This week’s stress relief of choice comes to you in the form of melty, messy chocolate chip cookie ice cream sandwiches. Oh, sweet glory.
These pups are everything I love about summer/life in general, smooshed up into one compact little dessert bar. Obviously they are meant to leave your face melting with love, especially when eaten from the comfort of the couch while your husband carries all your heavy kitchen-gadget boxes out to the car. That’s what summer is for: slurping melted ice cream off your face and watching other people do work. It just should be that way.
I love how chocolate chip cookies make everything normal again. Although I’d like to acknowledge the fact that normal is a major grey area right now.
But I’m considering this more normal than my current moving/packing diet, which is eating anything left in our pantry that has been transferred to a shoebox on the counter, which really just means peanut butter served on a red plastic spoon.
Speaking of peanut butter.
And chocolate chip cooke ice cream bars.
These simple chocolate chip cookie ice cream bars have a layer of soft-baked cookies on the top and bottom, with vanilla ice cream in the middle.
- 2 18 ounce rolls of pre-made cookie dough
- OR homemade cookie dough
- 1/2 gallon vanilla ice cream
- Roll half of the dough into a 8×8 pan lined with parchment paper and bake at 350 (or temperature for your specific dough) for about 25 minutes, or until edges and top are golden brown. Underbaking is recommended! Let cool and lift out of the baking dish. Repeat with other half of the dough, or if you had 2 of the same sized pan you could do it at the same time. Be sure to let the cookie layers cool for several hours.
- Leave one cookie layer in the pan; top with ice cream, pressing firmly to make a tight layer. Top with other cookie layer and press firmly. Freeze until ready to serve; thaw for a few minutes before eating.
For easier eating, just freeze the bottom cookie layer and ice cream. Place the top cookie layer on just before serving so the tops are soft.
You can also melt them for about 10 seconds in the microwave and eat them in a bowl (my favorite).
I didn’t use the whole 1/2 gallon of ice cream for these ones.
It might be the ice cream and cookies making me all sentimental, but I just want you all to know that I really appreciate each of your kind comments and emails over the last few weeks. Thanks for your support as Bjork and I pack up our house, delay posts (income report IS coming soon, though!), whine a little, and get ready to make our move to the Philippines.
When we come back, I’ll make you some chocolate chip cookie ice cream bars.