Assorted ice cream sandwiches ( make your own creation)

June 29, 2015


I am back home in Minneapolis, and in the kitchen today with my sister Madison creating the best ever ice cream sandwiches. I guarantee they won’t disappoint!  We will show you our favorite combinations but first they all start with a homemade batch of chocolate chip cookies.  The Ghirardelli chocolate chip cookie recipe works very well. These take a little time to make so have a fun day with a sister or a friend! Homemade is always best. Keep it Fresh…simple…significant !  Britt

IMG_0297I like using the milk chocolate chips. Stir them in instead of mixing so the chips stay whole.

IMG_0299Now remember there are raw eggs in the batter… so whatever you do DO NOT EAT THE RAW COOKIE DOUGH!!!!  ( shhh…. we did lick the beater and spatula… pasteurized organic eggs)

IMG_0309Tip: use a medium size ice cream scoop to ensure perfect size cookies every time. And let Madison do it … she loves the scoop :)  Once the cookies are done, let them cool on a rack, then pop them in the freezer for a half hour.

Ghirardelli milk chocolate chip cookie recipe:


11 1/2 ounces Milk Chocolate Baking Chips
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt


Heat oven to 375ºF. (I do set my oven at 350 degrees) Stir flour with baking soda and salt; set aside.In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

While cookies are cooling get out the ingredients to make your creations.


Here’s our stash… ice cream, white chocolate, milk chocolate, heath bars, pistachio nuts, dark chocolate covered espresso beans, and bananas.


Melt milk chocolate chips in a bowl over a saucepan with boiling water. Remove from heat and stir until glossy. Do the same with the white chocolate. And yes, you guessed it I used Ghirardelli.


Now you can begin assembling.

First, our favorite: Banana ,Vanilla Bean, Chocolate, Heath Bar Crunch Sandwich :  Take one chocolate chip cookie and flip,  put two thin banana slices on top and a scoop of vanilla bean ice cream (ice cream works best just slightly  softened). For the top spread melted chocolate on the top side of another cookie press some crushed heath bar into the melted chocolate, then place on top of cookie with banana and ice cream pressing lightly into ice cream.

Coffee and Dark Chocolate Espresso Bean Sandwich: Take one cookie and flip. Put a scoop of coffee ice cream on top. Take another cookie, spread top with melted milk chocolate and top with crushed chocolate espresso beans place, chocolate side up, on top of ice cream cookie and press lightly.

Pistachio and White Chocolate Sandwich: Take one cookie and flip. Put a scoop of pistachio ice cream on top. Then take another cookie spread melted white chocolate on top and press crushed pistachio nuts into chocolate and top other cookie pressing lightly.

Freeze sandwichs for at least 4 hours or over night. Enjoy!!!

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