Chocolate Cookie Ice-Cream Sandwiches Recipe - 0

Oxmoor House

If you've ever bitten into an ice-cream sandwich only to feel cheated of cookie, these little rounds deliver what you've been missing.

Yield:

Serves 18 (serving size: 1 sandwich)

Total time: 3 Hours, 45 Minutes

Recipe from

Recipe Time

Hands-on: 35 Minutes

Total: 3 Hours, 45 Minutes

Nutritional Information

Calories 124

Fat 3.3 g

Satfat 2 g

Monofat 0.8 g

Polyfat 0.2 g

Protein 2.1 g

Carbohydrate 22 g

Fiber 0.5 g

Cholesterol 8 mg

Iron 0.6 mg

Sodium 70 mg

Calcium 21 mg

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Ingredients

4.5 ounces all-purpose flour (about 1 cup)

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup packed dark brown sugar

1/4 cup butter, softened

1/2 cup granulated sugar

1/3 cup unsweetened cocoa

2 large egg whites

Cooking spray

2 1/4 cups cookies-and-cream light ice cream

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk.

3. Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until well blended.

4. Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.

5. Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from pans. Cool completely on wire racks.

6. Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours.

Cooking Light Crave!,

January 2013