These ice cream sandwiches are really fun to make and serve. Everyone loves them. Soft homemade double chocolate, macadamia cookies are are the scrumptious shells for your favorite ice cream! Roll them in more chocolate chips or chopped nuts.
Makes 10 sandwiches
- 1 1/4 cups of flour
- 6 Tbs of coco powder, unsweetened
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1 1/4 sticks of butter, room temperature
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1 egg
- 2 tsp of vanilla extract
- 1 cup of mini – semisweet chocolate chips, plus more for finished sandwiches
- 1/2 cup of chopped macadamia nuts
- 2 cups of ice cream of your choice, I used vanilla and strawberry
Start by sifting the flour, coco powder, baking soda and salt. Using an electric mixer, beat the butter and sugars til fluffy then add in the egg and vanilla, beat until well mixed. Add in the flour mixture, slowly, beat just until well mixed. Remove from the mixer and stir in the chocolate chips and the nuts.
Drop onto parchment lined baking sheet using a heaping ice cream scoop, three inches apart. Bake for 13 minutes, they will be slightly underbaked. Let cool slightly, then remove from the pan and let cool completely. The finished cookie should be about 3″ in diameter.
To assemble the sandwiches, spoon on as much ice cream as you like onto a cookie (I used about 2 heaping Tbs on each) Place another cookie on top and push down until the ice cream squeezes out to the edge. Then roll or sprinkle on the chocolate chips and place them in the freezer until ready to serve. Let them sit out at room temperature for a few minutes to soften slightly before serving.
Note to cooks: You can use any kind of ice cream you prefer and you could roll the sandwiches in chopped nuts or coconut.