I know I know… it’s not really ice cream weather out there – at least not in Germany. But that does not mean you can’t have ice cream, right?! I have something special for today’s Cookie Friday – Chocolate Chip Cookie Ice Cream Sandwiches. Long name for something that will probably eaten within seconds ;p
I guess you know these sandwiches from the cinema or when relaxing at the beach – many places sell those snacks. I love them! Two cookies get cosy with a big chunk of vanilla ice cream – or chocolate, strawberry, banana… or any other ice cream you like. Everybody should get what he wants… I added a bit of “glitter” so the sandwiches look a bit more fancy ;p Well – not really glitter, but some chocolate and nuts to give the ice cream some extra crunch. Sounds good, right?
So get some cookies and ice cream and start layering your sandwich! I’m pretty sure they will be gone in no time – nobody can resist them! If not – keep them in the freezer and eat one by one yourself ;P
INGREDIENTS / ZUTATEN
For the cookies:
1 3/4 cups (230g) all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2/3 cup (150g) butter, room temperature
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1 large eggs
1 tsp. vanilla extract
1/2 cup (80g) milk chocolate chips
3.5 oz. (100g) semi-sweet chocolate, chopped
For the sandwiches:
8-16 scoops of ice cream (e.g. vanilla or chocolate)
3.5 oz. (100g) chocolate, melted
4-5 tbsp. hazelnut brittle
Für die Cookies:
230g Mehl (Type 405)
1/4 RL Natron
1 TL Backpulver
1/4 TL Salz
150g weiche Butter
100g brauner Zucker
100g Zucker
1 Ei (L)
1 TL Vanille Extrakt
80g Vollmilch Schokoladendrops
100g Zartbitterschokolade
Für die Sandwiches:
8-16 Kugeln Eiscreme (z.B. Vanille oder Schokolade)
100g Schokolade, geschmolzen
4-5 EL Haselnusskrokant
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake for 14-16 minutes until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used.
3. Take a cookie, spread about 1-2 scoops ice cream on top (depends on how thick you want the ice cream layer) and place a second cookie on top. Repeat with the remaining cookies and then place in the freezer for at least 1 hour. Melt the chocolate and let cool down a bit. Dip the cookie sandwiches into the chocolate on one side and sprinkle with the hazelnut brittle. Let dry and serve (or store again in the freezer.)
2. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer oder Eßlöffel kleine Portionen vom Teig abstechen und auf dem Backblech platzieren – genügend Platz zwischen den Cookies lassen. Für 14-16 Minuten backen, bis die Ränder fest sind und goldbraun sind. Herausnehmen, kurz auf dem Blech abkülen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. Mit dem restlichen Teig weitere Cookies backen.
3. Auf die Hälfte der Cookies 1-2 Kugeln Eiscreme streichen (kommt drauf an wie dick die Eis-Schicht sein soll) und dann jeweils einen zweiten Cookie darauflegen und festdrücken. Für mindestens 1 Stunde in den Gefrierschrank legen. Die Schokolade schmelzen und etwas abkühlen lassen. Die Cookie Sandwiches in die Schokolade tauchen und dann das Haselnusskrokant daraufstreuen. Trocknen lassen und servieren (oder im Gefrierschrank lagern).
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Here is a version of the recipe you can print easily.
PrintChocolate Chip Cookie Ice Cream Sandwiches
- Prep Time: 20
- Cook Time: 16
- Total Time: 210
- Yield: 8 1x
Ingredients
For the cookies
- 1 3/4 cups (230g) all-purpose flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup (150g) butter, room temperature
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar
- 1 large eggs
- 1 tsp. vanilla extract
- 1/2 cup (80g) milk chocolate chips
- 3.5 oz. (100g) semi-sweet chocolate, chopped
For the sandwiches
- 8–16 scoops of ice cream (e.g. vanilla or chocolate)
- 3.5 oz. (100g) chocolate, melted
- 4–5 tbsp. hazelnut brittle
Instructions
- Mix the flour with baking soda, baking powder and salt. Chop the chocolate. Set aside. Add the butter to a large bowl and mix with the sugars until light and fluffy – about 4-5 minutes. Add the egg and mix in well. Add the flour mixture and mix in until just combined. Add chocolate chips and chopped chocolate and fold in. Place the dough in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake for 14-16 minutes until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used.
- Take a cookie, spread about 1-2 scoops ice cream on top (depends on how thick you want the ice cream layer) and place a second cookie on top. Repeat with the remaining cookies and then place in the fridge for at least 1 hour. Melt the chocolate and let cool down a bit. Dip the cookie sandwiches into the chocolate on one side and sprinkle with the hazelnut brittle. Let dry and serve (or store again in the fridge.)
Notes
- Enjoy baking!