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Chocolate Chip Cookie and Mint Ice Cream Sandwiches

Chocolate Chip Cookie and Mint Ice Cream Sandwiches



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Ingredients

  • 16 ready-to-bake chocolate chip cookie dough pieces
  • 3/4 cup chopped toasted hazelnuts
  • 1 pint vanilla ice cream, slightly softened
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon peppermint extract
  • 6 ounces (1 cup) semisweet or bittersweet chocolate chips

Recipe Preparation

  • Preheat oven to 350°F. Shape dough pieces into balls. Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. Bake until golden, 12 to 18 minutes, depending on brand of cookie. Cool completely on sheet.

  • Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.

  • Line baking sheet with foil. Place 1/4 cup ice cream on flat side of 1 cookie. Top with flat side of second cookie. Place on prepared sheet and freeze. Repeat to form 7 more sandwiches. Freeze until ice cream begins to firm, about 10 minutes.

  • Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. Dip sandwiches halfway into chocolate. Return to sheet. Freeze at least 30 minutes and up to 1 day.

Reviews Section

Recipe Summary

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 1 pint vanilla ice cream, softened

Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla beat until smooth. With mixer on low, gradually add flour mixture mix in 1 cup chocolate chips.

Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes transfer to a rack to cool completely.

Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours then wrap individually in plastic.


Recipe Summary

  • 2 cups 2% milk
  • 2 cups heavy cream
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 drops green food coloring (Optional)
  • 1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.


Chocolate Chip Mint Ice Cream Cookie Sandwiches

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Chocolate Chip Mint Ice Cream Cookie Sandwiches can be made using your favorite store-bakery or homemade chocolate chip cookies. You’ll also need mint ice cream or frozen yogurt.

However, since several in our immediate family are on a gluten-free diet (myself included), we make the soft homemade gluten-free chocolate chip cookies. Sometimes we also make homemade ice cream.

To make Chocolate Chip Mint Ice Cream Sandwiches you’ll need the following:

  • 1 dozen chocolate chip/chunk cookies
  • 1-quart mint chip ice cream or frozen yogurt
  • 1 cup mini semi-sweet or dark chocolate chips (I personally use Enjoy Life chocolate chips because they contain nothing artificial and are f ree from gluten, wheat, dairy, peanuts, tree nuts, egg, soy, fish, shellfish, sesame, sulfates, casein, and potato.)

Generously scoop several tablespoons of mint chip ice cream or frozen yogurt onto a cookie, then top with another cookie.

Next, place mini chocolate chips into a shallow bowl and carefully and quickly roll the cookie sandwich edges in the mini chocolate chips, evenly coating all sides. Serve immediately, or place the cookie sandwiches onto a large cookie sheet lined with a silicone baking mat or parchment paper and freeze for use later. (They keep nicely in the freezer for up to two weeks.)

Yields Approx. 5 Medium-Size Cookie Sandwiches

A quick, easy and delicious dessert that can easily be modified to be gluten-free.


Choco Mint Chip

Made with Premium Mint Chocolate Chip Ice Cream sandwiched between two soft & chewy double chocolate chip cookies.

No High Fructose Corn Syrup

The FDA requires the eight major food allergens to be listed on food labels: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Serving Size
--> 1 sandwich (84g)

Amount Per Serving

% Daily Value

Total Fat 13 g 17%

Saturated Fat 8 g 40%

Cholesterol 15 mg 5%

Sodium 135 mg 6%

Total Carbohydrates 40 g 15%

Dietary Fiber 1 g 4%

Added Sugars 23 g 46%

Protein 3 g

Vitamin D 0 mcg 0%

Calcium 53 mg 4%

Iron 3 mg 15%

Potassium 150 mg 4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: EGGS, MILK, SOY, WHEAT

Ingredients: DOUBLE CHOCOLATE CHIP COOKIE (SUGAR, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT FLOUR, SHORTENING (PALM OIL), WATER, MARGARINE (PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE [PRESERVATIVE], ARTIFICIAL FLAVOR, BETA-CAROTENE [COLOR], VITAMIN A PALMITATE), SEMI-SWEET CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN, SALT, ARTIFICIAL FLAVOR), CHOCOLATE FLAVORED DROPS (SUGAR, HYDROGENATED PALM KERNEL OIL, COCOA, COCOA PROCESSED WITH ALKALI, DEXTROSE, SOY LECITHIN), COCOA POWDER PROCESSED WITH ALKALI, CONTAINS 2% OR LESS: BAKING SODA, BUTTERMILK POWDER (MILK SOLIDS), CORN SYRUP, EGGS, FOOD STARCH MODIFIED, INVERT SUGAR, MOLASSES, NATURAL FLAVORS, SALT, SOY LECITHIN), MINT ICE CREAM (MILK, CREAM, SUGAR, CORN SYRUP, WHEY, NONFAT MILK, CONTAINS 2% OR LESS: CELLULOSE GEL, CELLULOSE GUM, MONO AND DIGLYCERIDES, CARRAGEENAN, NATURAL PEPPERMINT OIL FLAVOR, WATER, YELLOW 5, BLUE 1, CITRIC ACID AND POTASSIUM SORBATE [PRESERVATIVES]), CHOCO FLAKES (CONFECTIONER'S SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, COCOA, BUTTER OIL, SOY LECITHIN, NATURAL FLAVOR).

