These ice cream sandwiches are unreal. Instead of going on and on about how crazy delicious they are, I’ll just get on with it and let the photos do the talking.
Malted Chocolate Chip Ice Cream (recipe here)
Whopper Cookies (recipe here)
Scoop your Malted Chocolate Chip Ice Cream into nice rounds and place on a plate or small tray and into the freezer. You want your scoops to be as frozen as possible to avoid a messy assembly later on.
Once the scoops are fully frozen (for at least an hour), have your Whopper cookies paired up and placed with the flat side facing you on a cutting board or platter.
With a pallet knife or small spatula, place the scoop of ice cream onto one of the cookies and top with its matching cookie. Lightly press onto the top cookie, making sure the ice cream scoop is now flattened and evenly distributed onto the surface of the cookies.
Allow to freeze for another hour to solidify before consumption. I wrapped the sandwiches in parchment paper and ribbon to avoid a messy situation! (But it’s gonna get messy, anyway. And that’s OK!)
These cookies were inspired by my selfish desire to make a cookie that I could use to sandwich between this ice cream recipe. Continue reading HERE to check out the full ice cream sandwich recipe.
Yields about 18 (1.15 ounces or 32 grams) cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons kosher salt
1 tablespoon honey
1 1/2 cups Whoppers, crushed
Preheat oven to 350 degrees.
Place the Whopper candies in a Zip-Lock bag and seal it. Lightly crush the candies into chocolate chip-size bits with a meat tenderizer or a Mason jar (I happened to have one on-hand). Set aside.
Place butter and sugars together in a mixing bowl and mix on medium-high until fully incorporated. Add in the egg with the vanilla extract and mix for 30 seconds.
In a separate bowl add the dry ingredients together and mix with a spoon. In 3 batches slowly add in the bowl of the dry ingredients together. The dough will be very crumbly, almost like pie dough, that’s the texture you want. (I prefer to have my ice cream sandwich cookies a bit softer, so that when you bite into them it’s like BUTTAH! Remember, these will be frozen!)
Use an ice cream scoop to get equal-size portions
You can generously scoop the cookies with a 1-ounce ice cream scooper right onto a Silpat- or pachment paper-lined baking sheet and bake in the oven for 14-16 minutes, depending on your oven’s heat.
Remove the cookies from the baking sheet and allow to cool completely.
Slightly under-bake your cookies if you’re planning on ice cream sandwich-ing ’em later.