Double Chocolate Chip Cookies + Ice Cream Sandwiches

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Double Chocolate Chip Cookies: These Double Chocolate Chip Cookies are chewy and perfectly chocolaty. Tasty on their own, but even tastier with Peanut Butter & Nutella Swirl Ice Cream sandwiched between! With only one bowl required, nothing should stand in the way between you and chocolaty happiness.

Double Chocolate Chip Cookies

Hello there! Who’s ready for cookies? Er, double chocolate chip cookies?

Annd, who’s ready for some ice cream sandwiches?? I hope you’ve raised your hand because I have both here for you this Thursday.

But first I have a confession to make. These cookies are extremely good. They’re easy to make (hello, one bowl!!) dense, chewy, chocolaty, so, soo good. BUT, you want to know where this recipe came from (cheeks growing bright with color…)? A children’s cookbook. Mmmhhmm.

Double Chocolate Chip Cookies

Let me explain.

Somewhere between 10-13 years ago my brother gifted me with a (children’s) cookbook. In this cookbook was a recipe for chocolate chip cookies as well as variations on the recipe, including a double chocolate version. So my ten or so year old self made them and they were so good that she has since included them as one of her favorite 2x chocolate cookie recipes. Other recipes for double chocolate chip cookies tend to include melting chocolate (I’m such a lazy baker…) and have the tendency to turn out crispy and more on the flat side – which is perfect if that’s what you love; I’m a thick and chewy girl myself. These, however, are super easy to make – no chocolate melting required – and turn out perfectly chocolaty and chewy every time.

The only changes I made to the original recipe were to omit mixing the dry ingredients separately, so you only have to use one bowl, and also adding a touch of instant coffee for enhanced chocolate flavor.

So, little did my brother know that when he gave me this cookbook it would provide a recipe still enjoyed 10+ years later. And little did you know, I bet, that such a good recipe could come from a children’s cookbook! And trust me, there is nothing childish about these cookies.

Double Chocolate Chip Cookie Ice Crfeam Sandwiches

There’s also nothing childish about the ice cream sandwiches these cookies turned into.
Last Thursday, I posted this peanut butter & Nutella swirl ice cream with the promise of a follow-up recipe for ice cream sandwiches. Now of course, you can use just about any ice cream you desire, but the peanut butter does compliment these cookies beautifully, IMO.

So in a way, I have given you TWO recipes today (you can thank me later). These cookies are delicious on their own, but are also delicious with ice cream sandwiched between for a special summer treat.

Enjoy and Cottura Felice!

Double Chocolate Chip Cookies + Ice Cream Sandwiches
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Ingredients

    Double Chocolate Chip Cookies
  • ½ C. (2 sticks) unsalted butter, softened
  • ½ C. packed light brown sugar
  • ¼ C. white sugar
  • ½ tsp. vanilla extract
  • 2 large eggs
  • 1 ½ C. all-purpose flour
  • ½ C. unsweetened cocoa powder
  • 1 tsp. instant coffee granules (or espresso powder), optional
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 C. semi-sweet chocolate chips (or you can use a mix of semi-sweet and bittersweet - yum!)
  • Ice Cream Sandwiches
  • 20 Double Chocolate Chip Cookies
  • Peanut Butter Ice Cream with Nutella Swirl (recipe below)

Instructions

    For the Cookies:
  1. Preheat oven to 350° F. and line a cookie sheet with parchment paper or a silpat baking mat.
  2. In a large mixing bowl and using a handheld mixer, cream together first 4 ingredients until smooth, light, and creamy.
  3. Add eggs and mix until just combined.
  4. Add in flour, cocoa powder, instant coffee, baking soda, and salt, and mix until just combined - do not overmix!
  5. Use a rubber spatula to fold in chocolate chips.
  6. Place in heaping 2 tablespoonful mounds on the prepared cookie sheet, spacing about 1 in. apart. (If you want larger cookies for ice cream sandwiches, you might up the amount of dough to about 1/4 C.)
  7. Bake for 10-12 minutes, or until cookies are just set.
  8. Transfer pan to a wire rack to allow cookies to cool.
  9. Ice Cream Sandwich Assembly:
  10. Place the cooled cookies in freezer for about 20 minutes. (About half way through, bring the ice cream out to soften slightly.)
  11. Once cookies are done in the freezer, place 1 scoop of ice cream on the flat side of a cookie and top with another cookie, flat side down, pressing down lightly.
  12. Repeat with remaining cookies and serve immediately!
  13. Yield: about 20-24 cookies and 10-12 sandwiches (half that amount if you make larger cookies)

