Triple Chocolate Cookie Ice-Cream Sandwiches
12 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 374374 cal |
| pro | 5 g5g pro |
| total fat | 20 g20g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 47 g47g carb |
| fibre | 3 g3g fibre |
| chol | 55 mg55mg chol |
| sodium | 196 mg196mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1313 iron |
| vit A | 1212 vit A |
| vit C | 55 vit C |
| folate | 1717 folate |
These sandwiches are easy to make and great to have on hand in the freezer. When assembling them, make sure the ice cream is just soft enough to scoop.
Ingredients
- 2-1/2 cups strawberry ice cream 2-1/2 cups strawberry ice cream
- 1/2 cup chocolate sprinkles , optional1/2 cup chocolate sprinkles, optional
- Triple Chocolate Cookies:
- 1/2 cup butter , softened1/2 cup butter, softened
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 2 tbsp corn syrup 2 tbsp corn syrup
- 1 egg 1 egg
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup cocoa powder 1/4 cup cocoa powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup semisweet chocolate 1/2 cup semisweet chocolate
- 1/2 cup milk chocolate chips 1/2 cup milk chocolate chips or white chocolate chips
Preparation
Triple Chocolate Cookies: In large bowl, beat together butter, sugar and corn syrup until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, cocoa, baking soda and salt ; stir into butter mixture in 2 additions. Stir in semisweet and milk chocolate chips.
Drop dough by 20 heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased baking sheets. Bake in 375°F (190°C) oven until no longer shiny and edges are firm to the touch, about 10 minutes. Transfer to racks; let cool completely.
Spread about cup (50 mL) ice cream on bottom of each of 10 cookies; sandwich with second cookie. Roll side in sprinkles (if using).
Wrap individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 5 days.) Makes 10 servings.
Drop dough by 20 heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased baking sheets. Bake in 375°F (190°C) oven until no longer shiny and edges are firm to the touch, about 10 minutes. Transfer to racks; let cool completely.
Spread about cup (50 mL) ice cream on bottom of each of 10 cookies; sandwich with second cookie. Roll side in sprinkles (if using).
Wrap individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 5 days.) Makes 10 servings.
Additional information : Also pictured above: Oatmeal Coconut Cookie Ice-Cream Sandwiches (centre)
Source : August 2009
- Keywords : Dessert; Chocolate; Ice cream; 400 calories;
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