Danielle’s Ice Cream Cookie Sandwiches

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 The idea is simple, but who actually takes time to make them??  YUM.  My niece, Danielle, is an excellent dessert maker.  Isn’t she a cutie?  At last weekend’s family reunion, she dazzled us with her desserts, and Larry would vote the Ice Cream Cookie Sandwiches as his top choice.  I was scarfing the Lemon Angel Food Cake (another post coming on that mmmmm one).

She bakes a batch of chocolate chip cookies and then sandwiches them up with a variety of ice creams.  One reason Larry and I are aware of the popularity of said sandwiches is the Westwood Village phenom, Diddy Reese Cookies.  For just $1.50, you get the industrial version of Danielle’s homemade treats.  And the store is never empty.  In fact, from early afternoon until closing, there is a queue.

But Danielle’s are better.  For one thing, they are smaller which means the second half of the dessert isn’t melting on you.  The other is, she makes the sandwiches and freezes the whole thing, so cookie and ice cream are ice cold.  Try it:

Toll House Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks, 1/2 lb.) butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-ounce package) semi-sweet chocolate morsels
  • 1 cup chopped nuts (optional)
  • 1/2 gallon favorite ice cream flavor (i.e. vanilla, chocolate, peppermint)

Preheat oven to 375 degrees F.  In small bowl, combine flour, baking soda and salt.  In large mixer bowl, beat together butter, granulated sugar, brown sugar and vanilla.  Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown.  Let stand for 2 minutes, remove to wire racks to cool completely.  Once cool, work quickly.  Using an ice cream scooper, scoop approximately 1/4 cup ice cream onto a cookie, top with another cookie and squeeze until ice cream fills the center.  Place on small cookie sheet or aluminum foil directly into freezer.  Allow to freeze for two hours or overnight.  Serve directly from freezer.  Makes 24-30 sandwiches.

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