for 12 to 14 minutes until golden. The cookies should be thin and crisp. Allow them to cool, then place in the freezer for a few minutes to firm.
Tip
You want your cookies for ice cream sandwiches to be thin and slightly crispy, so they hold the shape and are easy to eat— it's quite a mouthful!
Step 4: Assemble the Ice Cream Sandwiches
Use a 3-inch diameter biscuit cutter to make the perfect ice cream circle filling. Insert into the various ice cream flavors and gently pull up to remove. Place the ice cream onto a cookie, then top with another cookie. Gently push down so they stick together.
Step 5: Serve the Ice Cream Sandwiches
Make a full platter of ice cream sandwiches boasting your favorite flavors. Serve immediately and enjoy!
