What’s better than homemade gooey chocolate chip cookies and creamy vanilla ice cream? Combining the two to create the perfect salty sweet dessert. I LOVED Chipwiches as a child. Now as an adult, I learned how incredibly easy it is to make your own cookie ice cream sandwiches. We even added the Chipwich to our Fire and Ice Birthday menu. These nostalgic treats were a big hit at our party and we wanted to recreate them for our niece and nephew.
Some Baked by Archana Tips:
- Cook, bake and assemble over two days!
- Refrigerate custard for several hours
- Freeze ice cream preferably overnight
- Use a one tablespoon mini ice cream scoop to make uniform circular cookies
- Cool cookies before assembling ice cream sandwiches
- Use a one tablespoon mini ice cream scoop to scoop ice cream between two cookies
Ice Cream
Adapted From Martha Stewart
Yield: 1.5 Quarts (half batch sufficient for ice cream sandwiches)
Ingredients
- 2 cups milk
- 6 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 2 cups very cold heavy cream
- 3 teaspoon pure vanilla extract
Directions
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
- Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
- Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
- Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard.
- Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
Chocolate Chip Cookies
Adapted From Martha Stewart
Yield: 36 Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
“If your arteries are good, eat more ice cream. If they are bad, drink more red wine.” ―Sandra Byrd, Bon Appetit
