Ice-cream Sprinkle Cookie Sandwich

When you are in a doubt whether to have an ice-cream or a cookie, just have them both. Its an amazing combination with the crisp and buttery cookies paired with cold ice-cream. I prefer using the the plain vanilla flavor ice-cream. You could pair it with any of your favorite flavors.

I have little kids at home and they went crazy over this.

Ice cream nestled between two tender cookies is hard to beat.

So lets get started.

Ingredients:

1/2 gallon vanilla ice cream

3/4 cup unsalted butter melted

1 cup brown sugar packed

1/4 cup granulated sugar

1 egg + 1 egg yolk, room temperature

1 tablespoon vanilla extract

2 cups all purpose flour

3/4 teaspoon baking soda

1 teaspoon salt

1 cup semisweet chocolate

2/3 cup sprinkles

Equipment:

Side scrapper

Ice-cream scooper

Now we need to first prepare the ice-cream sandwich layers.

Take a cookie cutter and parchment paper. I find this is the most effective way we can prepare the ice-cream sandwich layers. I tried other methods and it did not work that well.

So scoop out some soft ice-cream and with the help of a spoon flatten it out inside the cookie cutter. Do this over a parchment paper. Then place the ice-cream sandwich layer in the freezer and let it freeze well. (at least 2 hours)

If you try taking it before it will start melting so fast before you can even place it on the cookie layers.

In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together.

I used a hand mixer. You can also use a stand mixer.

Add in the egg, egg yolk, and vanilla extract. Mix well.

Sieve the flour, salt and baking soda. Then add it to the wet ingredients in parts and beat on low speed until just combined.

Do not over mix.

Now bring the dough together with a spatula. It will be lightly on a wetter side.

Now for the fun part. Chop your favorite chocolate bars into chunks and add it to your dough.

Bring them together using spatula.

Refrigerate the cookie dough for at least a half hour, or overnight.

When you are about to bake the cookies, preheat the oven at 350°F and line a cookie sheet with parchment paper.

Take a rounded spoonful of cookies and just roll it in your palms.

Then place them about 2 inches apart onto the parchment paper.

Bake for 11 minutes, or until the edges are just golden brown. It should be on the under baked side. As the cookie cools, on the baking tray it will harden up.

Leave it on the baking tray for 5 minutes and then transfer to the wire rack for cooling completely.

You can place the cookies in the freezer for half an hour to cool before placing the ice-cream.

Take the ice-cream from the freezer and try lifting it with something flat. I used a cake side scrapper for this purpose. Place it on top of the base of one of the cookies.

Now place the other cookie on top of the ice-cream layer.

All these steps should be done really quick as you don't want your ice-cream to melt.

Place it back to the freezer again. Let it freeze at least for 15 minutes or more.

Place sprinkles in a bowl or on plate. Roll sides of the sandwich in the chips or sprinkles.

You can serve it immediately or you can cling wrap it and place it back into freezer.

If you try keeping in room temperature for more time it will start melting.

This recipe is best served immediately. Or you are planning to prepare it ahead, after rolling it in sprinkles cling wrap it and place it in freezer.

Thaw it and then serve