Ice Cream Sandwiches

Ice Cream Sandwiches

Ice cream and cookies…What’s not to like? You could easily do this recipe with bake off cookies and store bought ice cream, but why not make it a very special treat and go all out? Any kind of cookie you like would work, as well as any kind of ice cream. It’s the ultimate do it yourself dessert!

What You’ll Need For The Cowboy Cookies:
1 cup of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
3 eggs
2 cups of unbleached all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
2 cups of rolled oats
1 teaspoon of vanilla
1 package of chocolate chips
1 cup of pecans or walnuts, chopped (optional)

Cream together sugars and butter until smooth. Add eggs and mix until incorporated. Mix together flour, baking soda, baking powder and salt. Slowly add dry mixture to sugar/egg mixture until smooth. Stir in oatmeal, chocolate chips and nuts. Chill dough for at least 1 hour.

Preheat oven to 350 F. Drop dough by rounded tablespoonful onto a baking sheet that is lined with a silicone baking sheet. Bake for 10-15 minute until slightly browned.

What You’ll Need For The Vanilla Bean Ice Cream:
1/2 a quart of half and half
1 small carton of heavy cream
1 can of sweetened condensed milk
1/2 cup of organic cane sugar
2 vanilla beans, cut and scraped, pods reserved
1-3 teaspoons of vanilla (More if you like it really vanilla, less if you don’t)

Mix ingredients in a medium sized sauce pan, along with the actual vanilla bean pods, and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes to let the flavors meld. Remove from heat and strain to remove pods and any large chunks that might have separated from the pod. The easiest way to do this is by straining the mixture. Let mixture cool to room temperature. Once cooled pour mixture into ice cream freezer and freeze according to your model’s directions. For harder ice cream, like you will need for the ice cream sandwiches, put the softly frozen ice cream in an air tight container and store in the freezer until completely firm.

Note: This recipe is designed to fill this ice cream maker, but you could easily double or triple it to fill a larger model.

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