Hubby’s Recipe for Homemade Ice Cream Sandwiches

I don’t know about you but it’s been a stressful week for me.

First, we had a sewer pipe break and flood the basement of our housesit home and then Trump was elected president.

WOW!

The world would be a much easier place to live in if everyone sat down over a meal and talked. A good meal makes life better, no matter who you are.

So I’m asking everyone to put aside their differences and try sitting down for a meal with someone or a group of people. It’s time for all of to unite over something we can agree on. And I do believe we can all agree that good food feeds the soul.

In the interest of self-care, I’m sharing my hubby’s recipe for homemade ice cream sandwiches.

Nothing makes life better than a little comfort food. And combining ice cream and cookies is the perfection combination of comfort food. Homemade cookies always make me just a little bit better and ice cream…Well, ice cream is ice cream. I always feel better after ice cream.

The fun thing about these homemade ice cream sandwiches is that you can use your favorite flavor of cookies and ice cream.

Hubby likes to use a delicious creamy organic vanilla bean ice cream on whatever cookie dough I have stocked in the fridge. Our favorites have been my Gluten-Free Ginger Cookies or the tasty Chocolate chip.

If you’re not a cookie baker, use your favorite store-bought or bakery cookie. After all, this is about self-care not stress. Make it easy.

If you do use already made cookies or are deciding what recipe you want to make, remember to try to use a soft, chewy cookie because you’ll be freezing them. Freezing them makes them hard, so already hard cookies become really hard and not as much fun to eat.

If you are baking your own, I suggest switching the white sugar to brown for a softer chewier cookie.

As far as the ice cream goes, the better quality the better your ice cream sandwich will be. Currently, we use a store-bought ice cream because I haven’t got around to learning the process of making homemade ice cream as of yet. It is on the list to do, so maybe soon.

While you’re making homemade ice cream sandwiches, make a few extras to share. Invite over some friends or family or go share with strangers that will be new friends after you’re done. No one can ever have too many friends.

Or since it’s Veteran’s Day, make a few to share with the Vets. Give the people who protect our nation a little love and a thank you for their service with homemade Ice Cream Sandwiches.

Homemade Ice Cream Sandwiches

heidi medina

Easy to make homemade ice creams pair your choice of ice cream with freshly baked, soft and chewy Chocolate Chip cookies.

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Prep Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Servings 8 ice cream sandwiches

Ingredients

  

• 16 large Chocolate Chip Cookies or your favorite cookie
• 16 ounces vanilla bean ice cream

Instructions

 

• Lay one cookie down on a plate or flat surface.
• Scoop 2 ounces of ice cream onto the cookie.
• Top ice cream with another cookie and gently push down to adhere the cookies to the ice cream.
• Wrap ice cream sandwich with plastic wrap and place in the freezer for at least two hours or over night for ice cream to set.
• Eat, share and enjoy when ready.

Notes

To prevent ice cream from becoming too soft, return to the freezer for a few moments after making two or three cookies.

Gluten Free Chocolate Chip Cookies

heidi medina

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Total Time 1 hour hr

Notes

1/2 cup granulated white sugar

3/4 cup little brown sugar

1 cup or 16 Tbsp. unsalted butter, room temperature

1 Tbsp. vanilla extract (use the real stuff, not the imitation)

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 cups Bob’s gluten-free baking flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

3 cups semi-sweet chocolate chips

1 cup walnuts or pecans, optional

Preheat oven to 350° F. Prepare cookie sheets with parchment paper and set aside until needed.

Cream together sugar and butter with a mixer, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, mixing well.

Mix the dry ingredients together, reserving the chips and nuts.  Add the dry mix to the creamed mix gradually, mixing well. Once everything is combined well, stir the chocolate chips and nuts into the mix using a large spoon.

You can roll the dough into 1 1/4″ balls or I used a tablespoon to measure out the dough and dropped it on the prepared cookie sheets, about 2″ apart. The tablespoon gave me the perfect measurement every time and my cookies came out uniform in size.

Bake for about 11 minutes or until you see edges lightly browning. Do not over cook or you will cause the cookie to be brittle and dry out.

Makes about 4 1/2 dozen cookies (using my measurement).