Chocolate Chip Ice Cream Sandwiches
Source of Recipe
Crisco® Shortening
Makes about 10 ice cream sandwiches
Ingredients
1-1/4 cups firmly packed light brown sugar
3/4 CRISCO® Butter Flavor Stick or 3/4 cup CRISCO® Butter Flavor shortening
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups PILLSBURY BEST® All-Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup chopped pecans
2 pints ice cream, any flavor
1. Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
2. Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
3. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans.
4. 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.
5. Bake one baking sheet at a time at 375°F for 10 to 12 minutes or until cookies are lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
6. 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.
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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