I like to do birthday parties BIG in my house. I love celebrating my kids birthday (I say birthday and not birthdays because they are triplets!) and my husbands birthday. Everyone in our house gets pretty spoiled on their birthday. Last week, we celebrated my husbands birthday. I let him pick all of the meals for the week, and I made a few extra desserts throughout the week to make him feel extra special. Typically, I make him an apple pie for his actual birthday dessert. However, this year, he surprised me and picked something different! He picked these chocolate chip cookie ice cream sandwiches. I haven’t made them in quite a while, and since the weather is finally warming up a bit and it is feeling like spring, these cookie ice cream sandwiches were just perfect! And to make them extra special, I decided to make homemade vanilla bean ice cream. I love being able to see the flecks of vanilla bean in the ice cream!
I have been making this recipe for many many years and they are always a huge hit! This recipe comes from King Arthur Flour. They used to sell an ingredient called, “Signature Secrets Culinary Thickener.” This ingredient was part of the cookie recipe. The company claimed that it is what helped make the cookie stay nice and soft even though it is frozen. Now, they no longer carry this item. When I contacted them about this issue, they recommended either leaving the item out of the recipe, or using their *Instant Cleargel. It is a similar thickening agent. I used the instant clearjel which seemed to work quite well. I have not tried to make these cookies without a thickening agent. However, the baker I spoke to at KAF seemed to think the recipe would still work well without one.
The cookie sandwiches are quite large, so I always end up cutting them in halves or quarters to serve. Otherwise, you can bake them smaller than I have. You can use store bought ice cream or make your own as I did here.
Chocolate Chip Cookie Ice Cream Sandwiches
3/4 cup unsalted butter, melted
1 1/4 cups light brown sugar, firmly packed
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup Unbleached All-Purpose Flour
1 cup oat flour (I use Bob’s Red Mill)
2 tablespoons Instant Clearjel, optional *See note above
1 cup chopped, toasted pecans or walnuts, optional
2 cups semisweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Lightly grease two baking sheets (or line them with cookie baking mats, or parchment).
2.Beat the butter, sugar, and corn syrup until blended. Mix in the vanilla, baking powder, salt, baking soda, and eggs. Beat in the remaining ingredients. Drop the dough in scant 1/4-cup balls onto the pans; a jumbo cookie scoop works well here.
3. Bake one test cookie for 7 to 9 minutes, until light brown around the edge. If it hasn’t spread enough, flatten the remainder of the cookies slightly before baking. If it’s spread more than you’d like, stir another 1/4 cup flour into the dough before baking. I rarely need to add the extra 1/4 cup of flour. However, it may depend on your environment, so be sure to do one test bake! Bake the remainder of the cookies. The cookies will spread quite a bit when baking. They will also puff up slightly. Here is what they look like right out of the oven:
4. Cool the cookies on the pan for 5 minutes, then transfer to a rack to cool completely. The cookies will flatten when cool.
To maintain the chewiest texture, store airtight. Yield: 26 large cookies.
5. To make ice cream sandwiches: Place a scoop of ice cream in the middle of a cookie; flatten, then top with another cookie, gently pressing together. Return to freezer to harden; wrap well to store.
Recipe Source: King Arthur Flour
Here is my favorite Vanilla Bean Ice Cream Recipe:
Vanilla Bean Ice Cream
2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs
1.Be sure the bowl bowl of your ice cream maker is completely frozen. With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool to room temperature, stirring occasionally to prevent a film from forming on the surface .
3. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
4. Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Recipe Source: Epicurious
*Be sure your eggs are at room temperature. If you are in a hurry, place them in a bowl of hot water for 5 minutes.
*Do not bake more than 6 cookies on one baking sheet. They spread quite a bit when baking!
*It is best to assemble and freeze the cookies a few hours before serving. They are much easier to eat when completely frozen.
Bake and Share Ideas:
- Bake the ice cream sandwiches and share them at a family BBQ.
- Make them as a special birthday treat for a friend or family member as I did.
- Have some friends over for dessert and game night and serve these delicious treats!