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Homemade Ice Cream Sandwiches With my Signature Freezer Cookies

Everything about these homemade Ice cream sandwiches screams Fourth of July Backyard BBQ! They are the perfect summer delicacy and your guests are sure to love them.






For these Ice Cream Sandwiches I use my Signature Freezer cookie recipe. These cookies are my absolute favorite go to cookies. They have all the goods and they are salty, sweet, crunchy and chewy! I personally prefer these cookies at frozen but they are darn good fresh out of the oven as well. Honestly, the best part about them being 'Freezer Cookies' is that the little wondering eyes around my house can't see them. None the less, they are there and I don't feel one bit bad about this parental stash of goodness for us to enjoy after our daughter has gone to bed.


I make these cookies over the course of two days. I typically make them in the evening, allow them to freeze overnight, and stuff them with chocolate chip cookie dough ice cream in the morning and pop them back in the freezer until they are ready to serve.


First steps

  • You will need to have 1 stick of salted butter brought to room temperature before beginning. I usually pull mine out in the morning and make these in the afternoon as they freeze over night.

  • Pull out 1 egg and allow it to reach room temperature.

Prepare your Kitchen

  • Preheat your oven 375°F

  • Pull out all the following measuring cups/spoons and Bowls:

  • 1/4 cup

  • 1/2 cup

  • 3/4 cup

  • 1 cup

  • 1/2 teaspoon

  • 1 teaspoon

  • 1 medium sized mixing bowl

  • 1 large sized mixing blow

  • Parchment paper

  • Cookie Sheet

  • Ice cream scoop

  • Whisk

  • Electric mixer

  • Silicone spatula

*I recommend turning on some good music as a quiet kitchen is not conducive to a good time. Also, make sure you have a cute apron on. I am 100% convinced that wearing an apron is a buy in and that wearing one encourages focus and yields great results!

Ingredients:

  • 1 Egg at Room Temperature

  • 1 stick or 1/2 cup of Butter at Room Temperature

  • 1/4 cup of Granulated White Sugar

  • 1/2 cup packed Light Brown Sugar

  • 3/4 cup of All Purpose Flour

  • 1/2 teaspoon of Baking Powder

  • 1/2 teaspoon of Baking Soda

  • 1/2 teaspoon of Salt; I use Iodized Sea Salt

  • 1 cup of Chocolate Chips

  • 1/2 Cup of Old Fashioned Oats

  • 1/2 Cup of Raisons

  • 1/2 Cup of Mini Marshmallows

  • 1/2 Cup of Flaked Coconut

  • 1/2 cup creamy peanut butter

  • 1 teaspoons of vanilla extract

Prepare your Ingredients as instructed below. I prepare them as divided. So I pull out my three bowls and go ahead and put the ingredients in them as I measure them out so I don't have a ton of prep bowls to clean.

1. In a large sized bowl combine Mixture A:

  • 1/4 cup of Granulated White Sugar

  • 1/2 cup packed Light Brown Sugar

2. In a medium sized bowl combine Mixture B:

  • 3/4 cup of All Purpose Flour

  • 1/2 teaspoon of Baking Powder

  • 1/2 teaspoon of Baking Soda

  • 1/2 teaspoon of Salt; I use Iodized Sea Salt

3. In a small sized bowl combine Mixture C:

  • 1 cup of Chocolate Chips

  • 1/2 Cup of Old Fashioned Oats

  • 1/2 Cup of Raisons

  • 1/2 Cup of Mini Marshmallows

  • 1/2 Cup of Flaked Coconut


1. Whisk the Mixture A ingredients until well blended.


2. Add in 1 Egg, peanut butter, and vanilla extract and mix with a hand mixer or stand mixer on a medium speed until creamy. This should take about 1 minute; DO NOT OVER MIX.


3. Mix the Mixture B ingredients with a whisk until well blended.


4. Add the Mixture B ingredients into the Mixture A ingredients in the large bowl.

and mix with a hand mixer or a stand mixer on a medium speed until well combined. DO NOT OVER MIX.


5. Using a silicone spatula fold in the Mixture C ingredients into the large bowl that has the mixture of A and B ingredients. Do this until well combined and the ingredients are evenly distributed in the dough.


6. Use an ice cream scoop to portion out the cookies and roll into a ball.

7. Place them 2 to 3 inches a part on the sheet pan lined with parchment paper.


8. Place in the preheated oven for 15 minutes.


This makes about 18 cookies. I usually fill my cookie sheet with 16 cookies and then put the left over in my small cast iron skillet to enjoy fresh out of the oven topped with a scoop of cookie dough ice cream.


When you pull the cookies out of the oven hold them about 6 inches over your counter and drop the cookie sheet one time onto the counter. I do not do that with my cast iron skillet and recommend you don't either. I remove the cookies from the cookie sheet by sliding the parchment paper off of the cookie sheet and onto the counter. I let them cool for about an hour and then carefully place them into freezer safe containers separating them with parchment paper and freeze over night.


In the morning you can stuff 1-2 scoops of ice cream in between 2 cookies. Be sure not to smash them together, it will cause the ice cream to spread and leave the middle of the sandwich without ice cream between the two cookies.


Enjoy!


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