14 Jul Special of the Day: Welcome Home Sweet Home Ice Cream Sandwiches
Anxiously awaiting her return, I texted her to see what she had missed the most while away, and her answer was, “Donuts or chocolate chip cookies…and you guys, of course.”
Her arrival around 10:00 p.m. after traveling for hours and hours meant our homecoming celebration would need to be something short and sweet, for sure. What better treat in the heat to welcome her home than chocolate chip ice cream sandwiches, I thought, turning to the tried-and-true Tollhouse Cookie recipe and making a few tweaks to achieve a flat, soft chocolate chip cookie that would work well as the bookends on the ice cream sandwiches.
Including both baking powder and baking soda, using less flour, and refrigerating the dough seemed to do the trick. Scooping ice cream into foil-lined muffin cups simplified the filling process and prevented cookie breakage during assembly. Tucking the assembled ice cream sandwiches into cupcake liners and tying them with ribbon made for a patriotic presentation, and they turned out to be a wonderful welcome home sweet home treat for our Mackenzie. So happy she’s home!
Make a super sweet treat for someone special with this this week’s Special of the Day~ Welcome Home Sweet Home Ice Cream Sandwiches. Enjoy!
Welcome Home Sweet Home Ice Cream Sandwiches
(Makes about 14 ice cream sandwiches)
Recipe by Sydne George
2 cups flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. Kosher salt
1 cup butter, softened
½ cup white sugar
¾ cup brown sugar
2 tsp. pure vanilla extract
11.5 ounce package Ghiradelli milk chocolate chips
Half gallon French vanilla ice cream
Sift dry ingredients together.
Cream softened butter, sugars and vanilla extract until thoroughly combined.
Add eggs, one at a time, beating until well mixed before adding the next egg.
Add dry ingredients and mix just until combined.
Stir in chocolate chips.
Cover and refrigerate 24 hours.
Preheat oven to 350 degrees with rack in the middle of the oven.
Line baking sheet with parchment paper.
Scoop cookie dough onto parchment and bake in preheated oven for 8-12 minutes (baking pan will vary depending on the type of baking sheet you are using), just until edges are golden and centers are set. (Do not overbake.) Transfer cookies to a cooling rack and cool completely.
Line muffin tin with foil.
Scoop French vanilla ice cream into muffin tin, smoothing each one with a spatula.
Freeze until firm.
Remove ice cream portions from freezer.
Remove ice cream portions from muffin tin and peel foil off.
Place one ice cream portion in between two chocolate chip cookies, smoothing edges with a small butter knife.
Wrap in cupcake liners and tie with ribbon.
Place assembled ice cream sandwiches on tray, cover with plastic wrap and freeze until ready to serve.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.