Whit was with me in Williams Sonoma and spied this cute pan made for making homemade ice cream sandwiches. It was on clearance and I said “why not”. I figured it would be a lot of fun to come up with combinations of different cookies and brownies with a variety of ice cream flavors.
We made a batch of our go-to chocolate chip cookies from Back in the Day Bakery (my absolute fave in Savannah) and used part of the dough in this pan for 6 ice cream cookie sandwiches.
Chocolate Chip Cookies
- 2½ cups unbleached all-purpose flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons fine sea salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 cups semisweet chocolate chunks
- Fleur de sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment.
Sift together the flour, baking soda, and sea salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.
TIP: Keep your chocolate chips in the freezer. Add them frozen to keep the dough cool and reduce spreading.
TIP: We used a small scoop of cookie dough in each well of the pan. We used the rest to make regular sized cookies and another neat treat we will share soon!
Ice Cream Rounds
We’ve made ice cream sandwiches before and have figured out how to get the ice cream perfect. Take your carton out to soften a little. Meanwhile, line a small shallow pan with parchment. Scoop out enough ice cream to cover the bottom and use a spoon to even out the top. Refreeze. To assemble the ice cream sandwiches, remove from freezer and use a biscuit cutter sized to your cookie to make the ice cream rounds!
Other Favorite Ice Cream Desserts
I have a slew of other ice cream desserts! See a few favorites here:
Blue and White Tray
The darling tray was a gift from a client from Elizabeth Rose Designs. I absolutely LOVE it!! Everything in that shop is adorable!
Have a sweet week ahead!
DIXIE DELIGHTS DELIVERED