As I was looking through our Summer Fun List on Sunday, determining what all I wanted to do with the littles this week, I realized that we had not made ice cream sandwiches yet. I am not sure how I could have missed anything food-related, but I was certain that I would remedy that as soon as possible.
Monday afternoon I went to work creating what I hoped would be a delicious dessert for our family.
The pictures do not do this fantastic, kid-friendly dessert justice at all. I was in a bit of a hurry to get them put together so that they would be ready after dinner, so I did not take the time to roll them in cute little sprinkles or anything.
But, I am here to tell you that looks can be so deceiving.
Because, these ice cream sandwiches were really delicious.
The chocolate fudge cookie combined with the homemade vanilla ice cream created a perfect summer treat.
Ingredients
- 1 pint whipping cream
- 2 teaspoons vanilla
- 1 cup sugar
- 1 can sweetened, condensed milk
- 3 eggs
- 1 cup whole milk
- 2/3 cups granulated sugar
- 1/3 cup brown sugar
- 5 tablespoons butter
- 1 egg
- 1 teaspoon vanilla
- 7 tablespoons cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Blend together the whipping cream, vanilla, sweetened condensed milk, sugar, and eggs.
- Pour it into the container of your ice cream freezer.
- Add 1-2 cups whole milk to finish filling the freezer (adjust according to the size of your freezer).
- Freeze according to the manufacturer instructions. Mine usually takes about 30-45 minutes.
- Remove from container and store in the freezer until ready to use.
- Preheat oven to 350.
- Prepare baking sheet by lining it with parchment paper.
- Combine butter, sugar, and brown sugar.
- Add egg and vanilla, and mix until combined.
- In a separate bowl, mix together the cocoa powder, flour, baking soda, and salt.
- Add the flour mixture to the peanut butter mixture until just combined.
- Using a small cookie scoop, scoop out a ball of chocolate fudge dough.
- Place on the cookie sheet, and then flatten with the palm of your hand.
- Repeat with the remaining dough, which should make about 12-14 cookies.
- Bake for 10-12 minutes.
- Remove from oven, and allow to cool for 2-3 minutes before moving to a wire rack.
- Cool completely before creating the ice cream sandwiches.
- Flip over one cookie so that the flat side is on top.
- Take a small scoop of slightly softened ice cream, and place it on top of the cookie.
- Top the ice cream with the flat bottom of another cookie.
- Slightly press everything together.
- Repeat to make a total of 6-7 ice cream sandwiches.
- Place in the freezer until ready to enjoy.
