I love ice cream. Sandwich it in between two cookies?!?! Stop right now.
My grandparents always had ice cream sandwiches on hand at their house when I was growing up. I would eat them as slowly as I possibly could until there was just the tiniest bite left. It was so good. So simple and so good.
Today I whipped up a basic chocolate drop cookie, went to the store and got ice cream, and then made some very simple, delicious ice cream sandwiches. They really are very easy, and not at all time consuming, if you don’t mind a tiny (tiny, but sticky) mess in the kitchen. And you can dress them up for any occasion. I put star sprinkles on mine…from my sprinkle lady…in the spirit of Independence Day. Do you have a sprinkle lady? You can share mine…her name is Laura and you can visit her shop TheSprinkleBoxShop on Etsy. Tell her the crazy party lady who lives the next town over sent you.
Anyhow, this recipe for the chocolate cookie is from a Gold Medal Christmas publication I bought in the check out line in 2003. I have a bit of a weakness for Christmas Cookie magazines. Just a bit.
The cookie adds a great texture to the sandwich. A tiny crunch but not so much that your sandwich falls apart. And not too fudgy. Just a touch of chocolate.
(adapted from Gold Medal)
Makes approximately 2 dozen
3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
2 Tbsp baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tbsp sugar
Preheat oven to 375º. Beat 3/4 cup sugar, butter, vanilla, and egg on medium speed. Slowly stir in flour, cocoa, baking soda, and salt. Chill dough for about 30 minutes. Shape approximately 2 Tbsp dough into a ball and place on ungreased baking sheet, 2 inches apart. Flatten to 1/4 inch using the bottom of a glass dipped in sugar. Bake for 10-12 minutes until cookies are set. Remove, allow to sit on sheet for a couple of minutes, then transfer to a baking rack to cool.
For the ice cream sandwiches…
12 finished cookies, cooled
1/2 gallon vanilla ice cream, softened for about 20 minutes
Scoop a heaping 1/2 cup onto the bottom side of one cookie, using a spatula to gently spread the ice cream. Top with a second cookie and gently press, using the spatula to spread and smooth out the ice cream around the outside. Dip in sprinkles and immediately place in the freezer on a cookie sheet. Continue with the remaining cookies and ice cream. Allow to freeze several hours before enjoying.