Valentine's Ice Cream Sandwich Hearts

I knew I wanted to create an ice cream sandwich

dipped in rich, delicious chocolate 

for

Valentines

but I honestly

didn't know what kind of cookie to make.  

I definitely didn't want something thick that would lose its

shape easily and I didn't want them to look messy,

so I googled (love Google) "ice cream sandwich recipe"

and looked at a few and chose this one

off

the site INSTRUCTABLES

where people share their recipes.

The author of this recipe is Smoocharoo (could

give her a smooch on the cheek for this great recipe!)

The dough is a brownie recipe spread really thin on a Silpat lined

cookie sheet.  I chose my rimless one for this job.

The baking time is only 10 minutes.  I loved that!

The cookie is so thin that it cooled really quickly too.  Cut it

with desired cookie cutters or you can do as she did and

make it into bars.

I used Kirkland's Vanilla Ice Cream.  We have taste tested it 

against Haagen Dazs and like it better.  Yup, it's got more fat

than Haagen Dazs too!  

Ice Cream Sandwich Cookie Recipe

1/2 C. melted butter

1/2 C. white sugar

1 large egg

1 tsp. vanilla

1/4 C. cocoa powder

1/2 C. flour

1/4 tsp. salt

Heat oven to 350 degrees.

Place Silpat or parchment paper on a rimless

cookie sheet.

Mix the melted butter and sugar in a medium sized mixing bowl. 

  Whisk in the egg and vanilla.  In another bowl mix the remaining

ingredients then stir into the wet ingredients.  Using an offset spatula

spread the dough evenly across the Silpat lined pan covering

most of the pan.  Get it thin and even.

Bake for 9-10 minutes.  Remove from oven and let cool.

Cut into desired shape and set aside.

Remove ice cream from fridge and let soften just a few

minutes.  Cut the package away from the ice cream so that

you can easily slice the ice cream into desired slabs.  Replace

slabs in freezer and work with just one at a time.  

I placed one piece of ice cream on parchment paper and

then covered it with more parchment paper and rolled it

with a rolling pin

over the paper so that I had a smooth and even slab.

Then using your same shape, cut the ice cream out.  Then

I used a knife to cut away excess ice cream on the outside

of the cookie cutter before trying to move the ice cream 

shape.  Next I placed a cookie on a dish to go in the freezer,

right side down.  Place the remaining cookie on top of the

ice cream cutout.  Slide a knife under the ice cream and

gently place it on the other cookie.  Place in the freezer

immediately.  Working one at a time, complete all the cookies.

Let them harden for several hours or overnight.

You can serve as is or if you want to dip them in

chocolate.  Melt your chocolate and take one well frozen

cookie at a time and dip it in the chocolate.  The great

thing is that the chocolate hardens so rapidly from the

cold cookie.  Return to the freezer.

To store, wrap tightly in plastic wrap and store in the freezer

or place them in individual Ziploc bags.

My cookie cutters were pretty good sized.  I got about 6

large heart sandwiches out of one batch with extras for

cutting out some scrap cookies (see below).

Plain Jane, not to snub your nose at though!

The best part was getting to taste the creation along the way!

 These beauties were dipped

 in

 luscious chocolate. 

 I love the look of these!

A cook should definitely taste test a new recipe

BEFORE

even considering giving it to anyone else.

They were so 

lip-smacking good 

that I cut the scraps

out into lip shapes.  The cookie is fabulous all on its own!

Good thing I took some pictures so I could

post this with

Foodie Fridays

Metamorphosis Monday