Strawberry Ice Cream-Chocolate Chip Cookie Sandwiches: Nestling your favorite homemade Strawberry Ice Cream between Chocolate Chip Cookies is never a bad thing!
Hey, Pal! Let’s do the Monday-happy-dance!
Right, right… We’ll save it for Friday.
So, how are YOU? Recovering from the weekend?
Judging by the photo above, you can tell how I’m doing. I’m not hungry… that’s for sure. And if you happen to drop by today, I hope you won’t be asking me for a strawberry ice cream sandwich. But I do have a batch of Caramel Sweet Rolls, so feel free to come in!
How do you define lucky? Becoming a parent? Winning the lottery? Finding 12-POUNDS of Driscoll’s Strawberries on your front doorstep?!? DING DING DING! That’s my kinda luck! Driscoll’s is a family-owned company, and as the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality berries in the world. Aaaaand most delicious!
Couple weeks prior to the arrival of my scrumptious berries, I had a chance to play around with my new kitchen gadget, the OXO Good Grips Strawberry Huller, and I hulled an entire clamshell of strawberries in about a minute.
Then I ate ’em. Again, lucky.
This is a simple, yet very useful tool that with just a simple push, twist, and pull, you are ready to take on the world! Or the strawberries. It’s the same thing.
After hulling through half of my Driscoll’s Strawberries, and eating about 2/3 of said berries, I decided to make you ice cream. Yes, you over there. Maybe you weren’t expecting ice cream on a Monday morning. You probably weren’t expecting Chocolate Chip Cookies WITH ice cream on a Monday morning, but that’s what I’m serving and I hope you like it. Umm… there’s also a Giveaway at the end of it all! Lucky!
This is just your basic Strawberry Ice Cream Recipe sandwiched in between two fancy Chocolate Chip Cookies. Cookie-bars, that is.
See how well this turned out? It’s a beautiful, silky, yet textured ice cream, filled with large chunks of strawberries. Because when I order a fruity ice cream?? I better find some fruit in there!
Also?? Look at the photo below. This is what ice cream sandwiches look like after their 40-minute photo shoot. 🙂
Still just as delicious. If not better. I LOVE melted ice cream.
And now, about that GIVEAWAY!
The Giveaway Prize is valued at $350.00, and it includes the following:
- OXO Strawberry Huller
- OXO 3 Piece Berry Bowl & Colander Set
- $70 Gift Card to OXO.com
- Driscoll’s berries for a Year (coupons valued at $260)!
Great stuff, right? I wish I was YOU!
Strawberry Ice Cream Chocolate Chip Cookie Sandwiches
- 1-1/2 cups sugar , divided
- 4 cups half-and-half
- 1 tablespoon pure vanilla extract
- 4 egg yolks
- 4 cups strawberries , washed, hulled, halved
- 1 package (16.9-ounces) refrigerated chocolate chip cookie dough
- In a saucepan, combine half-and-half and 1 cup sugar; cook over medium-heat and bring to a simmer.
- In a mixing bowl, whisk the egg yolks until smooth.
- Add 1 cup of the half-and-half mixture to the egg yolks and whisk until smooth.
- Pour the yolk mixture into the saucepan with the rest of the half-and-half mixture, and whisk until thoroughly combined.
- Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture thickens and coats the back of a spoon.
- Remove from heat.
- Pour mixture into a glass bowl and cover with plastic wrap directly over the mixture.
- Cool completely.
- Prepare the strawberries; In a mixing bowl, combine halved strawberries and 1/2-cup sugar; stir to combine and set aside.
- Remove prepared custard from fridge and pour the mixture into your ice cream maker.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- In the last 3 minutes of freezing, and while the ice cream is churning, drop the strawberries into the ice cream machine, few pieces at a time.
- When finished, transfer the ice cream to an airtight container.
- Cover and place in freezer.
- Preheat oven to 350.
- Let cookie dough stand in room temperature for 15 minutes.
- Line a 9x13 baking pan with foil.
- Spread dough evenly in previously prepared pan.
- Bake for 18 to 22 minutes, or until center is set and edges are lightly browned.
- Cool completely in pan.
- Line an 8-inch baking pan with foil, leaving a 2-inch overhang on the sides.
- Remove cooled cookie from pan and cut it in half, crosswise.
- Place 1 cookie block in prepared pan, trimming edges to fit.
- Spread ice cream evenly over cookie block.
- Place the other cookie block over ice cream.
- Cover with foil and freeze for at least 2 hours or overnight.
- Remove from freezer and let stand 2 to 3 minutes in room temperature.
- Run a sharp knife under very hot water.
- Wipe knife and carefully cut ice cream into 6 to 9 bars.
- Keep frozen.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Please take a moment and check out all the participating bloggers:
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Confessions of a Bright-Eyed Baker
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