Notes

Peanut Butter Nutella Swirl Ice Cream

Ingredients: 2 C. (1 pint) heavy whipping cream | 1 (14 oz) can sweetened condensed milk | 1 tbsp. vanilla extract | ⅔ C. creamy peanut butter | ½ C. chocolate hazelnut spread (Nutella) |

Instructions: In the bowl of a mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form. In a large mixing bowl, stir together sweetened condensed milk and peanut butter. Add in vanilla and stir until combined. Fold in whipped cream until thoroughly combined. Pour half of ice cream mixture into a freezer safe container (I use a loaf pan), then dollop half of the Nutella across the top (I did three dollops). Pour in remaining ice cream mixture, then add remaining ½ of Nutella in 2-3 dollops. Use a table knife to swirl the Nutella through the ice cream. Cover and freeze for 6-8 hours, or until firm.

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https://sempre-dolce.com/double-chocolate-chip-cookies-ice-cream-sandwiches/

Recipe adapted from an American Girl cookbook (yes, really!). :P

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Peanut Butter Nutella Swirl Ice Cream (No-Churn)

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 Peanut Butter Nutella Swirl Ice Cream: bursting with peanut butter flavor and featuring swirls of Nutella throughout, this ice cream is sure to be a hit with peanut butter and Nutella lovers alike.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Hey there, I’m back this week with another ice cream recipe; this time a peanut butter variation that includes Nutella. Interested?

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Last week I explained why I love the no-churn method of making ice cream, so this week I’ll skip that path and head straight for the path of flavor. This recipe is an adaptation from this peanut butter ice cream I posted almost 2 years ago.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Out of all the ice creams I’ve made, the peanut butter flavor might just be my favorite. It tastes very much like peanut butter pie and, well, I love peanut butter pie. It’s rich without being too much and for this combination, the Nutella swirl adds that bit of chocolate we all need (am I right?), but without stealing the spotlight. Indeed, the two come together in one beautiful harmony of flavor.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

This recipe is even easier than last week’s and will come together at the snap of your fingers… well, almost. So get up, grab your mixer, your jars of peanut butter and Nutella, and go make some Peanut Butter Nutella Swirl ice cream!

Cottura Felice!

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

↑↑ P.S. If you like sandwiching ice cream between two cookies, be sure to check back next week for a delicious ice cream sandwich recipe featuring this PB ice cream!

Peanut Butter Nutella Swirl Ice Cream (No-Churn)
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Ingredients

  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • ⅔ C. creamy peanut butter
  • ½ C. chocolate hazelnut spread (Nutella)

Instructions

  1. In the bowl of a mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form.
  2. In a large mixing bowl, stir together sweetened condensed milk and peanut butter. Add in vanilla and stir until combined.
  3. Fold in whipped cream until thoroughly combined.
  4. Pour half of ice cream mixture into a freezer safe container (I use a loaf pan), then dollop half of the Nutella across the top (I did three dollops).
  5. Pour in remaining ice cream mixture, then add remaining ½ of Nutella in 2-3 dollops.
  6. Use a table knife to swirl the Nutella through the ice cream.
  7. Cover and freeze for 6-8 hours, or until firm.
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https://sempre-dolce.com/peanut-butter-nutella-swirl-ice-cream/

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Chocolate Chip Cookie Ice Cream (no-churn)

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Chocolate Chip Cookie Ice Cream: This ice cream begins with a smooth and creamy base that consists of only 3 ingredients, then is filled with little chocolate chip cookies –  a must in your summer baking arsenal! 

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

Can you believe that June is just around the corner? June!! We’re getting this much closer to half the year being gone – insane.

That said, summer has practically arrived (it’s already here in Texas) and so you can now expect the ice cream recipes to make their appearance on SD (though I don’t only reserve ice cream for summer. :).

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

I’ve mentioned before about the recipes that get me crazy excited, and this no-churn ice cream is one of them, if not the one. Why? Let’s talk about this for a second, because whether you have an ice cream machine or not, I want you to know that you can win the ice cream game again and again.

Before this latest recipe, I had recently been thinking that one of these days I should make some ice cream with the ol’ machine. After all, it’s been a LONG time since I’ve used it and it would be interesting to try some machine-made ice creams to see how they stack up. But then I made this Chocolate Chip Cookie No-Churn recipe and promptly changed my mind.

