Ice Cream Sandwiches
by Stella Zedman
Average User Rating:
A generous scoop of your favorite flavor of ice cream sandwiched between warm homemade chocolate chip cookies is irresistible on a hot summer day. Store-bought cookies or graham crackers are just as tasty, though, if you're pressed for time.
- 1 cup (250 mL) semisweet chocolate chips
- 2 tbsp. (30 mL) butter
- 1/2 cup (125 mL) sugar
- 2 eggs
- 1 cup (250 mL) ground almonds or hazelnuts
- 1 quart (1 L) ice cream -- any flavor you like
- Preheat the oven to 350 degrees F (180 degrees C). Line a cookie sheet with parchment paper and grease it lightly.
- In a microwave-safe bowl (or in a saucepan over low heat) melt the chocolate chips with the butter, stirring until smooth -- about 1 to 2 minutes in the microwave on high power. Add the sugar, stir well to blend, then add the eggs, one at a time, to the chocolate mixture, mixing well after each. Add ground nuts and mix well. The batter will be very soft.
- Drop batter by teaspoonfuls onto the prepared cookie sheet, leaving about 2 inches (5 cm) between mounds of batter, as cookies will spread when baking. Bake for 9 to 10 minutes, then remove from oven and allow to cool before removing from cookie sheet.
- When the cookies are completely cool, remove the ice cream from the freezer and let it soften slightly. Using an ice cream scoop or measuring cup, scoop about 1/4 cup (50 mL) of ice cream onto the bottom of one of the cookies. Spread gently almost to edges, then top with another cookie (top side out) and press lightly to squish. Place in freezer immediately. Repeat with the remaining cookies and ice cream.
- When all the ice cream sandwiches are done and frozen solid, wrap them individually in plastic wrap and store in a covered container in the freezer.
How kids can help
Mix batter for cookies and drop batter onto cookie sheet.
Scoop ice cream out and make sandwiches.