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Chocolate Chip Cookie Ice Cream Sandwiches

The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.

  • prep: 30 mins
    total time: 6 hours
  • yield: Makes 8

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Ingredients

  • 1/2 cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 1/4 inches in diameter)
  • 1 pint vanilla ice cream, softened
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped (3/4 cups)

Cook's Note

Food Safety Note: The egg in the cookie dough is not cooked.

Directions

  1. Step 1

    Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.

  2. Step 2

    Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.

  3. Step 3

    Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.

Source
Martha Stewart Living, July 2011


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