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

I might as well just get rid of the machine…

The creamy texture this recipe produces (I’m talking about the ice cream base itself) is out of this world. And even a simple vanilla flavor – this coming from the chocolate queen – is positively delicious. But really the creamy texture is the real winner here; this is what my local paper had to say about this double chocolate variation, and yes, I was one of those people who entered my creation into an ice cream contest (“Golden Scoop Winner,” that’s me…):

“After hundreds of tastes and the casting of more than 50 ballots, the winner of our “Golden Scoop” award became clear: a decadent double chocolate Oreo ice cream that the creator claims is as easy to make as it is delicious. The chocoholic-voters loved its deep, rich cocoa flavor, while texture critics enjoyed the bits of the famous sandwich cookie mixed into a creamy ice cream.

Lexi Starnes’ Oreo-infused ice cream lives up to its Double Chocolate name. The decadent treat was the judges’ overall favorite for its creamy texture and chocolaty richness.” 

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

The other thing – OK, things – I love about this recipe is its easiness, but most importantly, creative possibilities. It’s like being handed a million blank canvases with all the tools needed to create a million beautiful pictures. The ice cream base (whipped cream, sweetened condensed milk, and vanilla) allows you to add your own unique touch if you so desire and I love that.

This isn’t the first no-churn recipe on here and most certainly won’t be the last. I hope you give it a try and enjoy it every bit as much as my family and I have!

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

Some Notes:

Even though they’re small, if you don’t want whole cookies in your ice cream feel free to break them up into small bits or even crumbs.

OK, so I went to type in how many cookies to add to the ice cream and… I FORGOT TO WRITE IT DOWN!!! What was I thinking?? Anyway, I think it’s about 12 whole cookies. Start there and eyeball it a little – I believe you don’t want to add more than 15.

Cottura Felice!

Chocolate Chip Cookie Ice Cream (no-churn)
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Ingredients

    Chocolate Chip Cookies:
  • 4 tbsp. butter (salted or unsalted)
  • 1/4 C. white sugar
  • 2 tbsp. packed light brown sugar
  • ½ tsp. vanilla extract
  • 1 egg
  • 1 C. + 2 tbsp. all-purpose flour
  • ¼ tsp. baking soda
  • pinch salt
  • ½ C. mini chocolate chips (I used semi-sweet)
  • Ice Cream
  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • 12 - 15 chocolate chip cookies, whole or crumbled (please see notes in post!!)

Instructions

    For the cookies:
  1. Preheat the oven to 350° F. and line 2 cookie sheets with parchment paper (or you can use 1 cookie sheet and bake in 2 batches).
  2. Place butter in a microwave-safe bowl and microwave until butter is almost melted, about 40-55 seconds.
  3. Place butter and both sugars in a large mixing bowl, and using a handheld (or stand) mixer, beat until combined.
  4. Add vanilla and egg and mix until just incorporated.
  5. Add the flour, baking, soda, and salt and mix until just combined.
  6. Stir in chocolate chips.
  7. Drop dough by 1 teaspoonfuls on prepared cookie sheet/s. Bake for 5-7 minutes, or until edges and tops of cookies are just set and slightly golden. Please do not overbake; tough cookies are bad enough to begin with, and you want these especially soft for the ice cream!
  8. Transfer pan to a wire rack to allow cookies to cool completely before proceeding with ice cream, about 15 minutes.
  9. This recipe yields about 35 cookies. You will have some leftover - might I suggest reserving them as an ice cream topping? Or you could just pop them straight in your mouth...
    For the ice cream:
  10. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form. Set aside.
  11. In a large mixing bowl, stir together sweetened condensed milk and vanilla.
  12. Using a rubber spatula, fold in whipped cream until thoroughly combined.
  13. Add cookies and stir/fold to combine.
  14. Pour ice cream into a freezer-safe container (a loaf pan works well), cover, and chill for 4-8 hours, or until firm.
  15. Serve and garnish with crumbled cookie pieces, if desired.
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https://sempre-dolce.com/chocolate-chip-cookie-ice-cream/

Cookie recipe adapted from Pinch of Yum.

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Mini Mint Pie Jars

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Mini Mint Pie Jars: These mint pie jars are super easy to make and require no oven or stove! Starting with an Oreo cookie crust and featuring a cool and refreshing mint filling with just the right amount of crunch, these pies are sure to be the highlight of summer!

Mint Pie Jars | Sempre Dolce

“Oh what a beautiful mornin’,
Oh what a beautiful day,
I’ve got a beautiful feeling,
Everything’s going my way.”

Do you know that song? It’s from Rodgers & Hammerstein’s Oklahoma! and as I am currently listening to it, I feel like if there was a song to fit these Mint Pies, this would be it. (Yes, food can be paired with music…) Somehow I can just see myself in summer, sitting on a large porch in my rocking chair; lazily rocking back and forth, eating a mini pie and watching the world go round.

