Yield: 12 sandwiches
Prep Time: 25 min + freeze time
Cook Time: 10 min
Perfect summer-time treat!
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/4 cup cup granulated white sugar
1/4 cup sour cream (low fat is fine)
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups mini chocolate chips
1 pint vanilla ice cream, slightly softened
1. Prepare the cookie dough: Preheat oven to 350°F. In a medium bowl, whisk together dry ingredients- flour, baking soda and salt. In a separate bowl, beat together butter and sugars until light and fluffy. Add in sour cream, egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup of chocolate chips.
2. Bake Cookies: Using 1 rounded Tablespoonful per cookie, drop mounds of dough about 1 1/2 inches apart onto two baking sheets. You should be able to make 24 to 28 cookies. Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely, then transfer to freezer to chill. Place a baking sheet in the freezer to chill as well (you'll be using it to place the ice cream sandwiches on).
3. Put together sandwiches: Scatter remaining chocolate chips on a plate. Place about 2 Tablespoons of ice cream between 2 chilled cookies (bottoms facing in); press gently. Roll the sides of each sandwich in chocolate chips and place immediately on chilled baking sheet in coldest part of freezer. Repeat with remaining cookies/ice cream/chips. Let sandwiches chill well in freezer (45 to 60 minutes); then wrap individually in plastic.
*Store wrapped sandwiches in the freezer for up to 2 weeks.
Source: RecipeGirl.com (Adapted from Everyday Food)