ice cream between 2 edible cookie dough slabs…yup, you read that correctly
The hardest part of preparing cookie dough is (trying) not to sneak a taste. We all know the dangers of consuming raw cookie dough (raw eggs, raw flour) but….it.is.just.so.tempting! Well, today, cookie dough fans, rejoice! Check out the details below for an edible cookie dough recipe, from the food blog loveandoliveoil.com and then follow my simple steps to create this dreamy ice cream sandwich.
ingredients
- 1.5 qt of ice cream (I use a mixed chocolate and vanilla flavor) or of course make your own ice cream of choice
- 1 1/4 cups all purpose flour (bake the raw flour at 350 F for 5 minutes to avoid eating it raw- see steps below)
- 12 tbsp unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 tbsp dark brown sugar
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tbsp whole milk
- 1/2 cup mini chocolate chips
steps
1. Bake the flour at 350 F for 5 minutes and then sift it to break up any clumps.
2. Cream together the butter, and the sugars in a stand mixer with paddle attachment until light and fluffy (about 1-2 minutes).
3. Add in the vanilla, and salt and mix until well incorporated (scrape down the sides a couple of times to make sure it all gets in there).
4. Add in the flour and mix on low speed until well incorporated and then add the tbsp of milk and mix.
5. Mix in the chocolate chips, cover the mixture and refrigerate for 30 minutes to make the dough easier to work with in the next steps.
6. Line an 8×8 or 9×9 inch pan with parchment paper (let it overhang the edges of the pan to make it easier for lifting the layer out of the pan- see photo below). Spoon in half of the cookie dough mixture and spread it out evenly until you have a nice flat and even layer. I like to use a second piece of parchment paper on top of the dough to make it easier to flatten it out (you can use your palm or a dough blade to help smooth out the layer).
7. Remove the flattened layer from the pan and repeat with the second half of the dough (creating the top and bottom layers of the ice cream sandwiches).
8. Place the 2 layers in the freezer (on their parchment paper) for at least an hour and then take them out when ready to use.
9. Place a layer of the cookie dough (on its parchment paper) back in the 8×8 or 9×9 inch pan. Spoon the ice cream over the cookie dough slab and smooth it out into an even layer. I use about 3/4 of a 1.5 qt container of ice cream but you can use as much as you like to achieve your desired thickness of the sandwiches!
10. Holding the parchment paper of the second layer of cookie dough, invert it onto the ice cream layer. Gently press down.
11. Next step is to cover with plastic wrap, or leave a piece of parchment paper on top and freeze until solid (at least 6-8 hours).
12. Cut the sandwiches directly in the pan and then lift the parchment paper edges to lift the block out of the pan. You can serve immediately or wrap each sandwich in parchment paper and place back in the freezer until ready to serve.
13. As always, enjoy (and maybe grab some napkins while you do)!
Redgate Kitchen 