My next guest post is from my dear friend Shawna aka writermom. With summer arriving and the heat wave rolling in, what better recipe than ice cream sandwiches?! Check out this wonderful cool treat for the kids … and you, of course!
Writermom’s Ice Cream Sandwiches
(photo credit: Flickr f0rcerec0n’s)
I always make a treat for my kids on Fridays. For the last Friday of school before summer vacation, I wanted to make something special for my kids and their friends. It was getting warm so I thought ice cream sandwiches would be a wonderful treat. And, because I’d had Jinxie’s blog on my mind, I thought I’d document the process for said woman’s blog. Now you know I wouldn’t be going through all of this if that’s what happened.
I went to take a picture of my lovely cookie dough and my camera wouldn’t turn on. Sure enough: no batteries. The kids had stolen them for their Wii. I stole them right back but the batteries were too weak to power the camera. I played ‘switch the battery’ for awhile, but to no avail. I was tempted not to make the cookies, but Fridays are Fridays and hey, I wanted the ice cream sandwiches too.
I can hear Jinxie reminding me strongly that this is a cooking blog, and maybe I should get to the recipe. Hold your horses there, woman!
Without further ado *sticking tongue out at Jinx* here’s my cookie recipe. It’s close to the one you’d find on the back of a bag of chocolate chips only I…. okay, okay, Jinxie, geesh.
Here you go:
Chocolate chip cookies:
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
1 cup butter (come on, splurge and use butter. It makes the cookies so much better.)
¾ cup sugar
¾ brown sugar
1 ½ tsp vanilla extract
2 cups chocolate chips
1 package of maple and brown sugar instant oatmeal
Stir together the sugar, vanilla eggs and butter. Add the flower, soda, salt. Mix well.
Use an ice cream scooper to place batter on a cookie sheet. This makes them all the same size.
Bake at 375 for 12 minutes or until the cookies are golden brown.
~Short cut: Buy a package of cookies from your local bakery or the grocery store. Hey sometimes you need a quicker path to sugary goodness. I get that. ~
Melt about ½ cup chocolate chips in a microwave in 30 sec intervals. Well, put them in a bowl first, it’s less messy that way. Stir the chips in between each interval. When the chips are smooth, stir once more and lick the spoon.
With a clean spoon or a knife, spread, or just dip, the melted chocolate on the bottom of each cookie. This step isn’t just because more chocolate is always a good thing. It is. But the chocolate coating protects the cookie from the ice cream. No mushy cookies. If you don’t feel like dealing with melting the chocolate, spread chocolate frosting on each cookie. Hey, as long as it’s chocolate.
Once the chocolate layer has cooled, place a large scoop of ice cream on each cookie. I used cookie dough flavor because, well, it seemed poetic, but you can use any flavor you like.
Place another cookie on top of the ice cream and squeeze. The ice cream will squeeze out the side. Look both ways—if no one is looking, lick the ice cream off your fingers. Heck, do it anyway! Serve. If you’re not serving these right away, wrap each cookie sandwich in plastic wrap and keep in the freezer.
If you’re feeling adventurous, roll the cookie in sprinkles or mini chocolate chips (like the picture that is not mine). Feeling really decadent? Dip the entire cookie sandwich in melted chocolate and immediately set it on a wax paper covered cookie sheet to put in the freezer, stat. Take it/them out after a few minutes for an ooey, gooey, delicious mess.
I think I’ve gone into sugar shock. Excuse me while I go bake some brownies. =)
Thank you, Shawna, for the delicious post!