Pack and Go

Homemade Ice Cream Sandwiches

This American dessert combines two iconic treats: vanilla ice cream and chocolate chip cookies. What could go wrong? (DTN/Progressive Farmer image by Rachel Johnson)

Makes: 12 sandwiches

Total prep and cooking time: 1 hour, 30 minutes

You’ll need one batch of cookie dough (recipe below) and a quart of vanilla ice cream.


Chocolate Chip Cookie Dough


½ cup granulated sugar


¾ cup brown sugar


1 cup butter, room temperature


1 teaspoon vanilla

2 eggs


2¼ cups all-purpose flour


1 teaspoon baking soda


1½ cups chocolate chunks

1. Beat sugars and butter on high 5 minutes or until a pale, fluffy consistency. Add vanilla and eggs; mix until combined.


2. One scoop at a time, add flour and baking soda. When mixture is on the verge of incorporating, throw in chocolate chunks.


3. Chill dough at least 1 hour, or up to 12 hours.

4. Preheat oven to 350°F; line an 11 x 17-inch jelly roll pan with parchment paper; coat with cooking spray.

5. Carefully spread dough evenly into pan; bake 8 to 10 minutes or until golden brown. Let cool 30 minutes.


6. Gently lift the sheet of baked cookie dough out of the pan and onto a cutting board. Cut the sheet in half lengthwise for two, 11 x 8.5-inch sheets.


7. Spread ice cream evenly on top of one sheet of cookies; top with remaining sheet to make a sandwich. Press gently; wrap tightly in plastic. Freeze at least 45 minutes.


8. Use a sharp, clean knife to cut squares (roughly 2.5 x 2.5-inches in size) to get 12 sandwiches. Serve immediately or freeze for later.



(ES/BAS)