Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches
Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches are just about the only dessert I need to instantly take me back to my childhood. As a kid I always looked forward to a Rich’s chocolate chip cookie and vanilla ice cream sandwich, the kind you had to push out of a container by poking a hole through the bottom. It was heavenly with each bite. If you’ve never had the splendor of trying these as a kid I strongly urge you make these as soon as possible to awaken your inner child. Enjoy!
Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches
Chocolate Chip Cookies
Ingredients
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips
Prepare
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.
4. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.
5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
6. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.
Sweet Milk Ice Cream
Ingredients
1/2 cup dried whole milk or whole milk powder
1 cup sugar
2 tablespoons tapioca starch
1 cup heavy cream
3 cups whole milk
2 tablespoons light corn syrup
1 tablespoon Pure Vanilla Plus
Prepare
1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
Add the remaining ingredients and whisk until smooth.
2. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you’re using.
3. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
4. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
5. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
6. Freeze the base in an ice cream maker according to the manufacturer’s directions.
7. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
- Chocolate Chip Cookies
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, right from the fridge, or at room temperature
- 1/2 cup vegetable shortening
- 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 teaspoon vinegar, cider or white
- 1 teaspoon baking soda
- 1 large egg
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups semisweet chocolate chips
- Sweet Milk Ice Cream
- 1/2 cup dried whole milk or whole milk powder
- 1 cup sugar
- 2 tablespoons tapioca starch
- 1 cup heavy cream
- 3 cups whole milk
- 2 tablespoons light corn syrup
- 1 tablespoon Pure Vanilla Plus
- Chocolate Chip Cookies
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
- Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
- Mix in the flour, then the chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
- Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
- Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
- Sweet Milk Ice Cream
- In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
- Add the remaining ingredients and whisk until smooth.
- Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
- Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
- Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
- Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
- Freeze the base in an ice cream maker according to the manufacturer's directions.
- Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
