Best Mini Chocolate Chip Ice Cream Sandwiches Recipes

MINI CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
• Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
• Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic.

MINI CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
• In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
• Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
• Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

MARTHA'S MINI CHOCOLATE CHIP ICE-CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees, with rack in center.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a seperate bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth.
• With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
• Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.
• Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
• Scatter remaining chocolate chips on a plate.
• Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently.
• Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.)
• Transfer sandwiches onto baking sheets.
• Freeze until firm, at least 2 hours.

COOKIE ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
• For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.