Sugar Cookie Ice Cream Sandwiches

Feb 11 2015
Sugar Cookie Ice Cream Sandwiches
30 minutes
9 minutes
Normal
12-16

I have never ever used an entire ChapStick. No seriously, I either lose it or lose it or lose it and find it again in 5 years with fuzz on it in a random purse then lose it. I was watching Shark Tank and these girls were selling a $10 ChapStick that was two-sided so if a rando' friend asks to use your ChapStick you can awkwardly offer them the bottom portion, or the ChapStick butt, as I call it, while they never have to touch your precious top portion of the ChapStick. I know, complicated. I never knew this was an issue, but then again I can't find my ChapStick to offer it to anyone. I couldn't get past the fact that it was $10. A $10 ChapStick? Insanity. And then it got me thinking, I wonder where all my ChapSticks are?

Probably with all my missing socks.

It's almost Valentine's Day Lovers. Make these ice cream sandwiches. 

Ice Cream Sugar Cookie Sandwiches

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Ice Cream

Directions
1. Sift together flour, baking powder, and salt. Set aside.

2. Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy.

3. Add one egg and milk and beat to combine.

4. Turn your mixer to low speed and very gradually add your flour and beat together until the mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

5. Preheat oven to 375 degrees F.

6. Dust your cutting board or surface where you will roll out the dough with powdered sugar instead of flour and remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Use your heart cookie cutter to cut out the hearts and place them 1-inch apart on a baking sheet lined with parchment paper or lightly greased.

7. Bake hearts for 7 to 9 minutes or until cookies are just barely turn brown around the edges then move to cool on counter or wire rack.

8. Once cool spread your ice cream in between two heart cookies and wrap in wax paper and place back in freezer until ready to serve. Good for one week in freezer (wrapped) and placed in Ziplock.

 

Actual Sugar Cookie Recipe adapted from Alton Brown's Recipe.

Let us know what you think in the comments below!

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