|
|
|
|
|
"CHIPWICHES"
A couple years ago Chipwiches were all the rage on the streets of New
York. The ice cream carts were immaculate and the product just a little
different from normal ice cream sandwiches. They have since been marketed
in certain grocery stores, and although I fell for them originally, now
I find them too sweet. I decided to make my own one day, using less sugar
in the cookie recipe and Haagen-Dazs ice cream for the center. Wow.
1 batch Toll House Cookie batter (using 12-oz. bag of morsels)
1 quart softened ice cream
1. Use the traditional recipe for Toll House Cookies on the back of the
package (less sugar, please), but drop by rounded measuring tablespoonfuls
onto ungreased cookie sheets. Press dough into 2" circles. Bake at
375 degrees for 10-12 minutes.
2. Cool 1 minute; remove from cookie sheets. Cool completely.
3. Spread 2-3 measuring tablespoonfuls ice cream onto bottom of one cookie.
Top with another cookie. Repeat with remaining cookies. Wrap each in aluminum
foil or plastic wrap. Freeze until ready to serve. Will last up to 21
days in freezer.
Makes 21 3" ice cream sandwiches
|
|