Cookie Ice Cream A Rounds Recipes

Steps:

• 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
• 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
• 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
• 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
• Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

Steps:

• Preheat oven to 350˚F (175˚C).
• Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
• In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
• Add the baked flour and mix, and gently fold in chocolate chips.
• Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
• Freeze for 3-4 hours.
• Enjoy!

Steps:

• Heat oven to 350°F Shape cookie dough into 18 balls; place 3 inches apart on ungreased cookie sheets.
• Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
• For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips. Quickly wrap each sandwich in plastic wrap. Freeze 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
• Add in the eggs and vanilla, and whisk until combined.
• Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
• Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
• While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
• Once the cookies have baked and cooled, turn them over onto a tray.
• Place the ice cream disk on top of one half and cover with the other half.
• With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
• Enjoy!

Steps:

• Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
• Gradually stir in milk.
• Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
• Gradually stir in 1 cup hot mixture into the beaten eggs.
• Add egg mixture to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat.
• Refrigerate 1 hour.
• Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
• Add crumbled cookies before freezing.
• Freeze as directed using your ice cream maker manufacturer's directions.