Let's state the obvious before we go any further into this post.

I have been Instagraming pictures of my newest Christmas decorationwhile updating the static pictures on my site to pictures of chocolate turtle bark, how to make my grandma's Christmas pudding and those addicting-like-crack chocolate covered Ritz. I am giddy with excitement over the Lego advent calendars I found this year.

I'm obviously irreversibly seasonally challenged since I am posting an Ice Cream Cookie recipe in November.

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But maybe this is ok. I am going to pretend that this is a breath of fresh air, a welcome surprise. After all, we spend summer besieged with ice cream recipes and it's sadly been a couple of months since that beautiful, warm time of year and those delectable recipes that went with it.

One would assume that I had simply forgotten to post this recipe, that I am catching up on my summer recipes and just treating you to this at a later time. Nope. I really, really wanted an ice cream cookie sandwich last week. In October. Around Halloween. My taste buds didn't care whether there was snow on the ground or summertime heat. I wanted an ice cream sandwich.

I'm pretty sure I'm the only crazy writer posting an ice cream sandwich recipe in November, so either love me for it or ignore me. Everyone else has moved on to squash and soups.

You get ice cream in November.

Welcome to life with The Kitchen Magpie.

It could be worse, you could have to live with me like my poor family.

 

Ingredients Needed:

1 cup of butter
3/4 white sugar
3/4 brown sugar
2 eggs
2 tsp vanilla
2 cups of flour
2/3 of cocoa
1 tsp baking soda
1/4 tsp of salt

Kick the tires and light the fires to 350 degrees.

Whisk together the dry ingredients, making sure that the cocoa isn’t lumpy and is well mixed in.

In your mixing bowl, cream together the butter and sugars until it’s wonderfully light-colored and fluffy. Then add in your eggs, one at time, beating them in completely and toss in the vanilla as well.

When the vanilla has been mixed in, slowly add in the dry mixturelittle by little, until it has all been added and mixed in.

Drop by large rounded tablespoonful onto ungreased or parchment lined cookie sheets. Flatten the cookies slightly to make sure we get wide enough cookies for ice cream sandwiches!

Bake in the 350 degree oven that you have preheated, of course, for 9-10 minutes. Remember that the key to wonderful cookies is just underbaking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out.

Leave them for a minute or two on the cookie sheet, then transfer to a baking rack and cool completely.

These are a soft, chewy cocoa cookie that are perfect for this purpose. Take one, spread the ice cream of your choice on the bottom then find a mate and sandwich them together.

Can anyone guess what kind of ice cream I put between them? Leave your guess in the comments below. Let's see how well you all know me!

icecreamcookies2

So, who has their Christmas tree up? I had thought about getting ours up this weekend but the garage storage project is going to take precedence. Bah. That's no fun. However I am quite proud that we have been really, really good at clearing out our garage of the boxes etc that come with moving. You inevitably use the garage as a “catch-all”, until you get at those items that you don't quite need all the time. Like Christmas decorations.

I vowed that we were not going to spend this winter parking outside while our lovely new double garage was used as storage for boxes. So far we can fit the mini-van in but not Mike's station wagon. Saying that makes me realize that we both drive such large and long vehicles. So even though the garage is super clear, everything has to be moved from the sides to make both vehicles fit.

The nice frost covering the windows on my husband's car quickly inspired him to get moving and we now have 4 ceiling storage units waiting to be installed.

Frost talk and ice cream sandwiches.

That's why you come here. To punish yourselves.

Have a fantastic Sunday everyone!

Love,

The Yearning To Get Her Christmas Tree Up Magpie

 

5 from 1 vote
Chocolate Ice Cream Sandwich Cookies
Prep Time
5 mins
Cook Time
9 mins
Total Time
14 mins
 
The perfect soft chocolate cookies to sandwich ice cream between~
Course: Dessert
Cuisine: cookies
Servings: 12
Calories: 335 kcal
Author: Karlynn Johnston
Ingredients
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2/3 cup cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Whisk together the dry ingredients, making sure that the cocoa isn't lumpy and is well mixed in. 

  2. In your mixing bowl, cream together the butter and sugars until it's wonderfully light-colored and fluffy. 
  3. Then add in your eggs, one at time, beating them in completely and toss in the vanilla as well. 

  4. When the vanilla has been mixed in, slowly add in the dry mixture little by little, until it has all been added and mixed in. 

  5. Drop by large rounded tablespoonful onto ungreased or parchment lined cookie sheets. Flatten the cookies slightly to make sure we get wide enough cookies for ice cream sandwiches! 

  6. Bake in the 350 degree oven that you have preheated, of course, for 9-10 minutes. Remember that the key to wonderful cookies is just underbaking them by a minute or so and this is especially important with these cookies as the cocoa can dry things out. 

  7. Leave them for a minute or two on the cookie sheet, then transfer to a baking rack and cool completely. These are a soft, chewy cocoa cookie that are perfect for this purpose. 

  8. Take one, spread the ice cream of your choice on the bottom then find a mate and sandwich them together.
Nutrition Facts
Chocolate Ice Cream Sandwich Cookies
Amount Per Serving (12 g)
Calories 335 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 67mg 22%
Sodium 304mg 13%
Potassium 128mg 4%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 26g
Protein 4g 8%
Vitamin A 10.2%
Calcium 2.9%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

9 Comments

  1. Becky Moonitz Reply

    This IS the perfect ice cream sandwich cookie. I made them extra large and cut healthy wedges of high quality ice cream by sawing the pint cartons into rounds. Then wrapped individually and froze them hard. I can’t stay away from them. Best with vanilla or strawberry for a classic combo; good with chocolate ice cream, too, but could be overkill for some.

  2. I make these for the holidays using vanilla ice cream and right before serving roll them in candy cane chips. They’re a hit! Graeter’s peppermint stick ice cream lets you skip that step and get the same flavor.

  3. However, the Dutch language from around 1703 had adopted the word koekje, a language diminutive of cake, to have a similar meaning for a similar hard, baked product.

  4. Melissa Penney Reply

    okay, now I see it but its’ way out of order on my timeline.

  5. Rachel Danger Kurz Reply

    Red Deer is close enough that I can justify ice cream for breakfast too, right? These cookie sandwiches look delicious!

  6. Those look fantastic!! This is something I’ve been meaning to make forevah and I never seem to get around to it! I think this post may be my motivation to finally get to them. Yum!

  7. Mmm, when I visit a local beach I always visit a coffee shop that sells ice cream cookie sandwiches and always think I should make them at home but just never do! You’ve reminded me that I need to 🙂

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