You guys…I made homemade ice cream sandwiches. They were pretty darn amazing.
You see, I was inspired by my trip to Smorgasburg, where I happened to pick up an amazing ice cream sandwich as dessert from one of the vendors, The Good Batch. Obviously, good old ice cream sandwiches (you know the deep brown ones that you lick around the edges and the soft cookie comes off on your finger tips?) will always have a special place in my heart, but this gourmet version sure has something special. The Good Batch used some sort of spice cookie for their sandwiches, but I decided to go with a brown sugar, oat and chocolate chip salted cookie with vanilla ice cream. The process is actually a lot simpler than you would expect, and the pay off is delish (…not that I’m sitting in bed eating one now or anything…).
Salted Brown Sugar, Oat and Chocolate Chip Cookies (Adapted from Smitten Kitchen)
You’ll need:
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup quick-cooking oats
- 12 ounces semisweet chocolate chips
- Sea salt flakes for sprinkling
Preheat your oven to 350 degrees. In the bowl of a stand mixer, beat the butter until light and fluffy, about 3-5 minutes. Add the brown sugar, granulated sugar, vanilla and salt and beat again until mixed. With the mixer on slow, add the two eggs (one at a time), stirring just until combined. Add the flour, baking soda and cinnamon, mixing until combined, then stir in oats and chocolate chips with a spatula. Place tablespoon-sized balls of dough onto a greased cookie sheets and sprinkle with sea salt flakes. Cook until golden brown, about 10-12 minutes.
For the ice cream:
Let’s not get too fancy here ladies and gents–grocery store ice cream works perfect for this (however, if you want to make your own, be my guest–and then teach me how). Buy a quart of your favorite simple flavor (I went with french vanilla)–you don’t want your ice cream to compete with your cookie. Leave it on the counter for a few minutes so it’s soft, but not soupy. Line a small baking pan with parchment paper–banana bread tins actually work perfect for this. Spoon your ice cream into the dish, pressing it down and smoothing the layers until it’s flush with the top of the pan–place the pan back in the freezer for a few hours. This allows you to cut “slices” of the ice cream that are much easier to put between two cookies for your sandwiches.
Once your cookies have cooled and your ice cream has hardened again, you can assemble your sandwiches. Simply choose two cookies of similar size, slice a chunk of ice cream and place it in the middle of the two–there you have it! If you’re not eating these right away (trust me, it will be hard not to), simply wrap them in one layer of parchment paper, then a layer of tin foil and place them in the freezer for safe keeping. Happy eats!
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