I don’t know about you guys but it is SO hot here.  Time to make some Chipwich iced cream sandwiches!  And it’s perfect timing too because this is forth of July weekend and this would be perfect for a party or outdoor BBQ.  If you have never had or heard of a Chipwich iced cream sandwiches, they are an iced cream sandwich that is vanilla iced cream, sandwiched in between 2 chocolate chip cookies.  

Chipwich Iced Cream Sandwiches : The Iced Cream–Preparing the Dish

     The first step is to get your iced cream into whatever you want to cut it out of.  I used a 9×13 inch baking dish. but if you would like your iced cream thicker, you can use a smaller dish.  Whichever you use, you want to line the dish, bottom and sides with plastic wrap.  

Chipwich Iced Cream Sandwiches : The Iced Cream

    For these Chipwich iced cream sandwiches, I decided to use store bought iced cream.  You can do what you like, I just decided on this.  Whichever you chose, just leave you iced cream out on the counter for 20 minutes to thaw a little so you can get it out of the container.  

         After it is taken out of the container, into the dish, you want to cover it with a piece of parchment paper or waxed paper.  Now you can use whichever tool you would like to level this iced cream out but I found that the best tool is your hands.  Yes it is cold, but you can feel when the iced cream is level so much better and it’s just easier to level it out with your hands.  After you are happy with the iced cream, just simply put it in the freezer for 24 hours to firm up.

    Now, I used a 3 inch cookie cutter to punch out these iced cream circles,  You can use whichever size you would like but just keep in mind that the cookies have to be that size or a little bigger.  Also keep in mine that the amount of sandwiches that you get will depend on the size that you chose.  I got about 7, making the sandwiches 3 inches.

Chipwich Iced Cream Sandwiches : The Cookies

     Like I said above,  you want the size of the cookies to match the size of your iced cream cut outs.  So to do this, if you remember I said I was using a 3 inch cookie cutter.  So, what I did was I made the cookie dough balls about 2.5 inches. This made it so that when they spread they would be about 3 riches or bigger.

Chipwich Iced Cream Sandwiches : The Assembly

     Now it is time to assemble.  To do this, I first put 1 cookie down, flat side up.  Then you want to cut out your iced cream circle.  Make sure you pull back the parchment paper before though.  Just make sure you push that cookie cutter down all the way and give it a twist to make sure it is cut out fully.  

        Now, your iced cream should stick to the cookie cutter so you just want to transfer that to your waiting top down cookie. Push around the sides of the iced cream to make it release from the cutter.  Now just top it with another cookie.  Depending on how melty your iced cream is by this point, you can put the sprinkles or chocolate chips on right after.  Mine was very melty, so I froze the sandwiches again for about 5 hours before rolling the sides of the sandwiches in red, white and blue sprinkles.  If you don’t want to use sprinkles , you can also roll them in mini chocolate chips.

     I hope you all enjoy this recipe and thank you all for reading.  If you recreate this, please tag me on social media so I can see.  If you enjoyed this recipe, please consider subscribing.  This way, you can get emails every time I post.  Have an amazing week and I will see you all in the next one.

Forth of July Chipwich

Yield: 8 Sandwiches

Prep Time: 2 hours 2 seconds

Cook Time: 10 minutes

Additional Time: 1 day

Total Time: 1 day 2 hours 10 minutes 2 seconds

Store bought creamy vanilla iced cream sandwiched between 2 fluffy and delicious chocolate chip cookies then coatred on the edges with red, white and blue sprinkles.

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Ingredients

Cookies

• 2 Sticks of Unsalted Butter (softened)
• 1/2 of a Cup of Light Brown Sugar
• 1/2 of a Cup of Granulated Sugar
• 1 Egg
• 2 Tsp of Vanilla Extract
• 1 1/2 tsp of Baking Soda
• 2 Cups of All Purpose Flour
• 1/2 of a tsp of salt

Iced Cream

• 1 quart of Vanilla Iced Cream
• red, white and blue sprinkles

Instructions

Cookies Dough

1. Sift the dry ingredients together in a medium bowl - the flour, baking soda and salt
2. Add the softened butter to a large bowl or the bowl of your stand mixer. Beat for 2 minutes on medium speed with your stand mixer or hand mixer or by hand until light and fluffy.
3. Add in the sugars and the vanilla extract and beat until incorperated.
4. Add in the egg and beat until incorperated.
5. Add in the sifted dry ingrediants and beat until you no longer see white streaks from the flour.
6. Add in the chocolate chips and fold in by hand until they incorperate fully.
7. Cover the dough and put it in the fridge to chill for 24 hours.

Iced Cream

1. Take the iced cream out of the freezer and let it thaw for 20 minutes.
2. While that is happening, line a cassarole dish with plastic wrap.
3. After 20 minutes slide the iced cream out of the container into the cassorole dish. Cover it with a sheet of parchment paper and pat the iced cream down with your hands into an even layor.
4. Place in the freezer for 24 hours.

Baking The Cookies

1. Use a cookie scoop to devide the batter into even portions. Roll each potion into a ball and flatten it into a disk with a small divet in the center.
2. Bake for 10 minutes or until golden brown.
3. Let cool completely.

Assembly

1. Pour the sprinkles out on a plate in an even layor.
2. Use a 3 inch cookie cutter to cut out disks of iced cream.
3. Then sandwhich each one between 2 cooled chocolate chip cookies.
4. Roll the exposed iced cream in the sprinkles.
5. Freeze sandwiches for 1 hour before eating.

Notes

Make sure you do this in a cool room or you will have a melty mess.

     If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. 

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