When it’s time for celebration, serve up quintessential chocolate-chip ice cream sandwiches cut into star shapes. For more spark, you can add colored sprinkles to the edges. If you don’t have mini chips on hand, simply chop regular-size chips, but be sure to measure by volume after chopping. These can also be made with an ice cream sandwich mold instead of a cookie cutter.
Chocolate Chip Star Ice Cream Sandwiches
For the Chocolate Chip Cookies:
- 1 cup butter, at room temperature, plus extra for greasing
- 1 cup firmly packed light brown sugar
- ½ cup granulated white sugar
- 2 extra-large eggs
- 1½ tsp pure vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semisweet chocolate chips
For the ice cream:
- 2 2⁄3 cups whipping or heavy cream
- ½ cup granulated white sugar
- Pinch of salt
- 1⁄3 vanilla bean, (optional)
- 1 tsp pure vanilla extract
- ½ cup mini chocolate chips
To make the Chocolate Chip Cookies:
Preheat the oven to 350°F (180°C). Lightly grease a 15 by 10 by 1-inch (38 by 25 by 2.5 cm) jelly-roll pan.
In a bowl, use an electric mixer with the beaters or paddle to cream the butter. Add both sugars and mix until light and fluffy. Beat in the eggs and vanilla extract. Sift in the flour, salt, and baking soda and stir to incorporate.
Stir in the chocolate chips, then spread the batter evenly across the greased pan, using an offset spatula or the back of a spoon to ensure it is evenly distributed.
Bake for 12 to 15 minutes. The edges should look golden and the center should appear firm. Do not overcook. Remove from the oven and, while still warm, immediately use shaped cutters to cut through the cookie dough. Jiggle the cutter slightly to achieve a clean line. Remove the cutouts when cooled. Use as required or store in an airtight container.
To make the ice cream and sandwiches:
In a small saucepan over low heat, scald, but do not boil, 2⁄3 cup (160 ml) of the cream. Remove from the heat and vigorously stir in the sugar and salt until dissolved. If using the vanilla bean, add it now and let soak. Allow the mixture to come to room temperature. Remove the vanilla bean, split lengthwise, scrape the seeds into the mixture, and discard the pod. Chill in the refrigerator.
Once cold, add the remaining 2 cups (480 ml) of cream and the vanilla extract and stir. Put in an ice cream maker and follow the manufacturer’s instructions. When nearly ready except for the final few rotations, drop in the mini chocolate chips. Once ready, transfer to an airtight plastic container and freeze for at least 1½ hours.
Meanwhile, make the cookies as directed. After baking and while still quite warm, use a star-shaped cookie cutter to cut out an even number of star shapes, fitting one right next to the other but avoiding the very edges of the pan, which tend to 𠊋e crunchier. After cutting all of them, let them cool until slightly warm, then cool on a rack.
Turn 1 cookie flat side up and replace the cutter over it. Cover with ice cream, using a small offset spatula to ensure it spreads across the entire shape. Remove the cutter and cover the ice cream with a second cookie, flat side down. Press very gently just until it adheres. Repeat with the rest of the cookies.
Shake sprinkles onto the edges and serve immediately, or freeze in airtight plastic containers. If you must stack, use waxed paper between the layers.
Makes 6 sandwiches.
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Food Photography credit: William Reavell © 2013