Repeat this process with the second pan of ice cream and the remaining cookies. Gently press down and refreeze the cookie sandwiches. 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. Remove half the cookie dough squares and one pan of ice cream at a time. It is best to work in batches so that both the ice cream and the cookies remain fully frozen. Freeze the ice cream pans uncovered for 3 to 5 hours or overnight, until firm. You will want the ice cream to be ½ to ¾-inch thick for an optimum ratio when sandwiched between the cookies. Using a spatula, spread the ice cream evenly throughout the pans. Separate the ice cream into your two parchment-lined pans. 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. Prepare two 8-inch round or square pans by lining them with parchment paper. You will want this to be as smooth as possible and lump free. Gently fold the sweetened condensed milk mixture into the whipped cream. With a standing or hand mixer, whip the heavy cream until stiff peaks form, 60 to 90 seconds. Just place the flour in a bowl, uncovered, and cook at high heat for 30 second intervals until the flour reaches 165. 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. Put the cookie sheet in the freezer for an hour to allow the cookie dough squares to harden. Using a square (or round) cookie cutter, cut the cookie dough squares out and place them on a parchment-lined cookie sheet. You will want the cookie dough to be about ½ inch thick. Roll the edible cookie dough out between two sheets of parchment paper. Combine the softened butter, granulated sugar, and brown sugar in a small mixing bowl. Use an instant-read thermometer to make sure the internal temperature has reached at least 165 F. Blend the mixture until everything is incorporated.Īdd the flour and mix well, finally folding the mini chocolate chips into the batter. Add the flour to a small heatproof bowl and microwave on high power for 1 minute. Add in the heavy cream, vanilla extract and salt. In a small to medium-sized bowl, begin to make the cookie dough squares by creaming the butter and both sugars together with a wooden spoon until smooth. 1¼ cups all-purpose flour (see note below)ġ cup semi-sweet chocolate chips DIRECTIONS
0 kommentar(er)
