Chocolate Chip Ice-Cream Sandwiches

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