Nothing to me screams Summer more than a delicious ice cream sandwich. I love making them (and eating them) all Summer long. They're the perfect 4th of July cookout dessert when you roll them in patriotic sprinkles too! People of all ages love them.
|Baking soda||1/2 Teaspoon|
|Unsalted butter stick||1 , softened (1/2 cup)|
|Sugar||1/2 Cup (8 tbs)|
|Light brown sugar||1/4 Cup (4 tbs)|
|Vanilla extract||1 1/2 Teaspoon|
|Chocolate chips||2/3 Cup (10.67 tbs)|
|Ice cream||16 Ounce (6 scoops)|
|Sprinkles||2 Tablespoon (Patriotic colors for 4th of July)|
1.Preheat your oven to 350 degrees F.
2.In a bowl mix together the dry ingredients: flour, cornstarch, baking soda, and salt. Set aside.
3.In another bowl with an electric mixer cream together the butter, sugar, and brown sugar until smooth.
4.Add the egg and vanilla extract and mix until smooth.
5.Add in the dry ingredients and mix until just combined. You don't want to over-mix.
6.Stir the chocolate chips in by hand and put into the refrigerator to chill for about 15 minutes.
7.Using a large spoon or ice cream scoop, scoop out 12 even balls of the dough, flattening the top slightly with your hand.
8.Put them into the oven and let them bake for 10-11 minutes. When you take them out they will seem slightly undercooked but they're not.
9.Let them cool completely and once cooled put them into the freezer for 10-15 minutes to ensure they are chilled.
10.Once chilled take a cookie, add a generous scoop of ice cream on the bottom side, top with another cooking and press it down.
11.Roll the edges of the ice cream into the sprinkles and either serve immediately or place back into the freezer until it is time to eat.
12.Serve and enjoy!