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The Chocolate Lover's Ice Cream Cookie Sandwich!
You can make these cookies ahead of time and keep in the freezer until needed.
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Ingredients
The Cookies:
- 2 ¼ cups all purpose flour Gluten free friends use you favorite GF flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup butter
- ¾ cup brown sugar
- ¾ cups granulated sugar
- 1 teaspoon vanilla paste
- 2 large eggs
- ⅔ cups rolled oats
- ⅔ cups chopped pecans
- 10 oz good quality dark chocolate chips I use Ghiradelli 63% cacoa
Ingredients for ganache:
- 1/2 cup dark chocolate I use Ghiradelli 63% cacoa
- 1/2 cup heavy whipping cream
- 1 small pinch course sea salt
Instructions
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Preheat oven to 375 degrees and place rack in center of oven.
For cookies:
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Place flour, salt, cinnamon and baking soda in a large bowl and set aside. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined. Slowly add flour mixture and whole oats, mix well. Add chocolate chips and pecans, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies, then freeze in a closed container. When frozen, place cookies upside down and place a spoonful of ganache on each cookie. Place a scoop of ice cream on one cookie and then carefully top with another so ganache is on the bottom and the top. Serve immediately or quickly wrap in wax paper, place back in seal container and freeze until later.
Ganache Prep:
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Place dark chocolate (chips or chopped bar) and a pinch of sea salt into a glass bowl.
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Heat cream in saucepan until just boiling. Remove from heat and pour over chocolate.
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Do not stir. Allow to steep untouched for 10 minutes, then whisk by hand till smooth.
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Allow to sit on counter for 30 minutes. When thick follow directions above to fill ice cream sandwiches.