Ice Cream Cookie Sandwich

Ingredients

• 2 cups all purpose flour (at least 11% protein)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter (softened)
• 3/4 cup brown sugar (lightly packed)
• 3 tablespoons granulated sugar
• 1 large egg (room temperature)
• 3 1/2 tablespoons cream (whole, whipping or heavy at 30% fat content)
• 1/2 teaspoon vanilla extract
• 1 cup chocolate chips
• 1 container vanilla ice cream (or homemade) (450 grams / 16 ounces)

Instructions

1. 1

   --- FOR THE COOKIES ---

2. 2

   In a medium bowl whisk together the flour, baking soda and salt.

3. 3

   In the mixing bowl beat the butter and sugars until fluffy (2-3 minutes), add the egg, cream and vanilla beat until combined.

4. 4

   Add the dry ingredients to the wet ingredients and beat to combine, fold in the chocolate chips or combine on speed #1, do not over mix. Chill the dough 30 minutes.

5. 5

   Roll out the dough on a lightly floured flat surface to ¼ inch thick, cut out with a round 2½ inch cookie cutter.

6. 6

   Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.

7. 7

   Place on the prepared baking sheet, chill while the oven is pre-heating. Bake 10-13 minutes. Let cool, fill with the cut out ice cream rounds.

8. 8

   --- FOR THE ICE CREAM ---

9. 9

   Let the ice cream soften until spreadable then spread the it on a parchment paper lined baking sheet until ½ inch thick, freeze 8 hours. Cut the ice cream with the same size round cookie cutter, place the ice cream round between two cookies. Decorate as desired and serve. Enjoy!