Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream Sandwiches

I’m pretty sure I’ve mentioned once or twice how much I love my ice cream maker. I mean, seriously love it. I’ve become obsessed with making ice cream in the 6 months or so that I’ve had it. Any time I have heavy cream left over from something I’ve made I use it as an excuse to make more ice cream.  I can never get myself to make something for dinner with 2 cups of heavy cream (meals around here are generally healthy). But in a dessert? No problem!

These ice cream sandwiches are from a really fun cookbook I got last summer, The Cookie Dough Lover’s Cookbook. The book was lying on the kitchen counter, and when Chaim saw these ice cream sandwiches on the cover he mentioned that he’d like if I made them. Well, what better way to use up the extra heavy cream I had from making his birthday cake then to make these? And these were definitely a good choice!

To start with, this ice cream is not at all stingy with the cookie dough, which is enough to make any cookie dough lover happy 🙂 But not only that, the ice cream base itself is the flavor of cookie dough. So if you’re feeling lazy and don’t want to mix up a batch of cookie dough (not that mixing up a batch of dough is all that difficult), you can just add some chocolate chips to the base (or drizzle in some melted chocolate, as in THIS recipe) and have a chocolate chip cookie flavored ice cream. Either way, you can’t go wrong!

And then there are the cookies. These cookies are soft, and so deeply chocolatey. When you put these together with the ice cream, it puts any ice cream sandwich that comes in a box to shame.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Note: The ice cream base can be made in any machine that has a 1-quart capacity. After you add the cookie dough, the ice cream will yield 1 1/2 quarts.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream

For the ice cream:

2 cups heavy cream, divided

1 cup whole milk

1/4 cup granulated sugar

1/2 cup packed light brown sugar

Pinch salt (I used a very generous pinch)

4 large egg yolks

1 teaspoon pure vanilla extract

For the cookie dough:

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 tablespoon milk or cream

3/4 cup all-purpose flour

1/2 cup mini semisweet chocolate chips

1. Pour 1 cup of the heavy cream into a medium heatproof bowl, and set aside.

2. In a medium saucepan, combine the remaining 1 cup heavy cream, milk, sugars, and salt. Set over medium heat and cook, stirring frequently, until the sugars have dissolved and the mixture starts to steam. Remove from the heat.

3. Whisk the egg yolks together in a small bowl. Gradually whisk in some of the warm cream mixture, 1/3 cup at a time, until about half the cream mixture has been added and the egg mixture is warm to the touch.

4. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula (about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F). Make sure not to let it come to a boil. Pour the mixture through a fine-mesh sieve into the reserved cream, discarding any solids left behind. Stir in the vanilla, and allow the mixture to cool. (You can place the bowl into an ice bath, and stir the mixture until it cools.)

5. Cover the bowl with plastic wrap, making sure to press it onto the surface of the cream to prevent a skin from forming. Place in the fridge until completely chilled, at least 3 hours or preferably overnight.

6. While the mixture is chilling, prepare the cookie dough: Combine the butter and sugars in a mixing bowl, and beat with an electric mixer on medium speed until light and fluffy (2 to 3 minutes). Add the salt, vanilla, and milk, and mix well. Slowly add the flour, and mix until incorporated. Stir in the chocolate chips. Place in fridge for at least 30 minutes to firm up.

7. Once the cookie dough is chilled, drop marble-sized balls of dough onto a baking sheet lined with parchment paper. Freeze until ready to use.

8. Churn ice cream according to manufacturer’s instructions. Transfer to a mixing bowl and stir in the frozen chucks of cookie dough until they’re evenly distributed. Pour into a 9″ x 9″ baking pan lined with foil of parchment paper, using a small spatula to spread it evenly. Cover well and freeze until firm.

Soft Chocolate Cookies for Ice Cream Sandwiches

1/2 cup vegetable shortening

1 1/4 cups packed light brown sugar

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 cup dark or Dutch-processed cocoa powder (I use Cacao Barry Extra Brute)

1/2 teaspoon instant espresso powder

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour, divided

Water, as needed

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large mixing bowl, beat together the shortening and sugar with an electric mixer for 2 to 3 minutes. Add the baking powder, salt, cocoa powder, espresso powder, and vanilla. Mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water. Add the remaining flour, followed by another 2 tablespoons of water. Mix well, until no dry ingredients remain. The dough should be soft and pliable, but not sticky. If needed, add more water, a little at a time, until the dough comes together.

3. On a lightly floured surface, roll out half the dough to an even 1/4-inch thickness. Cut out the dough using cookies cutters (or a knife and ruler to make 3-inch squares). Transfer to a prepared sheet pan, and repeat with the remaining dough. Place the sheet of cookies in the freezer for 10 minutes.

4. Bake for 7 to 8 minutes, until the tops are matte and the cookies are just set. Make sure not to overbake.

5. Remove from the oven and allow the cookies to cool on the baking sheet for 2 to 3 minutes. Transfer the cookies to a cooling rack to cool completely. Store in the fridge or freezer until ready to use.

Assemble the Ice Cream Sandwiches

Carefully remove the ice cream from the baking pan by pulling the foil or parchment up out of the pan, and set it on a cutting board. Using the same cookie cutter you used for the cookies, cut out pieces of ice cream (or use a knife to cut out 3-inch squares). Place one piece of ice cream between 2 chilled cookies, and press lightly to adhere. Freeze until ready to serve.

Makes 9 sandwiches of making them as 3-inch squares. Yield varies for other sizes/shapes.

From The Cookie Dough Lover’s Cookbook, by Lindsay Landis
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7 thoughts on “Chocolate Chip Cookie Dough Ice Cream Sandwiches

  1. I’m addicted to my ice cream maker now that I finally have one too! So excited for a new recipe. i think my hubby would love it 🙂

    • Now that I have an ice cream maker, I consider it an essential appliance–I could never be without one now! 🙂 If you make this, I hope you and your hubby love it as much as we did!

  2. in LOVE: look at how huge those cookie dough chunks are in there! I’m still stranded (like, i feel adrift at sea, really) without an ice cream maker since mine broke. I need to get a new one. like today, maybe, because this is ridiculous.
    and besides the ice cream, those cookies! when i first saw them on your FB page, i thought “oh please let that be a recipe and not like, something you buy because i want to make them so much” and here it is! at least i can make the cookie part for now while i weigh my ice cream maker options.

    • Um, yeah. My chunks of cookie dough were *slightly* bigger than marble-sized. 😉

      If you do decide to get a new ice cream maker, I’ve been very happy so far with my Cuisinart (this one: http://www.bedbathandbeyond.com/product.asp?SKU=17320742). I used one of those 20% off coupons that come in the mail like every other day, so the price was great.

      And you can (I almost hate to say this) always sandwich these cookies around a good store-bought ice cream. But, yeah, that’s not nearly as much fun (or delicious).

  3. Pingback: Vegan Caramelized Pineapple Swirl Ice Cream | Life Tastes Good

  4. Pingback: Peanut Butter Cookie Dough-Pretzel Ice Cream | Life Tastes Good

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