Go Back
–+ servings
Strawberry Ice Cream-Chocolate Chip Cookie Sandwiches | www.diethood.com | Nestling your favorite homemade Strawberry Ice Cream between Chocolate Chip Cookies is never a bad thing! | #TheIncredibleHull #recipe #icecream #strawberries

Strawberry Ice Cream Chocolate Chip Cookie Sandwiches

Katerina | Diethood
Nestling your favorite homemade Strawberry Ice Cream between Chocolate Chip Cookies is never a bad thing!
Servings : 9
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours

Ingredients
  

  • 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

Instructions
 

!Make the Ice Cream
  • 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.
!Prepare Cookie Dough:
  • 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.
!Assemble the Ice Cream Sandwiches
  • 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.
  • Serve.
  • Keep frozen.

Notes

RECIPE SOURCE: DIETHOOD
*This makes more ice cream than you will need to make the sandwiches. Serve the rest of the ice cream by the scoop or use 2 packages of cookie dough to use up all the ice cream in sandwiches. MAKES 1 1/2 QUARTS

Nutrition

Calories: 233 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 126 mg | Sodium: 49 mg | Potassium: 246 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 505 IU | Vitamin C: 38.6 mg | Calcium: 134 mg | Iron: 0.6 mg

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.

Course: Desserts
Cuisine: American