Michigan State students can pick up a Melting Moments ice cream sandwich at the school's sporting events, but if you're craving the sandwich from afar, our copycat will hit the spot. The secret to achieving the rich vanilla-bourbon ice cream is starting out with a high butterfat, high-quality vanilla ice cream.
Recipe courtesy of Cooking Channel
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Ice Cream Cookie Sandwich
Total:
5 hr
Prep:
30 min
Inactive:
4 hr
Cook:
30 min
Yield:
about 18 cookies, 9 sandwiches
Level:
Easy
Total:
5 hr
Prep:
30 min
Inactive:
4 hr
Cook:
30 min
Yield:
about 18 cookies, 9 sandwiches
Level:
Easy

Ingredients

Ice Cream: 
  • 3 pints premium vanilla ice cream
  • 3 tablespoons bourbon
Cookies:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter (8 ounces), at room temperature
  • 1 1/3 cups packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips

Directions

For the ice cream: Soften the ice cream at room temperature until it is spoonable but not melting, about 20 minutes. Transfer it to a large bowl and drizzle with the bourbon. Work it into the ice cream with a wooden spoon. Then cover the bowl with plastic wrap and freeze until hard, 3 to 4 hours. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 

Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. Set aside. Beat together the butter and both sugars in a large bowl with an electric mixer on medium-high speed until the mixture is light and fluffy, about 5 minutes. Beat in the vanilla and eggs until creamy, 1 to 2 minutes. Add the flour mixture, reduce the mixer speed to medium-low, and beat until just combined. Stir in the chocolate chips. 

Scoop 2 ounces of dough per cookie (about 3 tablespoons or a medium-size ice cream scoop) onto the baking sheets, about 3 inches apart. Bake, rotating the trays front to back and top to bottom halfway through cooking time, until lightly browned and the edges are set, 10 to 13 minutes. Cool a few minutes on the trays, and then transfer to a wire rack to cool completely. Line the trays with new parchment paper and bake the remaining cookies. 

Scoop a very generous mound of ice cream (about 2/3 cup) onto one cookie and top with a second cookie. Repeat with the rest of the cookies and ice cream. Enjoy immediately.

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