Triple Chocolate Ice Cream Sandwiches

Name: Triple Chocolate Ice Cream Sandwiches
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT2H42M0.000S
Yield: about 12 sandwiches
Ingredients: 8 ounces mini chocolate chips; 1 1/2 cups finely chopped walnuts, toasted; 1 quart chocolate or chocolate fudge ice cream; 1 recipe Chocolate Cookies, recipe follows; 1 cup vegetable shortening; 1 cup packed light brown sugar; 3 tablespoons milk; 1 teaspoon vanilla extract; 1 egg, lightly beaten; 1 1/4 cups all-purpose flour; 1 teaspoon salt; 1/2 cup cocoa powder; 3/4 teaspoon baking soda

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Level: Easy
Total: 2 hr 42 min

Prep: 30 min
Inactive: 2 hr
Cook: 12 min

Yield: about 12 sandwiches

Level: Easy
Total: 2 hr 42 min

Prep: 30 min
Inactive: 2 hr
Cook: 12 min

Yield: about 12 sandwiches

Ingredients

8 ounces mini chocolate chips

1 1/2 cups finely chopped walnuts, toasted

1 quart chocolate or chocolate fudge ice cream

1 recipe Chocolate Cookies, recipe follows

Chocolate Cookies:

1 cup vegetable shortening

1 cup packed light brown sugar

3 tablespoons milk

1 teaspoon vanilla extract

1 egg, lightly beaten

1 1/4 cups all-purpose flour

1 teaspoon salt

1/2 cup cocoa powder

3/4 teaspoon baking soda

Directions

On 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve.

Chocolate Cookies:

Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.
In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.
Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.
Remove from oven and let cool completely.