I finally have a photography schedule for the Winter here. North Dakota Winters are not any fun. If you haven’t been here before, it’s usually below – 0 from Winter to March with wind chills of -30 sometimes! BRRRRR!!! You’re probably wonder why I’m putting ice cream inside of cookies? This sandwich cookie would be great for those of you that live where it’s semi warm out around the Holidays. Lately, it’s been in the 30’s with days where there’s hardly any sunshine out. I now make my food at night, and come home and photograph it the next day. I get home at around 2:30 and it’s still light out. Some days, it’s even overcast which is still good for taking pictures. The crock pot will also be my friend this Winter, because I plan on cooking food in that all day, so I can come home and photograph that too. It works really well.
I saw these cookie sandwiches with fudge sauce and ice cream in the middle of chocolate chip cookies. Oh my! My mouth was drooling just looking at the picture. I had some peppermint ice cream in the freezer and had picked up some cookie dough with some peppermint chips the other day. Perfect! The ice cream sandwich cookie was meant to be, but with peppermint instead. These are kind of hard to get out of the pan. Let the ice cream cookies sit out for awhile until they’re easier to cut.
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies (I used refrigerated sugar cookie dough)
- ½ cup hot fudge topping (I used a container of peppermint frosting
- 1 pint (2 cups) vanilla ice cream, softened (peppermint ice cream)
- Heat oven to 350°F. Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
- Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.)
- Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
- Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.