Chocolate Ice Cream Sandwich Cookies

A Sweet Treat for Any Occasion: Homemade Chocolate Ice Cream Sandwich Cookies

As a busy mom, finding time for elaborate baking projects can be challenging. But sometimes, you crave a little something sweet, something decadent, something that brings a smile to everyone's face. That's where these Chocolate Ice Cream Sandwich Cookies come in. They're surprisingly simple to make, require minimal chilling time (a huge plus for impatient cooks like myself!), and the result? Pure, unadulterated deliciousness. Forget store-bought – these homemade treats are on a whole other level.

The best part? These cookies are incredibly versatile. You can adjust the ice cream flavor to fit your preferences or the occasion. Bourbon-soaked cherry vanilla bean sounds amazing, as does a classic chocolate, or even a refreshing mint chip. The chocolate cookies themselves are rich and fudgy, with a perfectly balanced sweetness. They are not overly sweet, striking a perfect harmony with the creamy ice cream filling. The texture is superb - a delightful contrast between the slightly chewy cookie and the soft, cool ice cream.

I love making these cookies for family gatherings. They’re a guaranteed hit with both kids and adults. They're also perfect for potlucks, picnics, or simply indulging in a delicious treat after a long day. The preparation is straightforward, and the satisfaction of making something so yummy from scratch is unmatched. The recipe is easily adaptable; you can make smaller or larger cookies depending on your preference. Just remember, the key is to keep the ice cream sandwiches relatively thin to prevent them from becoming too overwhelming. Plus, using high quality chocolate is always worth it - the richness it brings to both the cookies and the ice cream cannot be overstated.

Tips and Tricks for Cookie Perfection

Making these cookies involves simple steps, however a few tips can elevate your baking game:

• Room Temperature Ingredients: Ensure the coconut oil is melted and warm, this ensures proper blending and a uniform texture in your cookie dough.
• Chill Time is Key: Refrigerating the dough before rolling helps prevent spreading during baking and results in those perfectly round, delightful cookies.
• Don't Overbake: The cookies will feel soft when they come out of the oven. This is perfectly fine. Let them cool fully on a wire rack for that ideal texture.
• Ice Cream Prep: Softening the ice cream just enough to spread easily is crucial for a smooth, even layer. Avoid letting it melt completely.
• Freezer Burn Prevention: Using parchment paper when storing prevents freezer burn, ensuring your ice cream stays delicious.

Serving and Storage

These ice cream sandwiches are best served immediately after assembling, while the ice cream is still firm but not frozen solid. If making ahead, assemble the sandwiches and store them individually between sheets of parchment paper in an airtight container in the freezer. This method prevents the cookies from becoming soggy.

Variations and Adaptations

Feel free to experiment with different types of ice cream and cookie variations. Consider using different extracts like peppermint or vanilla for a change in flavor profile. You could also add nuts, sprinkles or chocolate chips to your cookies for extra deliciousness.

Beyond the Recipe: The Joy of Baking

Baking isn't just about following a recipe; it's about creating something special. It's about the warmth of the kitchen, the satisfying smell of freshly baked goods, and the joy of sharing your creations with loved ones. These cookies are more than just a dessert; they're a symbol of care, a taste of homemade happiness. So go ahead, gather your ingredients, and let the baking begin. Enjoy the process and the sweet rewards!

Step-by-step

• Allow the ice cream to set on the counter until it becomes soft enough to spread.
• Line a 9 1/2" X 12" (24cm X 30cm) baking or sheet pan with parchment paper, clipping the sides of the parchment to the pan so as to hold it in place.
• Evenly spread the ice cream to about 1/2" thick.
• Place a sheet of parchment directly on top of the ice cream, smoothing it out and making sure the top is completely covered as to prevent freezer burn.
• Place back in the freezer for at least an hour.
• In a medium bowl, sift flour, cocoa powder, baking powder, and salt. Set aside.
• In order for the coconut oil to stay in a liquid state, be sure it is warm to the touch.
• In a stand mixer with the paddle attachment, mix the coconut oil and brown sugar for about 1 minute or until the ingredients are thoroughly incorporated.
• Add the chocolate extract and apple sauce. Mix on medium low until the apple sauce is incorporated, about 30 seconds. Scrape down the bowl.
• To the oil/sugar mixture, add the flour mixture. Mix on medium low for about 20 seconds. Scrape down the bowl, add the water and mix again just until there are no longer any dry ingredients visible. About 10 seconds. The dough will be soft.
• Line two sheet pans with parchment paper.
• Lightly dust work-surface with flour, and dump dough onto it. Sprinkle a pinch more flour on top of the dough and work it into about a 1/2" disk.
• Wrap in plastic wrap and refrigerate for at least an hour (it can rest overnight if needed). It will become firm enough to roll out.
• Lightly dust work surface, dough and rolling pin with flour. Roll dough out to between 1/8"-1/4".
• Cut out cookies with a 3" (7.6 cm) round cookie cutter.
• Prick top of cookies with tines of fork or chocolate chipper.
• Transfer cut cookies to a parchment lined baking sheet.
• Gather the scraps, work the dough, dusting with flour as needed, and reroll dough, cutting the remaining cookies.
• Place cut cookies in the refrigerator for 20 minutes. This will prevent the cookies from spreading.
• Preheat oven to 350F (177C) with baking rack placed in the center.
• Bake cookies for 11-12 minutes. They will still feel soft when done.
• Transfer to a cooling rack to cool completely. Using a pastry brush, brush off any excess flour.
• Store in a lidded container at room temperature for up to two days, until ready to use.
• Line a sheet pan with parchment paper.
• Remove the ice cream from the freezer.
• Remove the parchment from the top.
• Lift the ice cream out of the pan using the parchment as handles and place it on a work surface.
• Using a 3" (7.6cm) cookie cutter, firmly press into the ice cream and twist the cutter several times.
• Use a small offset spatula to scrape underneath the disk, scraping the parchment, and lift the disk of ice cream out.
• Place the ice cream disk on another parchment lined pan and place it in the freezer.
• Working quickly, cut out 9 more discs, placing them on the pan in the freezer.
• Enjoy the leftover ice cream or store it in the freezer in a lidded container for up to a week.
• If holding the disks for a few hours, before serving, place a piece of parchment over the disks as to prevent freezer burn.
• If holding for longer, store individual disks between parchment and place in a freezer bag or lidded container for up to a week.
• When ready to serve, sandwich an ice cream disk in between two cookies.
• Serve immediately. Keeping the assembled sandwiches in the freezer will freeze the cookie and it will be difficult to eat the sandwich without a bunch of squeeze-out!