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–+ servings
Chocolate Cookie Ice Cream Sandwiches

Chocolate Cookie Ice Cream Sandwiches

Homemade Bittersweet Chocolate Cookies filled with vanilla ice cream and rolled in sprinkles.
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Prep Time 20 minutes
Cook Time 36 minutes
Freezing Time 2 hours
Total Time 2 hours 56 minutes
Course Dessert
Cuisine American
Servings 10 sandwiches

Equipment

  • electric mixer

Ingredients
  

  • ⅓ cup all purpose flour
  • ¼ tsp. baking powder
  • ½ tsp. kosher salt
  • 4 ounces bittersweet chocolate
  • 2 tbsp. unsalted butter
  • 1 large egg
  • 6 tbsp. granulated sugar (72g)
  • 1 tsp. vanilla extract
  • 1 tbsp. brewed coffee
  • 1 quart vanilla ice cream, slightly softened
  • 1 cup rainbow sprinkles

Instructions
 

  • Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper.
  • Sift together the flour, baking powder, and salt and set aside.
  • In the top of a double boiler, over simmering water, melt the chocolate and butter together. Remove from the heat as soon as the chocolate is melted.
  • With an electric mixer, beat together the egg, sugar, vanilla, and coffee. Beat on high speed for four minutes.
  • On low speed, gradually add the chocolate mixer. Then, add the flour, and beat on low just until no streaks remain.
  • Drop the batter, which will be loose, in one tablespoon amounts. Make sure each drop is in a round circle, and that they're all about the same size.
  • Bake one sheet at a time for 12 minutes each. Cool on a wire rack.
  • When the cookies are cool, make sandwiches with small scoops of ice cream. Roll in the sprinkles. Freeze until firm, for about two hours.
Keyword Dessert
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