Unfortunately, that’s not what I’m doing. But, I do (Update: Did…) at least have these little pie jars within grabbing reach, and that’s good enough for me.

Mint Pie Jars | Sempre Dolce

I’m not a big fan of mini desserts the size of your thumb, but I do love ones that are the cutest serving size. What do I mean by that? I mean small enough to be super adorable, but still large enough to be satisfying and just the right amount of food. (I just can’t get over the idea of grabbing a jar and poof! a personal pie – or whatever dessert it might hold.)

Mini Mint Pies in Jars | Sempre Dolce

These Mini Mint Pie Jars are perfect for summer in that there is no oven required, no stove, and only the brief use of a mixer, which you could nix altogether if you use store bought whipped cream or extra frozen whipped topping.

And… mint. Could you get more refreshing??

Mini Mint Pie Jars | Sempre Dolce

If you’ve ever made or eaten “dirt” – the way too simple, but still yummy mixture of chocolate pudding, Cool Whip, and Oreos – this is very similar in taste; almost like a minty version. But of course, these are pies, so we also have crust and whipped cream for toppers.

These pies are just the thing for any summer gathering, as not only are they super simple to make and easy to serve, but can also be made ahead of time. Winner, winner, pie for dinner! < Sorry, that was bad…

Mini Mint Pie Jars | Sempre Dolce

Some Things to Note:

Crust: feel free to make the Oreo crumbs as fine as you wish, but since this is isn’t a traditional pie, I thought leaving them a little more chunky would be fun. Also, if you go the finer crumb route, I would recommend using a food processor for better results. Otherwise, placing the Oreos in a zip top bag and using the flat end of a meat tenderizer (or something similar) works well.

Filling: I have 30 chopped Andes Mints in the filling, which is a good amount, especially with the extra mints on top, but if you like things really minty then you might consider using 35-40 mints.

Whipped Cream Topping: you can go three routes here. 1.) Make your own, which is what I have in the recipe below. 2.) If you are not serving these at a gathering where you will need the whipped cream to be more stable, you can just use store-bought whipped cream. 3.) Buy an extra small container of frozen whipped topping (Cool Whip) and pipe it on. Whichever way you go, just remember to wait until right before serving to put the whipped cream on.

You will need 2 packages of creme filled cookies (Oreos) for this recipe.

You will need 12 (8 oz) mason jars for this recipe.

Mini Mint Pie Jars | Sempre Dolce

Now go make some mini pies and be instantly transported to a minty paradise!

Cottura Felice!

Mini Mint Pies in Jars
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Ingredients

  • 12 (8 oz) mason jars
  • For the Crust:
  • 1 (15.35 oz) package creme filled cookies (Oreos)
  • 3 tbsp. Unsalted butter, melted
  • Pie Filling:
  • 30 Andes Creme de Menthe Thins, roughly chopped
  • 20 creme filled cookies (Oreos), broken into large chunks
  • 1 (16 oz) container frozen whipped topping, thawed (I used Cool Whip)
  • Whipped Cream Topping:
  • 2 C. heavy whipping cream
  • ¼ C. powdered sugar

Instructions

    For the Crust:
  1. Place creme filled cookies in a large Ziploc bag and using the flat end of a meat tenderizer, or a similar tool, crush cookies into crumbs. (Please see note in post!)
  2. Place crumbs in a medium-sized mixing bowl, and pour in about ⅓ of the melted butter. Stir, breaking up any extra large cookie chunks, then repeat this process 2 times.
  3. Divide crust mixture between jars, then, using a small spoon, press down on mixture to spread around jar and compact the crust.
  4. Place jars in freezer for about 30 minutes.
  5. For the Filling:
  6. In a large mixing bowl, combine thawed frozen whipped topping, cookies, and mints.
  7. Divide filling between jars, cover, and place in fridge; allow to chill for one hour, or until ready to serve.
  8. When ready to serve, make whipped cream.
  9. For the Whipped Cream:
  10. In the bowl of a stand mixer fitted with the whisk attachment, whisk cream and powdered sugar until stiff peaks form.
  11. Remove jars from fridge and uncover.
  12. Pipe or spoon whipped cream onto the tops of the pies. Garnish with extra chopped mints, serve and enjoy!
  13. Pies can be kept in fridge for 3 days.
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https://sempre-dolce.com/mini-mint-pie-jars/

Recipe adapted from Paula Deen.

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