Explore all the great Ice Cream Cookie Sandwiches flavors from Turkey Hill

Corn Syrup

Thick sweetener made from corn used to add sweetness to foods and drinks.

Yellow 5

A synthetically derived food grade yellow coloring used to enhance the color of a food or drink.

The dairy liquid that remains after the making of cheese. Used in foods to add solids.

Wheat Flour

Whole wheat that is ground into a fine powder. Used in many baked goods and some of the baked goods used as ice cream inclusions.

Water

H2O. The basic ingredient in the cells of most living organisms.

Artificial Flavors

Artificially derived flavors used to add flavor.

Vitamin A Palmitate

A manufactured form of Vitamin A used as an ingredient in food and drinks to boost nutritional value.

Sugar

A sweetener made from sugar cane or sugar beets. Used to add flavor to food and drinks.

Baking Soda

Also sometimes referred to as Sodium Bicarbonate, baking soda is used to help doughs and batters rise in baked goods used in the ice cream.

Beta Carotene

A natural substance derived from plants, often used in food and drinks to enhance color because of its strong orange/red color. Humans convert beta carotene to Vitamin A.

Soy Lecithin

An naturally occurring oily substance derived from soybeans used in food products to enhance texture.

Blue 1

A commonly used, food grade, artificial blue coloring. This FDA approved food color is used to enhance the color of foods and drinks.

Butter

Dairy product made from churning cream into a solid. Used as an ingredient in many baked goods that may be used as inclusions in ice cream as part of a flavor profile.

Sodium Benzoate

A food grade preservative created from the potassium salt in sorbic acid. Often combined with small quantities of sodium benzoate to maintain shelf life and preserve freshness.

Sodium chloride. A common household seasoning used to enhance flavor in some products.

Carrageenan

A thickening agent used in food and drinks that is made from a red, edible seaweed.

Cellulose Gel

A plant based thickening agent made from the cell walls of plants. Used to thicken and stabilize the ice cream.

Cellulose Gum

A natural thickening agent made from the cell walls of plants.

Choco Chips

Small pieces of chocolate flavored candy mixed throughout the ice cream as part of some flavor profiles.

Potassium Sorbate

A food grade preservative created from the potassium salt in sorbic acid. Often combined with small quantities of sodium benzoate to maintain shelf life and preserve freshness.

Cocoa

A chocolate powder made from roasted  and ground cacao seeds. Used as an ingredient in some chocolate flavored products.

Cocoa Powder Processed With Alkali

A chocolate powder made from roasted  and ground cacao seeds that is treated with alkali to reduce bitterness. Used as a ingredient in some chocolate flavored products.

Coconut Oil

A saturated oil derived from coconuts used in food production as a fat.

Partially Hydrogenated Palm Kernel Oil

A semi-solid version of palm fruit seeds or kernels used to enhance shelf life and texture of a food.

Citric Acid

An acid derived from citrus fruits to enhance flavor and preserve food. Used as either a flavor or preservative in some food and drink.

Nonfat Milk

The thin milk left when whole milk is separated from its fats. Also referred to as skim milk.

Natural Flavors

Naturally occurring ingredients used to enhance or create a flavor.

Mono & Diglycerides

Ingredients used to keep oils and water from separating.

Molasses

A thick, dark syrup made from cane or beet sugar.

An opaque, white liquid produced by cows.

Margarine

A butter substitute made from vegetable oils or animal fats.

Invert Sugar

A sweetener derived from sucrose that contains glucose and fructose. Used to maintain moisture and prevent crystallization.

Cream

The thick liquid containing the fats in milk.

Dextrose

A simple sugar derived from corn.

Cocoa Butter

A natural fat extracted from the cocoa bean that helps in the chocolate making process.

A hard oval shell that encloses a liquid white and a yolk.

Food Starch Modified

Used in food products as a thickening agent.

Niacin

A necessary vitamin that helps the body make energy.

Palm Oil

The edible vegetable oil from the fruit of the oil palms.

Peppermint Oil

An oil that has a strong peppermint odor.

Preservatives

A substance added to food to prevent decomposition.

Reduced Iron

Riboflavin

A vitamin which is essential for energy production.

Semi-Sweet Chocolate

Chocolate with a cacao content of about 60%.

Shortening

Butter or other fat used for making pastries or bread. Usually makes pastries more crumbly.

Thiamin

A vitamin that helps the body create energy.

Malted Barley & Wheat

A cereal grain that is kiln-dried after soaking in water.

Double Chocolate Chip Cookie

Rich, fudgey cookies with chocolate chips.

Enriched Flour

Flour with restored iron, Vitamin B, and calcium nutrients.

Folic Acid

A Vitamin B that occurs naturally in some foods but can also be synthetically added.

Unsweetened Chocolate

A type of dark chocolate typically used for baking.

Chocolate Flavored Drops

A small disc of chocolate.

