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Oxmoor House Photo by: Oxmoor House

Chocolate Cookie Ice-Cream Sandwiches

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.

Oxmoor House JANUARY 2013

  • Yield: Serves 18 (serving size: 1 sandwich)
  • Hands-on:35 Minutes
  • Total:3 Hours, 45 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 22g
  • Fiber: 0.5g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 70mg
  • Calcium: 21mg
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Chocolate Cookie Ice-Cream Sandwiches recipe

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