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Ingredients:
- 1/2 cup (1 stick) butter
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
- quart of vanilla ice cream
Instructions:
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For the cookie dough, melt the butter with the brown sugar and granulated sugar in a large microwave-safe bowl. Stir to combine. Add the milk, vanilla, and salt, mixing until well blended. Gradually mix in the flour until the dough is completely smooth. Allow the mixture to cool completely (to prevent melting the chocolate chips), then fold in the chocolate chips.
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Line an 8X8-inch baking pan with two pieces of parchment paper, ensuring they extend beyond the edges of the pan on all sides. Press half of the dough into the bottom of the pan to create an even layer.
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Cover the first layer with a second set of parchment strips, extending over each side. Place the remaining dough on top and press it down into an even layer.
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Fold the overhanging parchment over the dough and freeze it for at least 2 hours.
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Once frozen, use the hanging parchment strips to lift out the top layer of cookie dough. Then remove the second layer.
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Evenly spread the softened ice cream over the top layer. Remove the parchment from the remaining square of cookie dough and place it, smooth side up, on top of the ice cream, gently pressing it down.
- Cover the pan and freeze it for a minimum of 2 to 8 hours. To slice the cookie dough ice cream sandwiches, run a long, sharp knife under hot water, wipe it dry, and cut into squares, repeating the hot water process after each cut.