Milk Solids

Preserved milk with a longer shelf life than liquid milk.

Mint Ice Cream

Hydrogenated Palm Kernel Oil

Oil that has been processed with Hydrogen to make it more saturated. This oil often acts as a shortening and is added to make crumbly pastries.

Thiamine Mononitrate

A vitamin that helps the body create energy.

Malted Barley Flour

A cereal grain that is kiln-dried after soaking in water and ground into a fine powder.

Buttermilk Powder

Pasteurized buttermilk that is concentrated and dried to produce a powder.

Choco Flakes

Thin slivers of chocolate that add texture and melt in your mouth chocolate flavor to ice cream.

Confectioner's Sugar

Finely powdered sugar with cornstarch added.

Butter Oil

A dairy product that is light, and yellow colored with a clean bland taste.


How to make a homemade chipwich

The secret to a delicious homemade cookie ice cream sandwich? Using the best chocolate chip cookie recipe, of course. Nothing beats a good chocolate chip cookie. So when you sandwich two together with ice cream, you are most certainly in for a treat.

Bake the chocolate chip cookies according to the instructions (I included it in the recipe card below). Then let the cookies cool completely. A key step in making these homemade Chipwiches is freezing the cookies after they’re done cooling. You’d think all you have to do is sandwich ice cream between freshly-baked cookies, but that’s not the case.

Freezing the cookies makes them sturdier and hardens the melted chocolate chips. You need stiff cookies in order to sandwich the ice cream in between otherwise you’ll have a crumbly cookie mess. Don’t worry though, the chilled cookies will maintain their deliciousness!

Once the ice cream is sandwiched in the center, roll the sides of the ice cream sandwich in mini chocolate chips. Place the chocolate chip ice cream sandwiches in the freezer to set and enjoy whenever!


Ingredients for homemade ice cream cookie sandwiches

  • Vanilla Ice Cream: We like to keep things classic with a high quality vanilla ice cream, but you can always uses cookie dough, mint chip, Oreo, or whatever your favorite flavor is to jazz these homemade Chipwhiches up!
  • Butter: These cookies use melted butter which will give you a chewy, tender cookie that freezes well. We like using unsalted butter so you can control the amount of salt going into your cookies, but you can always use what you have on hand.
  • Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar
  • Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
  • Vanilla Extract: Do NOT leave out the vanilla.
  • Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb that will hold up to a fat ice cream center.
  • Chocolate Chips: When it comes to a regular chocolate chip cookie it’s all about loading them up with chocolate, but with an ice cream sandwich cookie you need to strike a fine balance between chocolatey and chewy. Too much chocolate can make your cookie hard as a rock. Use a combination of regular and mini chocolate chips to keep your cookie sandwich perfectly bite-able.
  • Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet.


Chocolate-Mint Ice Cream Sandwiches

Whip up a batch of these easy no-brainer ice cream sandwiches in only 5 minutes thanks to store-bought ice cream and chocolate chip cookies. For homemade cookies, we especially love Callie Anne Buck's Chocolate Chip Cookies and Tina Rexing's Sea Salt Caramel Chocolate Chip Cookies as a base for our ice cream sandwiches. Mix and match the cookies with your favorite ice cream flavors for unlimited possibilities.


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 large or two small bunches fresh mint leaves
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt, or to taste
  • 4 ounces dark chocolate
  • 2 teaspoons neutral-flavored oil, such as vegetable or canola

In a heavy-bottomed saucepan, bring cream and milk to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.

In another heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Quickly strain dairy into pot with egg yolks, pressing on the mint with the back of a spoon to extract as much mint flavor as possible. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Add salt to taste.

Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 4 hours for ice bath, up to overnight for refrigerator.

Churn ice cream according to manufacturer's instructions. While ice cream churns, melt chocolate in a microwave or double boiler and stir to combine with oil. During final minutes of churning, slowly drizzle chocolate into ice cream to form thin, lacy lines, pausing to break up larger chocolate chunks with a spoon, if needed. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.


Ingredients

Using an electric mixer, cream the butter, gradually adding the brown sugar. Add the egg, beating until fluffy. Blend in the vanilla.

Sift flour, cocoa, baking soda, and salt into a bowl. Mix the dry ingredients into the creamed in several stages, until the dough is uniformly smooth. Cover the dough and refrigerate for 15 minutes. Preheat oven to 350 degrees F and grease two cookie sheets.

Using floured hands, gently roll dough into 1-¼-inch balls. Place the balls onto the cookie sheets, leaving about 3-½ inches between each one. Bake for 15 minutes. Cool cookies on the sheets for 2 minutes, then transfer to a rack to cool completely.

About 30 minutes before assembling the cookies, remove the ice cream from the freezer and place it into the refrigerator to soften slightly. To make the cookies, slide the ice cream out of the carton (or peel away the cardboard). Slice through the ice cream to make rounds about ¾ inch thick. (Use a knife rinsed in hot water.) Sandwich the ice cream between two cookies.

Serve at once, or place onto baking sheets and freeze until serving.

For Freezing: Wrap each cookie in plastic or parchment. Freeze up to 3 months.