Chocolate Chip Ice-Cream Sandwiches
This recipe makes 8 servings
|Per serving: about||-|
|total fat||48 g|
|sat. fat||29 g|
- Portion size: 8
Fudge ice cream and mini chocolate chips pack a chocoholic punch, while vanilla ice cream and mini coloured candies appeal to the young at heart.
- 4 cups 4cupschocolate ice cream
- 1 cup 1cupmini chocolate chips Chocolate Chip Cookies:
- 1 cup 1cupbutter, softened
- 1-1/4 cups 1-1/4cupspacked brown sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 2 cups 2cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1/4 tsp 1/4tspsalt
- 2 cups 2cupschocolate chips
- 1 cup 1cupchopped toasted pecanpecans, (optional)
Chocolate Chip Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together all-purpose flour, baking soda and salt. Add all at once to butter mixture; stir until blended. Stir in chocolate chips, and pecans (if using).
Drop batter by 1/4 cupfuls (50 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 15 minutes.
Let cookies cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge.
Roll edge of ice cream in chocolate chips. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)
Additional information :
Vanilla Candy Ice-Cream Sandwiches: Replace chocolate ice cream with vanilla ice cream; replace mini chocolate chips with mini coloured chocolate chips.
Source : Canadian Living Magazine: June 2004