Espresso Chip Ice Cream Sandwiches

If you wanted to be “creative” in the college cafeteria, you could make an ice cream sandwich for dessert. Granted, you could only do this when they were serving cookies. It’s simple enough though – just take two cookies and some ice cream or frozen yogurt. Put the ice cream or frozen yogurt on one cookie and then put the other cookie on top.

Now that I am back home, I made chocolate chip cookies from scratch. Here is my recipe (adapted from Smitten Kitchen):

Ingredients

Yield: 21 cookies, but this could have easily made 2 dozen if I made the cookies slightly smaller

Directions

1. Preheat the oven to 350°F. Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt. In another bowl, cream together the melted butter, brown sugar, and white sugar.

3. Add the vanilla, egg, and egg yolk to the sugar and butter mixture.

4. Stir the flour, baking soda and salt into the wet ingredients.

5. Pour in the chocolate chips and incorporate into the batter with a wooden spoon.

6. Use a large spoon to form the cookies and put them on the parchment-lined or greased cookie sheets. (I measured cookies roughly 2 1/2 inches in diameter for regular cookies and 3 inch cookies in diameter for the ice cream sandwiches).

5. Bake cookies for 12-15 minutes in the oven.

6. Take your cookies out of the oven and cool for 10 minutes and then transfer them onto a wire rack to finish cooling.

Once your cookies are room temperature, you can add the ice cream! Take your ice cream (I used espresso-flavored ice cream) out of the freezer and let it sit for 5 minutes, so it is easier to scoop. Using a spoon or an ice cream scooper, add ice cream onto half of your cookies. Gently flatten the ice cream and cover with the other cookies. Roll the edges of your sandwiches in chocolate chips. Freeze your sandwiches for a couple of hours, so that the ice cream fully hardens.

Enjoy!