Best Ice Cream Chocolate Chip Cookies Recipes
COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES
OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: recipe #375587 and Recipe #375540 They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.
Provided by Realtor by day
Categories Frozen Desserts
Time 50m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
- On medium speed, beat butter until fluffy, 1-2 minutes.
- Beat in the brown sugar until smooth, 1-2 minutes.
- Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
- Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
- Bake 10-12 minutes or until JUST starting to brown lightly.
- Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
- You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
- Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.
Nutrition Facts : Calories 352.1, Fat 18.7, SaturatedFat 11.8, Cholesterol 55.2, Sodium 230.4, Carbohydrate 44.1, Fiber 2.1, Sugar 31.2, Protein 4.5
BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES
Strawberries get tossed with sugar and bourbon and are layered over chocolate chip cookies and then covered with strawberry and vanilla ice creams and frozen.
Provided by Food Network Kitchen
Time 5h
Yield 8-10
Number Of Ingredients 11
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
- Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
MINT CHOCOLATE CHIP COOKIES WITH ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 6-8 servings
Number Of Ingredients 4
Steps:
- Preheat oven according to the cookie mix package directions. Prepare the cookie mix according to directions with the addition of a few drops of green food coloring and the mint extract. Adjust deepness of the color to your liking, 3 drops is enough to make it a medium color green. Scoop heaping tablespoons of the cookie batter between 2 cookie sheets, you should get about 2 dozen scoops. Bake cookies until just lightly golden at the edges, remove and cool slightly. Serve with peppermint stick or mint chocolate chip ice cream.
- For a fun, tasty and minty ice cream sammy, place small scoops of ice cream between 2 cookies. Push the ice cream to the edge and coat in mini dark chocolate chips or chocolate shavings. Place in freezer individually wrapped.
CHOCOLATE CHIP COOKIES ICE-CREAM CAKE
Steps:
- 1)Crush 20 of the cookies. 2)Press them down on an 8-inch springform pan. 3)Stand the remaining cookies around the pan. 4)Pour 3/4 of the hot fudge topping over it. 5)Freeze for 15 min. 6)Soften 1 quart of ice-cream. 7)Arrange the ice-cream over the freezed fudge. 8)Freeze for 30 min. 9)Arrange the rest of the ice-cream in balls on the frozen ice-cream. 10)Pour the remaining fudge over it. 11)Freeze again before serving.
ICE CREAM CHOCOLATE CHIP COOKIES
An extremely delicious looking cookie from Picky Palate blog. The recipe calls for your favourite vanilla ice cream but I am sure you can experiment with other flavours. I tried it using cherry-vanilla ice cream and milk chocolate chunks. I made them really large and they turned out soft and melted in my mouth. Delicious.
Provided by Roxanne J.R.
Categories Drop Cookies
Time 20m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a stand or electric mixer, cream the butter and sugars until fluffy.
- Add in eggs and vanilla until well combined.
- Add in ice cream until combined.
- Place flour, baking soda and salt into a large bowl; mix.
- Add to wet ingredients along with the chocolate chips; mix until just combined.
- With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.
- Bake for 9-11 minutes or until cookies are cooked through.
- Let cool for 5 minutes on baking sheet before transferring to a cooling rack.
- Serve with a maraschino cherry on top :).
Nutrition Facts : Calories 188.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 26.2, Sodium 129.7, Carbohydrate 27.1, Fiber 0.9, Sugar 15.6, Protein 2.3
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