Ice Cream Cookies



You’ve heard of cookies and cream, how about cream in cookies – an ice cream cookie, as in ice cream in the cookie itself.  These cookies are made with chocolate ice cream and have a cinnamon swirl for a little extra kick.

Yep, that’s right, ice cream is the surprise ingredient to this chocolate cookie recipe.  Not only does the chocolate ice cream give the cookie its rich base flavor (of chocolate) but it’s also a big part of the moisture in the cookie as well.  You could use almost any flavor of ice cream in this cookie recipe since the other ingredients are so neutral.  And the cinnamon swirl would pair really nicely with vanilla or dulce de leche ice cream, for example (probably not as well with mint chocolate chip though).

Makes approximately 4 dozen

Ingredients

• 3 1/2 Cups All Purpose Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 1/2 Cup Powdered Sugar
• 3/4 Cup Unsalted Butter (room temperature)
• 14 Ounces Melted Ice Cream or Sorbet (I used low fat Chocolate Häagen Dazs sorbet)
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 1 Cup Granulated Sugar
• 2 Tablespoons Cinnamon
• 1 Cup Toasted and Chopped Walnuts

Directions

In a large bowl add the flour, baking powder and salt.  Use a fork to mix the dry ingredients thoroughly (this should take at least 1 minute).

In the bowl of your stand mixer (or you can use a hand mixer for this) add the butter and sugar and beat until well creamed.

Beat in the melted ice cream or sorbet and the eggs.  (If you’re using your hand mixer this is going to be a bit messy.)

Gradually add the dry ingredients to the wet ingredients.  Add the dry ingredients in thirds and make sure all of the ingredients are thoroughly mixed before adding the next batch.  You’ll need to scrape down the bowl frequently while doing this step.

Add in the vanilla and beat to combine.

Scrape the dough onto a sheet of plastic wrap.  Wrap and refrigerate for at least 4 hours, preferably overnight.  (This dough is really sticky, so the more chilled it is the easier it is to work with.)

In a small bowl combine the granulated sugar, cinnamon and toasted and chopped walnuts.

Preheat oven to 350 degrees Fahrenheit.

Cut refrigerated dough into quarters.

On a well-floured surface, roll the dough into a rectangle  3/16″ thick.

Sprinkle 1/4 of the cinnamon sugar mixture onto the dough.

Starting with the long edge, roll the dough.  Keep the roll as tight as you can (this makes cutting easier and the cookies stay together better).

Using a knife with a long blade, slice the dough into 1/2″ – 3/4″ thick and place onto a baking sheet (I recommend using a silicone Silpat on your baking sheet, but you could use parchment paper or a well- greased pan.  These cookies don’t really spread when you bake them so you only need to leave about 1″ between them.

Bake for 15 – 20 minutes.  Cookies are done when they have a “dry-ish” look to them and the extra sugar has caramelized around the base of each cookie.

Continue this process for with the rest of the dough.

Recipe Source: http://mymansbelly.com/2010/09/09/cookies-and-cream-meet-ice-cream-in-cookie/