Ice Cream Sandwich Cookies

These cookies are the fuel for my summer ice cream dreams! I knew when I saw these that I needed to make them. I mean, come on! We’re talking chocolate cookies here! And any flavor of ice cream smashed between chocolate cookies is a win in my book.

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These cookies are simple to make. I had everything I needed in my pantry! Once you make the dough, roll it out on a floured surface and you can either cut the cookies into squares or you can use cute cookie cutters to create fun shapes. I used an inverted mini tart pan for scalloped circles. Mostly, because I couldn’t figure out how I was going to cut ice cream into squares to make them fit a square cookie. Scoops melt into circles much easier than squares. I’m just saying!

After the cookies were cut, I poked holes into them with a chopstick so they would look more like a traditional ice cream sandwich.

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Freezing the dough before you bake it, is an essential step for these cookies. They will set up much better and hold their beautiful ice cream cookie shapes! After the cookie dough is firm, bake for 10 minutes at 350 degrees. Now, comes the hardest part. Waiting until the cookies are completely cool before you eat them fill them with your favorite ice cream flavors!

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Here are a few ice cream recipes that would be great for smashing between your newly made Ice Cream Sandwich Cookies!

Peachy Almond Ginger Ice Cream

Fresh Strawberry Ice Cream

Chocolate Peanut Butter Swirl Ice Cream

Strawberry Cheesecake Ice Cream

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Ice Cream Sandwich Cookies

Yield: 12 to 18 sandwiches, depending on how big you make your cookies!

Ingredients

1 stick unsalted butter, at room temperature
¼ cup vegetable shortening
1 ¾ cups packed light brown sugar
2 TBLS granulated sugar
¾ cup unsweetened Dutch-processed cocoa powder
¾ tsp baking powder
2 tsp vanilla extract
1 tsp salt
3 cups all-purpose flour, plus more for dusting
6 TBLS water, divided
Your favorite ice cream and fillings!

Instructions

  • Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes.
  • Add the cocoa powder, baking powder, vanilla and salt and beat until combined.
  • Reduce the mixer speed to low and add 1 ½ cups flour and 3 TBLS water.
  • Add remaining 1 ½ cups flour and 3 TBLS water and beat until the dough is smooth. (Add 2 to 3 more TBLS of water if the dough seems dry. I needed to add 2 more, but it was a hot day when I made them.)
  • Preheat the oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Divide dough in half.
  • On a lightly floured surface, pat each piece of dough into a flat square.
  • Roll out the dough, one piece at a time, until ⅛ to ¼ inch thick.
  • Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters.
  • (I used an inverted mini tart pan as a cookie cutter and cut mine into cute scalloped circles)
  • Carefully transfer the cookies to prepared baking sheets.
  • Poke several holes in each cookie with a skewer or single chopstick (to look like a classic ice cream sandwich cookie), then transfer to a freezer until hard, about 10 minutes.
  • Bake the cookies until set, about 10 minutes, depending on the thickness of your cookies.
  • Let cool slightly on the baking sheets, then transfer to a rack to cool completely.
  • Sandwich with ice cream and fillings; freeze at least 45 minutes before serving.
  • To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days!

Notes

Recipe and directions from: FoodNetwork Magazine July/August 2014

YUM! Enjoy your summer, friends!

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