On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Chocolate Chip & Coffee Ice Cream Sandwiches

 
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For Cookies:

  • 2 1/2 sticks unsalted butter, softened
  • 1 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 1/4 cup flour
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

For Ice Cream:

  • 1 cup heavy cream
  • 1 cup sugar
  • 1/2 cup milk of choice
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee

Let’s take a moment to give the genius who created the ice cream sandwich their flowers. The resulting stroke of genius has powered many a summer snack session and countless sprints toward ice cream trucks, for which we are all eternally grateful. Our take on the classic ice cream sandwich combines a perfectly crisp chocolate chip cookie with rich coffee ice cream for a perfectly balanced summer treat.

Cookies:
Preheat oven to 350º. In a bowl, whisk together flour and baking soda. In a separate bowl, beat eggs and both sugars until fluffy. Beat in salt, vanilla, and eggs until combined. Mix wet and dry ingredients until smooth, and fold in chocolate chips.  

Drop tablespoon sized balls onto a parchment lined baking pan, and bake until cookies are golden, approx. 8-10 minutes. Remove and let cool sufficiently. 

Ice Cream:
In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy. Add the milk, vanilla and coffee and whisk until blended. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

Proceed to prepare the ice cream in an ice-cream maker according to manufacturer's directions.

Once ice cream is set and properly frozen, scoop two rounded tablespoons onto one cookie. Sandwich ice cream and cookies together and smooth edges with the back side of a spoon. Place finished sandwiches on a chilled baking sheet and place in freezer to set, approximately 1 hr.

 
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