Homemade Chocolate Chip Ice Cream Sandwiches

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MY NOTES: Leave the nuts out. Jack likes the cookies better without nuts for ice cream sandwiches.

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Ingredients

  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Butter Flavor Crisco all-vegetable shortening
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • ...........................................
  • 2 pints ice cream, any flavor

Preparation

Step 1

Heat oven to 375°F.

In the bowl of an electric mixer combine brown sugar, shortening, milk and vanilla extract; beat at medium speed until well blended. Add egg; beat well.

In a medium bowl combine flour, salt and baking soda. Add to the shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans.

Measure 1/4 cup dough; shape into ball. Repeat with remaining dough. Place balls 4 inches apart on ungreased baking sheets. Flatten balls into 3-inch circles.

Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.

Remove ice cream from freezer to soften slightly. Measure 1/2 cup ice cream; spread onto bottom of one cookie. Cover with flat side of second cookie.

Wrap sandwich in plastic wrap. Place in freezer. Repeat with remaining cookies and ice cream. Makes about 10 ice cream sandwiches.

Note: Chocolate Chip Ice Cream Sandwiches should be eaten within two days. After two days, cookies will absorb moisture and become soggy. If longer storage is needed, make and freeze cookies, but assemble ice cream sandwiches within two days of serving.

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