monday {menu}

 

{recipe from... h e r e}

DESCRIPTION

These giant Vanilla Caramel Swirl Ice Cream Sandwiches made with homemade chocolate chip cookies are the ticket to sweet summer days ahead. Made with slow churned vanilla ice cream swirled with stovetop caramel sauce, these frozen treats are an over the top dessert perfect for all ages.

INGREDIENTS

For Chocolate Chip Cookies

• 2 sticks unsalted butter, softened
• 3/4 cups brown sugar
• 1/2 cup fine bakers sugar
• 1 egg
• 1 1/4 tsp vanilla
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups plus 3 TBSP all purpose flour
• 1 heaping cup chocolate chips, semisweet or bittersweet

For Homemade Vanilla Ice Cream

• 1 1/2 cups whole milk
• 1 cup plus 2 TBSP granulate sugar
• pinch of kosher salt
• 3 cups heavy cream
• 1 1/2 TBSP vanilla extract

For Caramel Sauce From Bake From Scratch Cookbook, Volume II

• 1/4 cup unsalted butter
• 1 cup firmly packed light brown sugar
• 1/2 cup heavy whipping cream, room temperature
• 2 tsp vanilla extract
• 1/8 tsp kosher salt

INSTRUCTIONS

For Chocolate Chip Cookies

1. In a small bowl, whisk together flour, baking soda and salt
2. In a standing mixer with paddle attachment, cream butter and sugars together until smooth and creamy
3. Add egg and vanilla
4. Mix well
5. Add flour mixture slowly to butter mixture and mix until just combined
6. Stir in chocolate chips being careful not to over mix
7. Scoop cookie dough into balls with large cookie scoop and freeze on cookie sheet for 1 hour or overnight
8. Preheat oven to 350 degrees
9. Bake cookies on baking sheets lined with parchment paper for about 10 minutes rotating halfway through
10. Remove from oven when golden brown and centers of cookies are slightly under baked
11. Cool on cookie sheets for five minutes and then cool completely on baking rack

For Vanilla Ice Cream

1. In a medium bowl, use a whisk or handheld electric mixer on low speed to combine milk, sugar and salt until the sugar is dissolved.
2. Stir in heavy cream and vanilla extract until combined
3. Cover and refrigerate a minimum of 3 hours or overnight
4. Turn electric ice cream maker on and slowly pour the mixture through the spout
5. Mix until thickened and creamy
6. Place ice cream in a large bowl, drizzle room temperature caramel sauce onto ice cream
7. Gently stir to combine adding caramel to desired consistency
8. Store ice cream in airtight container in freezer until ready to assemble sandwiches

For Caramel Sauce

1. In a medium saucepan, melt butter over medium heat
2. Add brown sugar, stir to combine
3. Cook for 5 minutes, stirring constantly (mixture will be thick)
4. Carefully pour in cream (mixture will foam), vanilla and salt
5. Remove from heat and stir to combine
6. Let cool to room temperature before adding to vanilla ice cream
7. Store any remaining caramel sauce in a glass jar up to 3 weeks in refrigerator

Assembly

1. Once cookies are cool and ice cream is frozen, remove ice cream from freezer and place a large scoop of ice cream onto bottom of one cookie
2. Top with another cookie
3. Drizzle more caramel sauce over the ice cream sandwich if desired
4. Freeze tightly wrapped in freezer