Mint Chocolate Chip Ice Cream Sandwiches

Oooooo these are tasty.  I haven’t had an ice cream sandwich in so long (before I made these, of course) and I forgot how great of an invention they are.  They aren’t very big either, so eating 2 or 3 is acceptable in my opinion.  They make those store bought ice cream sandwiches taste g-r-o-s-s in comparison (in my opinion).  For real.  Obviously the cookie is the most important part.  They are still somewhat chewy but have rich chocolate flavor.  Gimme. Image

This is a great idea for when you have guests over.  You can obviously make them ahead of time and just let them sit out for 10 or so minutes to take the hard freezer chill out.  And then you can chill out.  Win and win.  No one will turn down a homemade ice cream sandwich.  I know from experience!  Except…the ice cream isn’t homemade.  You’ll really impress with homemade ice cream!  An ice cream maker would be pretty nice to have but I prefer a KitchenAid mixer instead.  More practical.  I have sort of a weird love for KitchenAid mixers and I don’t even own one.  Okay this is taking a random turn.  Let them eat ice cream sandwiches!

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Mint Chocolate Chip Ice Cream Sandwiches

Adapted from Mel’s Kitchen Cafe

Serves 8, makes 16 cookies

Ingredients 

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 ounces semisweet chocolate, chopped

4 tablespoons butter

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 cup semisweet chocolate chips

3 tablespoons sugar

1 pint mint chocolate chip ice cream, or favorite flavor!

Directions

Preheat oven to 325 degrees.  Line a baking sheet with parchment.

In a medium bowl, whisk flour, cocoa, baking soda, and salt.

Place 4 ounces of chopped chocolate with butter in a separate bowl and heat in increments in the microwave until melted.  Whisk the brown sugar, vanilla, and egg with chocolate butter until combined.

Gradually stir in the flour mixture and add the chocolate chips.  Roll dough into 16 balls and roll in sugar before placing on the baking sheet.  Bake for 12-15 minutes.

Once the cookies have cooled to room temperature, place in the freezer until very cold.  When making the sandwich, top with a spoonful of ice cream and (gently) smash the other cookie on top.  Wrap individually with plastic wrap.  Freeze until firm and then EAT!

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With love,

Anne

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