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recipe_818

Chocolate Chip Ice Cream Sandwiches

Prep Time:
30 minutes

Cook Time:
8 to 10 minutes

Servings:
8 sandwiches

Prep Time:
30 minutes

Cook Time:
8 to 10 minutes

Servings:
8 sandwiches

Chocolate Chip Ice Cream Sandwiches

INGREDIENTS

Chocolate Chip Ice Cream Sandwiches

  • 1 C. (250 mL) firmly packed light brown sugar
  • 3/4 C. (175 mL) Crisco® All-Vegetable Shortening
  • 2 Tbsp. (30 mL) milk
  • 1 Tbsp. (15 mL) pure vanilla extract
  • 1 large egg, lightly beaten
  • 2 C. (500 mL) all-purpose flour
  • 1 tsp. (5 mL) salt
  • 3/4 tsp. (4 mL) baking soda
  • 1 C. (250 mL) semi-sweet chocolate chips
  • 1 C. (250 mL) chopped pecans
  • 4 C. (1 L) ice cream, any flavor

DIRECTIONS

  1. Heat oven to 375°F (190°C).
  2. Combine brown sugar, shortening, milk and Pure Vanilla Extract; beat at medium speed until well blended. Add egg; beat well.
  3. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans.
  4. Measure 1/4 C. (50 mL) dough; shape into ball (an ice cream scoop of this size works well). Repeat with remaining dough to make 16 rounds. Place balls 4″ (10 cm) apart on ungreased or parchment-lined baking sheets. Flatten balls into 3″ (7.5 cm) circles.
  5. Bake for 8 to 10 minutes or until cookies are lightly browned, rotating sheets as necessary. Cool for 2 minutes on baking sheet; transfer to cooling rack to cool completely.
  6. Remove ice cream from freezer to soften slightly. Measure 1/2 C. (125 mL) ice cream; spread onto bottom of one cookie. Cover with flat side of second cookie. Wrap sandwich in plastic wrap. Place in freezer. Repeat with remaining cookies and ice cream.