Categories: frozen dessert

Ingredients

• 2 1/2 cups semisweet chocolate chips, divided
• 1 cup all-purpose flour
• 1/4 cup Dutch-processed cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 1 egg
• 1 tsp. vanilla extract
• 2 pints cherry vanilla ice cream

Directions

1. Heat oven to 350 degrees. Place 2/3 cup of the chocolate chips in small heatproof bowl set over saucepan of barely simmering water (bowl should not touch water). Stir frequently until chocolate is melted and smooth. Remove bowl form saucepan, cool slightly.

2. Whisk flour, cocoa, baking soda and salt in medium bowl. Beat butter, brown sugar and sugar at medium low speed 1 minute or until smooth. Beat in melted chocolate until combined. Beat in egg and vanilla until blended. At low speed, beat in flour mixture just until blended. Stir in remaining 2 cups chocolate chips. Drop 2 Tbsp. dough per cookie 2 inches apart on parchment paper-lined baking sheets.

3. Bake 10 minutes or until edges are set (centers will still be soft). Cool on pans on wire rack 5 minutes. Place cookies on wire rack; cool completely.

4. Place ice cream in refrigerator 20 minutes or until softened just to spreadable consistency. Spread half the cookies with 1/4 cup ice cream each; top with remaining cookies. Smooth edges of ice cream with spatula. Individually wrap each ice cream sandwich; freeze 2 hours. Remove from freezer 10 to 15 minutes before serving to slightly soften.

5. makes 14 ice cream sandwiches

Email to a friend | Print this recipe | Back