Chocolate Chip Ice-Cream Sandwiches

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	928928 cal
pro	10 g10g pro
total fat	48 g48g total fat
sat. fat	29 g29g sat. fat
carb	118 g118g carb
fibre	6 g6g fibre
chol	118 mg118mg chol
sodium	526 mg526mg sodium
% RDI:	-
calcium	1212 calcium
iron	3434 iron
vit A	3131 vit A
folate	3232 folate

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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.

Ingredients

4 cups chocolate ice cream 4 4cups cupschocolate ice cream
1 cup mini chocolate chips 1 1cup cupmini chocolate chips
Chocolate Chip Cookies:
1 cup butter , softened1 1cup cupbutter, softened
1-1/4 cups packed brown sugar 1-1/4 1-1/4cups cupspacked brown sugar
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking soda 1 1tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
2 cups chocolate chips 2 2cups cupschocolate chips
1 1cup cupchopped toasted pecanpecans, (optional)

Preparation

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 :

Variation
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