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Chocolate Fudge Ice Cream Cookie Sandwiches

Prep: 15 minutes plus cooling and freezing • Bake: about 8 minutes per batch • Makes: about 2 dozen ice cream sandwiches


12 ounces (12 squares) semi-sweet baking chocolate
1 can (14 ounces) sweetened condensed milk
1/2 cup Schnucks unsalted butter (1 stick), cut into pieces
1 package (6 ounces) pecan chips (1-1/2 cups)
1 cup Schnucks all-purpose flour
1 tablespoon Schnucks pure vanilla extract
1/4 teaspoon salt
2 pints favorite ice cream

1. Preheat oven to 350°F. Grease large cookie sheet. Place 2 rimmed baking pans in freezer to use later for ice cream.

2. In microwave-safe large bowl, add chocolate, condensed milk and butter; heat in microwave oven on high 1 minute. Stir, then microwave 1-1/2 minutes longer; let stand 2 minutes, then stir until chocolate melts and mixture is smooth. Stir in pecans, flour, vanilla and salt.

3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto prepared large cookie sheet. With small metal spatula or fingers, press each mound slightly to make 2-1/2-inch round. Bake cookies 8 to 10 minutes or until firm when lightly pressed. Cool cookies on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Cookies can be made up to 5 days in advance. Store at room temperature in tightly covered container with waxed paper between layers. Makes about 4 dozen cookies.

4. Scoop ice cream by heaping 2 tablespoons into 24 mounds onto cold rimmed baking pans; flatten each mound into 2-inch round. Freeze ice cream at least 1 hour or until firm. Just before serving, place ice cream round on flat side of 1 cookie. Place second cookie over ice cream, flat side down, to make an ice cream sandwich.


Each ice cream sandwich: about 269 calories, 17 g total fat (8 g saturated), 26 mg cholesterol, 62 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein

Cook’s Wisdom

If not assembling ice cream sandwiches right away, freeze ice cream rounds. Remove from rimmed baking pans and place in freezer-safe container with waxed paper between layers up to 1 week.