Cookie Dough Ice Cream Sandwiches
dough squares out and place them on a parchment-lined cookie sheet. Put the cookie sheet in the freezer for an hour to allow the cookie dough squares to harden.
In a medium-sized bowl, make the ice cream by whisking together the sweetened condensed milk, vanilla and half-and-half, until the mixture is smooth. Set aside.
With a standing or hand mixer, whip the heavy cream until stiff peaks form, 60 to 90 seconds. Gently fold the sweetened condensed milk mixture into the whipped cream. You will want this to be as smooth as possible and lump free.
Prepare two 8-inch round or square pans by lining them with parchment paper. Ensure that the parchment has a bit of overhang so you can remove the ice cream as a whole unit once it is fully frozen.
Separate the ice cream into your two parchment-lined pans. Using a spatula, spread the ice cream evenly throughout the pans. You will want the ice cream to be ½ to ¾-inch thick for an optimum ratio when sandwiched between the cookies. Freeze the ice cream pans uncovered for 3 to 5 hours or overnight, until firm.
It is best to work in batches so that both the ice cream and the cookies remain fully frozen. Remove half the cookie dough squares and one pan of ice cream at a time. Using the same cookie dough cutter that you used to cut out the cookie dough, cut squares (or circles) of ice cream and place between two frozen cookie dough pieces. Gently press down and refreeze the cookie sandwiches. Repeat this process with the second pan of ice cream and the remaining cookies. You may want to refreeze the ice cream for a short time if you find that it is becoming soft as you assemble the sandwiches.
Melt the semisweet chocolate chips in a microwave-safe bowl for 60seconds or until the chocolate can be whisked smoothly. With a spoon or a piping bag, drizzle a little bit of chocolate onto half of each edible cookie sandwich. Refrigerate for 10minutes then serve. Store any leftover cookies in a covered container in the freezer for up to 2 weeks.
Consuming raw flour is said to carry a small risk of E. coli. If this concerns you, microwave your flour for 1minute 15seconds, or until it reaches 160degrees. Allow the flour to cool completely, then proceed with the recipe.