Look at these homemade ice cream sandwiches I made this weekend for a barbecue! The exterior are chocolate-chocolate chip cookies and I filled them with two different kinds of ice cream—caramel and strawberry. You can mix and match using whichever combo your family likes best. It's the perfect sweet summer treat!
2 1/4 cups all purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
2 cups favorite ice cream
Sift first 4 ingredients in bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, than eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto baking sheets lined with parchment, spacing mounds 2-3 inches apart. Using moist fingertips, flatten mounds to 1/2 to 3/4-inch thickness (this step is most important because the cookies really don't spread out when baking; otherwise your sandwiches will have too much cookie).
Bake cookies at 375 for 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch (about 5 more minutes). Cool completely. Freeze on sheets for 15 minutes.
Allow ice cream to soften for a few minutes. Spoon 1/3 cup ice cream onto flat side of one cookie. Top with second cookie, flat side down. Press together. Wrap and freeze. Repeat with remaining cookies and ice cream. Makes about 12 sandwiches. Keep frozen up to 2 days.