Bring the ice cream truck straight to your kitchen with these iconic treats

Staff, America's Test Kitchen on Aug 31, 2022

2 tablespoons water

1 large egg yolk

1 1/2 teaspoons vanilla extract

1/4 cup (1 1/2 ounces) mini semisweet chocolate chips

1 quart ice cream (homemade or store-bought), softened

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray.

2. In a medium bowl, whisk together flour, salt and baking soda. In a large bowl, whisk brown sugar, melted butter, water, egg yolk, and vanilla until smooth, about 30 seconds.

3. Add flour mixture to brown sugar mixture and use rubber spatula to stir until combined and no dry flour is visible. Stir in chocolate chips. (Dough will be very soft.)

4. Use a 1-tablespoon measuring spoon to scoop 12 mounds of dough onto the greased parchment-lined baking sheet (about 1 level tablespoon of dough per mound).

5. Place baking sheet in oven and bake until cookies are puffed and golden brown, 12 to 14 minutes.

6. Remove baking sheet from oven and place on cooling rack. Let cookies cool completely on baking sheet, about 30 minutes. (This is a good time to soften your ice cream in the refrigerator, 15 to 20 minutes.)

7. Fill cookies with ice cream by placing 1 scoop of ice cream in the center of 6 upside down cookies (scoop of ice cream should be about 2 inches tall and 2 inches wide). Working quickly, place 6 cookies, right side up, on top of ice cream to make sandwiches. Gently press cookies and twist to push ice cream to edges of cookies. Place ice cream sandwiches on a large plate and place in the freezer.

8. Freeze sandwiches until firm, at least 8 hours. Serve.

Note: Ice cream sandwiches can be individually wrapped in plastic wrap, transferred to a zipper-lock bag, and frozen for up to two months.

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