I definitely will scream for ice cream any time! Itâ€™s one of the best things life has to offer human beings! I like almost any flavourÂ and love it even more with the works. Nothing beats a banana split for me overflowing with just about everything you can put on it… extra whip cream too, please!
We had Coney Island ice cream a long time ago… and I donâ€™t know why they didnâ€™t last that long here. I was working on their 32 flavors and I wasnâ€™t even half way through when they moved out. Bugger that ! It was ice cream heaven for me whenever Iâ€™d get 3 scoops , wishing it was a bottomless cone.
Oh, and those Eskimo ice cream cookie sandwiches were just immensely divine.Â I havenâ€™tÂ had one of those in years. These were chocolate chip cookiesÂ with your choice of chocolate or vanilla ice cream filling and each sandwich was rolled in nuts.
None of the ice cream companies here have those in their product line, which is such a darn shame!
Iâ€™m in love with cookies myself and … Iâ€™ve been trying to psyche myself to bake some big chunky chocolate oatmeal cookies and splurge on a couple or three different ice cream flavors to fill them with. Would be a neat idea to make a big batch of them and store them in the freezer for a sweet tooth emergency!
Hmmmm, what better time to get started with that thought than now …so let me finish this up and hit the kitchen to bake .Â I sure hope theyâ€™ve got some mint choco chip and coffee crumbleÂ flavours in stock.
Else, I am going to flip with this sudden craving …
Chocolate Pecan Ice Cream Cookie Sandwiches
.5 cup(s) (1 stick) butter , cut up
1 bag(s) (12 ounces) semisweet chocolate chips
1 can(s) (14 ounces) sweetened condensed milk
2 cup(s) pecan , chopped
1 cup(s) all-purpose flour
1 tablespoon(s) vanilla extract
2 pint(s) favorite ice cream
- Preheat oven to 350 degrees F. Grease large cookie sheet. Place 2 jelly-roll pans or cookie sheets in freezer to use later for ice cream.
- In microwave-safe large bowl, combine butter, chocolate chips, and sweetened condensed milk. Cook in microwave oven on High 1 minute; stir. Microwave 30 to 60 seconds longer and stir again until chocolate and butter are completely melted.
- Into chocolate mixture in bowl, stir pecans, flour, and vanilla until combined. Drop dough by rounded measuring tablespoons, 2 inches apart, onto greased cookie sheet. With fingers, press each mound into 2-inch round.
- Bake cookies 10 to 12 minutes or until firm when lightly pressed. Cool on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies between layers of waxed paper in tightly covered container at room temperature until ready to use or up to 2 weeks, or freeze up to 3 months.
- Meanwhile, scoop ice cream by rounded 2 tablespoons into 24 mounds onto cold jelly-roll pans; flatten each mound into 2-inch round. Freeze ice cream rounds until firm, at least 1 hour. If not using right away, store ice cream rounds in freezer-safe container with waxed paper between layers, up to 1 week.
- Just before serving, assemble ice cream rounds and cookies into 24 sandwiches.
Photo Credit: Betty Crocker Recipes
Photo Credit: jamieanne
Photo Credit: dhorst1