“Without me cookies, me just a monster.” – CM
Makes 10 sandwiches
Ingredients
No-Churn Cookie Monster Ice Cream
2 1/3 cups heavy whipping cream, cold
3 to 5 drops blue food coloring
1 (14oz.) can sweetened condensed milk
1 Tbs. vanilla extract
Dash of salt
12 Oreos, roughly crushed
Chocolate Chip Cookies:
3/4 cup (172g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
6 Tbs. (75g) granulated sugar
1 large egg
1 tsp. vanilla extract
2 cups plus 2 Tbs. (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
6oz. chocolate chips
Instructions
Make the ice cream:
- Place the heavy cream and food coloring in a large mixing bowl. Beat with a hand mixer on medium-high speed for 3 to 4 minutes, or until the cream holds stiff peaks.
- Pour the sweetened condensed milk and vanilla extract into the bowl. Fold gently with a rubber spatula until the mixture is mostly combined. Add the salt and crushed cookies, and continue folding until no visible streaks of milk remain.
- Pour the mixture into a shallow, freezer-safe container. Freeze for at least 4 hours, or until solid.
Make the cookies:
- Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Place the butter, brown sugar, and granulated sugar in a medium bowl. Beat with a hand mixer on medium speed for 1 to 2 minutes, or until light and well-combined. Add the egg, vanilla extract, and almond extract, and continue to beat for 30 seconds more, until smooth.
- Add the flour, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the chocolate chips.
- Roll the cookie dough into 20 balls, and arrange them on a baking sheet. Transfer the sheet to the freezer for 15 minutes while the oven preheats.
- Preheat the oven to 350° F.
- Remove the baking sheet from the freezer. Divide the cookies evenly between two baking sheets, spacing them roughly 2 inches apart. Transfer the baking sheets to the middle rack of the preheated oven.
- Bake the cookies for 15-17 minutes, until they are very lightly browned on the bottom edges.
- Remove the baking sheets from the oven. Allow the cookies to cool for about 5 minutes on the baking sheets, then transfer to wire racks to cool completely.
Assemble the sandwiches:
- When the cookies are completely cool, remove the ice cream from the freezer. Allow it to stand for 5 to 10 minutes to soften.
- Place a generous scoop of ice cream onto one cookie and press a second firmly on top to close the sandwich. Enjoy immediately, or freeze assembled sandwiches for up to 1 week.
