Homemade Ice Cream Cookie Sandwiches

Recipe Overview

1. Prepare Ice Cream Base
2. Add in flavor options to make your favorite flavor
3. Freeze Ice Cream overnight
4. Bake Salted Dark Chocolate Rye Cookies
5. Scoop your favourite ice cream onto the cookies
6. Sandwich with another Cookie & Enjoy!

Salted Dark Chocolate Rye Cookies

Ingredients
⅓ cup butter
10 oz dark Chocolate, chopped divided
½ cup granulated sugar
¼ cup brown sugar
1 tbsp pure vanilla extract
2 large eggs
½ tbsp espresso powder
½ cup rye flour
¾ tsp baking powder
½ tsp salt
1 tsp flaky sea salt

1. Preheat oven to 350F degrees. Line three baking sheets with parchment paper; set aside.
2. In a sauce pan over low heat, melt the butter and 8 oz of the dark chocolate. Remove from heat and set aside to cool for 5 minutes.
3. In a small bowl, whisk together rye flour, baking powder and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars and eggs until pale and fluffy - about 3-4 minutes. Add in vanilla and espresso powder; beat until combined. Turn mixer on low and pour in melted chocolate in a steady stream; beat until combined.
5. Add in dry ingredients and beat until just combined. Fold in remaining 2 oz of chopped dark chocolate.
6. Allow batter to stand for 5-10 minutes at room temperature. Scoop about 1 heaping tbsp portions out onto prepared baking sheets. You should have about 18 cookies.
7. Bake at 350F degrees for 9-10 minutes or until tops are shiny and crackly. Remove from oven and sprinkle with flaky sea salt. Allow to cool completely to room temperature.
8. Prepare your favourite flavor of ice cream as per instructions below. Once frozen, use an ice cream scoop to scoop a generous scoop of ice cream onto the bottom of a cooled cookie. Top with another cookie to make an ice cream sandwich. Enjoy immediately or set on a small parchment lined baking sheet and place in the freezer until ready to serve.

No Churn Ice Cream 5 Ways

Ice Cream Base

Makes 2 pints

Ingredients
4 oz cream cheese, softened
2 cups heavy whipping cream
1 can sweetened condensed milk
2 tsp pure vanilla extract
Pinch of salt

1. In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla and salt until combined.
2. In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.
3. Follow instructions below for flavor options.

** Note: Ingredient portions below are intended enough to make a full batch of one flavor of ice cream using the base above.
If you want to try a couple flavors at a time, It works great to divide the vanilla ice cream base above into two separate bowls, and then half the ingredient portions below for each flavor.

Mint Chocolate Chip

Ingredients
2  tsp Peppermint extract
2-4 drops Green food coloring
5 oz Dark chocolate, chopped

1. Prepare vanilla ice cream base above. Mix in peppermint extract, and start with 2 drops of green food coloring. If you want it to be more green, add in more 1 drop at a time until desired color is achieved. Fold in chopped dark chocolate.
2. Pour into an ice cream container or tupperware or baking bowl, cover with plastic wrap and freeze for at least 6 hours.

Dark Chocolate, Peanut Butter Ripple

Ingredients
6 oz Dark chocolate, melted
1 tbsp coconut oil or butter
1 cup Peanut butter, frozen into chunks

1. Spread peanut butter out onto a baking sheet that is lined with parchment paper. Set in the freezer for at least 1 hour. Remove from freezer and slice into chunks. Place back in the freezer for another hour.
2. Prepare vanilla ice cream base above. Fold in the frozen peanut butter chunks.
3. Pour ¼ of the ice cream base into the container you intend to freeze the ice cream in. Drizzle with melted dark chocolate and drizzle with some more peanut butter if desired. Top with another ¼ of the ice cream base. Drizzle with more chocolate & peanut butter. Continue until you have layered all of the ice cream.
4. Cover with plastic wrap and freeze for at least 6 hours.

Lemon Raspberry

Ingredients
2 tbsp lemon juice
½ cup fresh raspberry puree
Handful of fresh raspberries

1. Prepare vanilla ice cream base above. Beat in lemon juice and raspberry puree.
2. Pour ⅓ of ice cream mixture into the container you intend to freeze it in. Sprinkle with a few fresh raspberries. Pour another ⅓ of ice cream on top & sprinkle with afew more raspberries. Repeat with final layer. Cover with plastic wrap and freeze for at least 6 hours.

Blackberry Cardamom Jam Ripple

Ingredients
2 cups blackberries
⅓ cup Granulated sugar
1 tsp lemon zest
½ tbsp cornstartch
1 tbsp of cold water
½ - 1 tsp cardamom (depending on how strong you like)

1. Prepare blackberry cardamom jam. Add blackberries, sugar and lemon zest to a sauce pan and cook over medium heat until black berries are broken down - about 10 minutes.
2. Mix together cornstartch with cold water. Pour into the pot with the blackberries and stir to combine. Cook until thickened - about 3-4minutes. Remove from heat and stir in cardamom. Set aside to cool completely to room temperature.
3. Prepare vanilla ice cream base above. Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Spread a layer of blackberry jam on top and use a spoon to marble it slightly. Pour another ¼ of the vanilla ice cream base on top and top with another layer of jam. Repeat this process until you have layered all of the ice cream.
4. Cover with plastic wrap and freeze for at least 6 hours.

Chocolate Mocha Cookie Crumble

Ingredients
5 oz Dark chocolate, melted
½ - 1 tbsp espresso powder (depending on how strong you want it)
1 cup Chocolate cookie crumbs
¾ cup Hot fudge sauce

1. In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla, espresso powder and salt until combined. Beat in melted chocolate until smooth.
2. In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.
3. Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Top with a handful of the cookie crumbs, and drizzle with ¼ of the hot fudge sauce. Top with another layer of the chocolate ice cream and repeat the layering process.
4. Cover with plastic wrap and freeze for at least 6 hours.