Even if you haven’t given 4th of July dessert a thought at this point I think you might after looking at these pictures of these simple and wickedly good ice cream cookie sandwiches.
Of course you can buy cookies from your favorite bakery to make these but they aren’t the same as using chocolate chip cookies made from scratch.
I filled these sandwiches with Edy’s Slow Churned Ice Cream made with 1/2 the fat . (This is not a sponsored post. ) I’m just sharing one of my favorite products with you. My new favorite Edy’s flavor is Mud Pie; coffee ice cream with chocolate cookie chunks and fudge swirl. I have to admit it rocks the ice cream world.
Chocolate Chip Cookies
1 stick of margarine, or butter
1/4 c. sugar
1/4 c. light brown sugar
1 large egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 c. mini semi-sweet dark chocolate chips
Makes about 16 cookies.
Preheat oven to 350 degrees. Grease two cookies sheets with cooking spray.
In a large bowl cream together margarine, sugars, egg, salt, baking soda, vanilla. Add flour and mix completely. Fold in mini-chocolate chips. Drop by dining teaspoon onto cookie sheets about two inches apart. Bake approximately 8 minutes until cookies are light golden colored and are slightly firm to the touch. Be careful not to over bake.
Move to a cooling rack and allow to cool completely before making ice cream sandwiches.
What’s your favorite flavor of ice cream?
THE JOY OF CAKING 