it’s summer time in the pacific northwest and hot damn! it’s hot! i know that many of you are loathe to turn your ovens on, but hear me out! you can make the dough the night before & portion it into ready-to-bake balls. refrigerate overnight, then bake off the cookies first thing in the morning while the windows are open and the glorious morning breeze flows through your house. pop the cookies into the freezer for at least an hour and viola! your freezer will be stocked with the most delectable ice cream sandwiches before noon!
cookie ice cream sandwiches
- 1 recipe whole spelt chocolate chip cookie dough, rolled into 16-20 balls
- ice cream of your choice (i used alden’s organic vanilla bean & peanut butter fudge)
- 3 1/2 – 4″ round cookie cutter (you’ll want this to be roughly the size of your finished cookies)
- ice cream scoop
- large rimmed cookie sheet line with parchment or waxed paper
- various toppings such as mini chocolate chips, mini m&m’s, sprinkles, cacoa nibs, crushed peanuts, etc.
- preheat your oven to 350 f. line two baking sheets with parchment paper and fill with pre-portioned cookie dough balls leaving 1 1/2-2″ between them. bake one sheet at a time for 6-8 minutes, or until edges are slightly golden & appear crisp, but centers remain gooey. do not over bake! remove from oven and allow to cool for 10-15 minutes on the warm baking sheet.
- carefully place the entire cookie sheet including the cookies into the freezer for at least one hour. *if you don’t have room in your freezer for both sheets, you can carefully place the second batch of cookies on top of the first batch, staggering them slightly so they don’t get stuck together!
- remove the ice cream from the freezer to allow it to soften slightly (5 minutes at room temp should do the trick!) — you want it easily scoop-able but not so soft it’s melting. place the large lined cookie sheet into the freezer.
- take the round cookie cutter (you will be using this as a mold) and place it on a large piece of waxed paper. scoop ice cream directly into the center of the cutter, packing down until it has reached the desired thickness. for me this was about three scoops. place a frozen cookie upside-down next to your mold and carefully place the mold on top of the cookie. use the scoop to un-mold the ice cream and then place a second cookie on top, face up. press down gently to sandwich the ice cream. if your ice cream is too soft and slips from the mold, you can pack the mold directly on top of the cookie. you might get messy but you’ll still have a delicious treat!
- roll the sandwich edges in your desired toppings & place onto the prepared cookie sheet & into the freezer. repeat steps 4 and 5 until you have sandwiched all your cookies! once frozen for at least an hour, the sandwiches can be wrapped in waxed paper and transferred to freezer bags for storage. these will keep in the freezer for a couple of weeks but they probably won’t last that long!