15
6
cups ice cream, slightly softened
1. Put the flour, salt and baking soda together in a
small bowl. Whisk to combine. Reserve.
2. In a large bowl, mix the butter and sugars together,
using a hand mixer fitted with the mixing beaters,
until light and creamy. Add the egg and vanilla
extract. Mix until combined. Add the dry ingredients
and chips and mix until just combined.
3. Scoop the dough into 1-inch rounds and chill in the
refrigerator overnight.
4. Preheat oven to 350°F. Transfer the chilled dough to
a parchment-lined baking sheet, leaving 2 to 3
inches in between each dough mound (these
cookies are very thin and spread quite a bit). Bake in
the preheated oven until edges are firm, but not fully
set in the middle, about 12 minutes. Allow to cool on
the pan for a few minutes, and then transfer to a
cooling rack.
5. Once cookies have finished baking and they are
sufficiently cooled, scoop ½ cup of the softened ice
cream on top of one cookie and then carefully press
another cookie on top of the ice cream. You could
also use a small spatula to spread the ice cream to
prevent the cookies from possibly breaking.
6. Wrap each ice cream sandwich in plastic wrap and
freeze until firm, 3 to 4 hours, but preferably
overnight.
Nutritional information per ice cream sandwich
(based on Simple Vanilla Ice Cream):
Calories 481 (55% from fat) • carb. 51g • pro. 4g
•fat 30g • sat. fat 19g • chol. 107mg • sod. 308mg
• calc. 67mg • fiber 1g
Hot Fudge Sauce
No sundae bar is complete without homemade hot
fudge.
Makes about 2 cups
²∕³
cup heavy cream
1∕³
cup light corn syrup
1∕³
cup packed, light brown sugar
¼
cup cocoa powder, sifted
¼
teaspoon kosher salt
2
tablespoons unsalted butter
1
teaspoon pure vanilla extract
6
ounces semisweet chocolate, chopped
1. In a heavy-bottomed saucepan, combine all
ingredients except for semisweet chocolate. Set
over medium-low heat and bring to a slight boil. Add
chocolate and whisk to combine. Best when served
hot or warm. If using at another time, cool to room
temperature and then store in the refrigerator;
reheat before serving. Hot Fudge Sauce will keep in
the refrigerator for up to 1 week.
Nutritional information per serving (2 tablespoons):
Calories 137 (50% from fat) • carb. 17g • pro. 1g
• fat 8g • sat. fat 5g • chol. 17mg • sod. 42mg
• calc. 4mg • fiber 1g
Caramel Sauce
While we love this sauce on our ice creams, it can also
be used as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾
cup granulated sugar
½
teaspoon kosher salt
¼
cup water (enough so that the consistency
when mixed with the sugar and salt is similar
to wet sand)
1
tablespoon light corn syrup
1
⁄
3
cup heavy cream
3
tablespoons unsalted butter, cut into
½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir
together the sugar, salt, water and corn syrup. Be
sure to clean the inside walls of the pan if there is
any sugar on the sides (a clean, wet pastry brush
works best). Set over medium-low heat to keep the
mixture at a low simmer, and cook until the sugar
mixture turns a very light amber color (about 15 to
20 minutes). Keep a close eye on the caramel sauce,
as it can burn easily.
2. Once the sugar mixture has a light amber color, take
it off the stove and slowly and carefully stir in the
cream. After the cream has been incorporated,
slowly whisk in the butter, one piece at a time,
continually whisking to emulsify, until all the butter
has been added. Use immediately, or keep warm
over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g
• fat 10g • sat. fat 7g • chol. 33mg • sod. 184mg
• calc. 9mg • fiber 0g
