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Mrs Field's Chocolate Chunk Ice Cream Sandwiches
Mrs Field's Chocolate Chunk Ice Cream Sandwiches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Chocolate, Cookies
Ingredients List
- 2 1/2 c All-purpose flour
- 1/2 ts Baking soda
- 1/4 ts Salt
- 1 c Granulated sugar
- 1/2 c Packed light brown sugar
- 2 Sticks (1 cup) butter --
- Softened
- 2 lg Eggs
- 1 ts Vanilla extract
- 8 oz Semisweet chocolate -- in
- Chunks
- 2 c Mini semisweet chocolate
- Chips
- 2 qt Chocolate ice cream,
- Slightly -- softened/divided
Directions
Preheat oven to 300 degrees. In a medium bowl, whisk together the flour,
baking soda and salt.
In a large bowl and using an electric mixer, blend the granulated and brown
sugars. Add the butter and beat to form a grainy paste. Add the eggs, one
at a time, beating after each addition. Add the vanilla and beat at medium
speed until fully combined. Add the flour mixture and blend at low speed
until just combined; do not over-mix. Fold in the chocolate chunks.
Drop 2 tablespoons of dough onto an ungreased cookies sheet, leaving about
3 inches between cookies. Pat the dough lightly to a 1/4-inch thickness.
Bake for 20 to 23 minutes or until the cookies are lightly browned, around
the edges. Remove from oven and cool 5 minutes on cookies sheet, then
transfer cookies to a wire rack to cool completely.
When cookies are cooled, place the mini chocolate chips in a shallow bowl
or pie plate. Spread 1/2-cup of ice cream on each of the cookies. Top with
a second cookie and gently press the two halves together to push the ice
cream slightly beyond the edges of the cookies, taking care not to break
the cookie. Roll the edges of the ice cream sandwiches in chocolate chips
to coat them and to even out the edges of the sandwich. Wrap each sandwich
tightly in plastic wrap and freeze until firm, about 4 hours.
(NUTRITION DETAILS PER 1 ICE CREAM SANDWICH SERVING: Calories, 582; percent
of calories from fat, 51 percent; fat, 33 gm; protein, 7 gm; carbohydrate,
70 gm; cholesterol, 58 mg; sodium, 228 mg; diabetic exchanges: 1/2 milk, 3
1/2 fruit, 1 bread, 5 1/2 fat. Not recommended for diabetics.)
baking soda and salt.
In a large bowl and using an electric mixer, blend the granulated and brown
sugars. Add the butter and beat to form a grainy paste. Add the eggs, one
at a time, beating after each addition. Add the vanilla and beat at medium
speed until fully combined. Add the flour mixture and blend at low speed
until just combined; do not over-mix. Fold in the chocolate chunks.
Drop 2 tablespoons of dough onto an ungreased cookies sheet, leaving about
3 inches between cookies. Pat the dough lightly to a 1/4-inch thickness.
Bake for 20 to 23 minutes or until the cookies are lightly browned, around
the edges. Remove from oven and cool 5 minutes on cookies sheet, then
transfer cookies to a wire rack to cool completely.
When cookies are cooled, place the mini chocolate chips in a shallow bowl
or pie plate. Spread 1/2-cup of ice cream on each of the cookies. Top with
a second cookie and gently press the two halves together to push the ice
cream slightly beyond the edges of the cookies, taking care not to break
the cookie. Roll the edges of the ice cream sandwiches in chocolate chips
to coat them and to even out the edges of the sandwich. Wrap each sandwich
tightly in plastic wrap and freeze until firm, about 4 hours.
(NUTRITION DETAILS PER 1 ICE CREAM SANDWICH SERVING: Calories, 582; percent
of calories from fat, 51 percent; fat, 33 gm; protein, 7 gm; carbohydrate,
70 gm; cholesterol, 58 mg; sodium, 228 mg; diabetic exchanges: 1/2 milk, 3
1/2 fruit, 1 bread, 5 1/2 fat. Not recommended for diabetics.)
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