Last week my sister Lauren and her family stayed with us for several days while they were passing through town. We've lived just 2 1/2 hours away from them for almost three years and have loved getting to see them for quick weekend trips or as they've been in town for various reasons. They just moved last week and are now 7+ hours away, and we will certainly miss seeing them as frequently as we used to! We were thankful to have one last visit with them in our home before they moved. After dinner last Tuesday and after the two little ones went to bed, we sat on our back porch and enjoyed these ice cream sandwiches. Two little girls (who actually aren't so little anymore! where is the time going?!) gave me the thumbs up on these, and I have to say I agree. The cookies stay chewy even after they are frozen, which make for the perfect summer treat.
Mini Chocolate Chip Cookie Ice Cream Sandwiches
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup sour cream
1 tsp vanilla extract
1 1/2 cups mini chocolate chips
1 pint vanilla ice cream, softened
Heat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add four mixture; mix in 1 cup chocolate chips.
Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25-30 cookies.) Bake until golden, 10-12 minutes; transfer to a rack to cool completely.
Scatter remaining chocolate chips on a plate (or you can use sprinkles or other candy pieces). Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chocolate chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Makes 12 ice cream sandwiches. Can freeze for up to 2 weeks.
source: Everyday Food, June 2007