Chocolate Chip Cookie Vanilla Ice Cream Sandwiches with a Salted Caramel Sauce drizzle
I want to hold on to summer as long as I can, so I made ice cream sandwiches. I started with chocolate chip cookies that I studded with a little bit of coarse sea salt. Then I made vanilla ice cream using a vanilla bean for a richer flavor. Finally, I drizzled oh so yummy, salted caramel sauce to complete the look and taste. It was heavenly. These little beauties were made for my cousin, Aleks. She jokingly told me to tell all of you that she is my most favorite cousin. The truth is she is one of my most favorite people.
Home made vanilla ice cream in my Kitchen Aid Ice Cream attachment
I added just a tiny bit of coarse sea salt (4 grains to be exact) to each cookie before baking them in the oven
Holding on to summer one ice cream sandwich at a time
You can find this lovely salted caramel sauce at the awesome food blog Two Peas And Their Pod
- 2 1/4 (281 g) All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 sticks (227 g) Unsalted Butter, room temperature
- 3/4 cup (156 g) Granulated Sugar
- 3/4 cup (172 g) Brown Sugar, packed
- 2 tsp. Vanilla Extract
- 2 Eggs
- 2 cups (340 g) Semi-Sweet Chocolate Chips
- Coarse Sea Salt
- Preheat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- Beat butter with sugar and brown sugar at medium speed until creamy.
- Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired).
- Drop onto ungreased cookie sheet using a small ice cream scooper (or which ever size you desire). Sprinkle each cookie with about 4 grains of coarse sea salt.
- Bake for about 8 minutes, or until golden brown.
- 2 cups (300 ml) Heavy Cream
- 1/2 cup (104 g) Granulated Sugar
- 1/4 tsp. Salt
- 1 Vanilla Bean
- 1 cup (150 ml) Whole Milk
- 1 tsp. Vanilla Extract
- Ice Cream Maker
- Combine 1 cup of the heavy cream, the sugar, and the salt in a medium saucepan. Warm over medium heat, stirring to dissolve the sugar.
- Cut the vanilla bean in half lengthwise and scrape the sticky seeds into the pan with a paring knife.
- Drop the bean into the pan. Remove from the heat, add the milk, remaining 1 cup of cream, and vanilla extract to the pan. Stir to combine, then cover and refrigerate for at least 2 hours.
- When you are ready to churn the ice cream, remove the vanilla bean, rinse it off, and put it in your vanilla extract, or a canister of sugar to create Vanilla Sugar. Freeze according to your ice cream maker's instructions.
