So this is a simple one, but so worth a mention. If you're getting a little tired of all the leftover cookies and holiday caramel popcorn, we have an idea! Make ice cream sandwiches of course! And so good too! These ones were made with our extra large chocolate cookies recipe (we had made just before Christmas - recipe below). And then topped with vanilla ice cream, chocolate syrup and leftover caramel popcorn we had from Christmas. Yum!
Large Chocolate Cookies
(Recipe adapted from our Cuisinart Ice Cream Maker Instruction/Recipe Booklet)
These are actually two very large cookies placed together in a bowl to look like a taco. Makes 6 large cookies. Or three cookie tacos.
1/3 cup cocoa powder, sifted
1-1/3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350F. Combine the cocoa powder, flour baking powder, salt and espresso powder in a bowl. Whisk to blend. Set aside.
Put the butter into the bowl and mix using a mixer. Cream until smooth. Gradually add the sugar and mix until creamy. Add the egg, vanilla and mix until combined. Add the dry ingredients and mix until fully incorporated.
Using a large ice cream scoop, scoop the dough onto a parchment-lined cookie sheet and flatten with the bottom of a glass. To prevent the cup from sticking, dip the cup in flour before pressing it down. Bake in a 350F for about 15 to 20 minutes or until the cookie looks dry but not firm. Let cookies cool before assembling!
If you want the ice cream recipe, click here for our favourite.