Hi friends! We are only a few days away from the “official” start of Summer! At the bank the other day, the checker cheerily noted that we are halfway through 2016. Wow! That happen fast! As I get older, time seems to go more quickly. When I find myself realizing how swiftly life is passing, I get nostalgic for lazy summers when days stretched on forever. Those were the days of slumber parties, loud music and root beer floats!
My friends and I spent hours painting our nails, begging our parents to take us to the beach and dreaming of the things we would be when we grew up. In case you’re wondering, I was going to be a surgeon OR have a horse ranch and raise thoroughbreds, despite the fact I had only ever ridden a horse at Girl Scout Camp. Oh, to be 11 years old again and have nothing but possibilities ahead of me! One of my favorite summer treats at that time was a Root Beer Float. Big, ice cold mugs filled with creamy vanilla ice cream and all that frothy root beer foam! How could anyone resist that nostalgic summer treat?
Today, I decided to take a trip down memory lane, but with my own special twist. Instead of the traditional Root Beer Float, I decided to make Root Beer Float Ice Cream Sandwiches. Big, crispy, chocolate cookies with white chocolate chips and root beer concentrate are used to sandwich sweet vanilla bean ice cream into a portable, classic summer treat! While they are missing the frothy root beer foam, they do take me back to the longer, lazy days of my youth!
Root Beer Float Ice Cream Sandwiches
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 cup vegetable oil
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste
- 1 Tablespoon plus 2 teaspoons Root Beer Concentrate I used Zatarain's
- 3 1/4 cups AP flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- pinch of kosher salt
- 1 1/2 cups white chocolate chips
- 1 pint of your favorite vanilla ice cream
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silpat liners and set aside.
- In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy
- Add egg, continue to beat for 1 minute
- Beat in oil, milk, vanilla paste and root beer concentrate
- Whisk together flour, cocoa powder, baking soda and salt in a large bowl
- Add to butter mixture and mix until well combined. You may have to stop and scrape down the bowl of your mixer a few times.
- Gently fold in white chocolate chips.
- Use a large ice cream scoop or a #24 disher to create 6 big cookies per prepared baking tray.
- Bake cookies for 18 minutes or until crisp on the edges. Let cool for 5 minutes on the cookie sheet and then move them to a cooling rack.
- When the last batch of cookies is completely cool, remove ice cream from the freezer and allow to soften on the counter for about 10 - 15 minutes.
- To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream.
- Repeat with remaining cookies and ice cream.
- Place all the sandwiches on a baking sheet; freeze until firm, at least 2 - 3 hours.
- Ice Cream Sandwiches are best eaten the day they are made!
Even more Nostalgic Summer Recipes and stories are ready for your eating and reading pleasure! These fond Sunday Supper Family favorites are sure to find a special place on your table this summer!
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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