I’m not an ice cream sandwich fan typically, but I saw a picture of ice cream sandwiches on Ina Garten’s Instagram and thought how much my grandkids would love them. I have my favorite sous chef staying up here this week so it seemed a perfect opportunity to give them a try.
We debated back and forth on tastes. He loves chocolate chip cookies so that was his vote. I like bar cookies, so that was my vote. We made the back of the package chocolate chip cookie bar variety recipe. That made a cookie approximately 1/2 inch thick. In retrospect, that was too thick especially when combined with a 3 inch square of ice cream.
I included the Toll House cookie recipe in the blog in October if you need a refresher. Next time for the sandwiches I would probably make individual cookies to keep them from being too thick. I also think it would be more fun to use mini M&M’s.
For the bar cookies: grease a 10 x 15 inch jelly roll pan. Place parchment paper on top, but don’t grease it. Spread dough into prepared pan. Bake for 20 to 25 minutes or until golden brown.
When totally cool, remove from pan and cut into desired size. The Hunka-hunka had the brilliant idea to use our rotary blade pizza cutter to get a nice straight edge on our cookie squares. Soften the flavor of ice cream you want to use. We had quite an assembly line going. The Hunka-hunka scooped out the ice cream onto a cookie and handed it off to the sous chef who spread it edge to edge and put a top on it and passed it to me. I wrapped each one in parchment paper and we rushed them to the freezer.
The edges of Ina’s ice cream sandwiches were rolled in sprinkles; you know I’ll be trying that next. This was a great summer time project, be sure and give it a try.
and remember: I scream, you scream, we all scream for ice cream. Big kiss, Lynn