Chocolate Cherry Pie Ice Cream Sandwiches
Ingredients:
Chocolate Chip Cookies:
1/2 cup (125 mL) butter
1/3 cup (75 mL) brown sugar
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) corn syrup
1 egg
1/2 tsp (2 mL) vanilla extract
1 1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) mini chocolate chips
Ice Cream Filling:
4 cups (1 L) chocolate ice cream
1/2 cup (125 mL) E.D. SMITH® CHERRY PIE FILLING
1/2 cup (125 mL) mini chocolate chips
Preparation:
- Chocolate Chip Cookies: Preheat oven to 350°F (180°C). Beat together butter, brown sugar, granulated sugar and corn syrup until light and fluffy. Beat in egg and vanilla.
- Whisk flour with baking soda and salt; stir into butter mixture. Stir in mini chocolate chips.
- Drop dough onto parchment paper-lined baking sheets, about 2 inches (5 cm) apart, to make 16 cookies; flatten slightly into 1 1/2- inch (3 cm) rounds. Bake for 8 to 10 minutes or until golden; let cool completely on racks.
- Ice Cream Filling: Place ice cream in bowl; mash with potato masher to soften slightly. Gently fold in pie filling. Return to freezer for about 1 hour or until set.
- Working quickly, scoop about 1/3 cup (75 mL) ice cream mixture onto each of 8 cookies; sandwich with remaining cookies. Roll edges in mini chocolate chips until evenly coated. Freeze on baking sheet for 2 to 3 hours or until firm. Wrap in parchment paper and store in freezer until ready to serve.
Serves: 8
Calories 540, Fat 28g, Cholesterol 75mg, Sodium 290mg, Carbohydrate 69g, Fibre 3g, Sugars 48g, Protein 7g
Tips:
- Roll ice cream sandwiches in toasted coconut or chopped pecans instead of chocolate chips if desired.
