Red Velvet Chocolate Chip Cookie Ice Cream Sandwiches

The recipe Red Velvet Chocolate Chip Cookie Ice Cream Sandwiches can be made in approximately 1 hour and 20 minutes. One portion of this dish contains around 8g of protein, 31g of fat, and a total of 508 calories. This recipe serves 10 and costs 98 cents per serving. It is perfect for valentin day. 471 person were glad they tried this recipe. This recipe from Foxes Love Lemons requires baking powder, vanillan extract, flour, and red food coloring. Several people really liked this side dish. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate-chip cookie ice-cream sandwiches, Chocolate Chip Cookie Ice Cream Sandwiches, and Chocolate Chip Cookie Ice Cream Sandwiches.

Servings: 10

Preparation duration: 60 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the Cream Cheese Ice Cream: In large saucepan, whisk together egg yolks, half-and-half and powdered sugar. Heat over medium heat 8 to 10 minutes or until thickened, whisking occasionally (do not let boil). Remove from heat. Add cream cheese, lemon juice and vanilla bean paste; whisk until cream cheese is melted and mixture is smooth.Strain through fine-mesh strainerset over large bowl. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).Pour custard mixture into your ice cream machineand freeze according to instructions for your machine (mine took about 25 minutes). Transfer ice cream to freezer-safe container and transfer to freezer to harden completely (at least 4 hours).Make the Red Velvet Chocolate Chip Cookies:Preheat oven to 350 degrees F.In small bowl, stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large mixer bowl until creamy. Add eggs, food coloring and vanilla; beat until well combined. Gradually beat in flour mixture. Stir in chocolate chips.Drop by 2-tablespoon-fuls onto parchment-lined baking sheets and gently press to flatten slightly.Bake 10 to 12 minutes or until cooked through. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Assemble the sandwiches:Turn cookies over so that flat sides face up. Place 1/4 cup scoop of ice cream onto half of cookies (you will have some leftover ice cream). Press remaining cookies onto ice cream to form sandwiches. Wrap individually in plastic wrap and store in freezer up to 2 weeks.

 

Step by step:

1. Make the Cream Cheese Ice Cream: In large saucepan, whisk together egg yolks, half-and-half and powdered sugar.

2. Heat over medium heat 8 to 10 minutes or until thickened, whisking occasionally (do not let boil).

3. Remove from heat.

4. Add cream cheese, lemon juice and vanilla bean paste; whisk until cream cheese is melted and mixture is smooth.Strain through fine-mesh strainerset over large bowl. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).

5. Pour custard mixture into your ice cream machineand freeze according to instructions for your machine (mine took about 25 minutes).

6. Transfer ice cream to freezer-safe container and transfer to freezer to harden completely (at least 4 hours).Make the Red Velvet Chocolate Chip Cookies:Preheat oven to 350 degrees F.In small bowl, stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large mixer bowl until creamy.

7. Add eggs, food coloring and vanilla; beat until well combined. Gradually beat in flour mixture. Stir in chocolate chips.Drop by 2-tablespoon-fuls onto parchment-lined baking sheets and gently press to flatten slightly.

8. Bake 10 to 12 minutes or until cooked through. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.Assemble the sandwiches:Turn cookies over so that flat sides face up.

9. Place 1/4 cup scoop of ice cream onto half of cookies (you will have some leftover ice cream). Press remaining cookies onto ice cream to form sandwiches. Wrap individually in plastic wrap and store in freezer up to 2 weeks.

Nutrition Information:

covered percent of daily need