Ice Cream Sandwich Cookies

Mint Chocolate Chip? Rocky Road? Blackberry Cobbler? Coffee? Cookies n’ Creme? I almost spent longer in the ice cream isle debating flavors than I did at home making these delightful desserts. Which ice cream will you choose? Get caught in the dilemma by making some today.

Ice Cream Sandwich Cookies

  • 1.5 sticks butter, soft
  • 1 cup white sugar
  • 2/3 cup cocoa powder
  • 1.5 cup flour
  • 1 egg
  • 1.5 tsp pure vanilla extract
  • about a 1/2 gallon of ice cream

Preparation:

1. Cream butter and sugar together until light and fluffy.

2. Add the egg and vanilla extract and blend until fully incorporated. Make sure to scrape down the sides of the bowl.

3. Sift flour and cocoa powder together in a separate bowl. Add half of the flour and mix for two minutes. Scrape down the bowl and add the rest of the dry ingredients, mixing until dough forms.

4. Chill the dough for at least 30 minutes before rolling out on a floured surface (add some cocoa powder to the flour to maintain the color of the cookies). I used a fluted biscuit cutter for the cookies, but you could also cut the dough in rectangles like traditional ice cream sandwich cookies. After shaping the cookies, refrigerate them while you preheat the oven to 350.

 5. Bake cookies for about 8 minutes. Note: They will not spread much at all so feel free to crowd the baking tray more than you might with another type of cookie.

6. Cool cookies on wire rack for at least 30 minutes before loading them up with slightly defrosted ice cream. If the first cookie you sandwich crumbles, cracks and falls apart, you can try freezing the baked cookies until they have hardened. If you’ve got sprinkles, nows the time.

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