Chocolate Chip Cookie Ice Cream Sandwich

Chocolate Chip Cookie Ice Cream Sandwich

A little birdie told me that August 4 is National Chocolate Chip Cookie Day. I knew I had to celebrate in a big way because, come on, who doesn’t love a good chocolate chip cookie? Well, I went all out and instead of just doing cookies, I made a chocolate chip cookie ice cream sandwich with Halo Top Creamery Salted Caramel ice cream. It was a fantastic idea.

I’ve been wanting to use Halo Top to make an ice cream sandwich for a while, but am finally just getting around to it. If you aren’t familiar with the brand, now is the time because it’s so good and actually provides some great health benefits like lots of protein!

I have mixed opinions on food that’s marketed as “low-fat” or non-fat” or anything like that because usually that fat is natural and if they’re taking something out, it’s usually replaced by some form of sugar. That’s for a different post though. The reason I like Halo Top is because it’s made of REAL ingredients with a little bit of protein sprinkled in, but no other preservatives or weird additives that you can’t pronounce.

For the cookies, I wanted to make something that would stay soft and chewy for longer than the first five minutes out of the oven, so I did some research and discovered to achieve this, my recipe needed to include both baking powder and baking soda. Who knew? Not me. I also wanted to stick with my current kick of not using refined sugar because it just upsets my stomach, so I used organic unrefined coconut palm sugar, which is why the cookies are a darker brown. I also used whole wheat flour instead of white, so that contributed to the color as well.

Here’s what you’ll need:

1 cup organic coconut oil, softened

1 1/3 cup organic unrefined coconut palm sugar (I prefer Wholesome)

2 eggs

1 tsp vanilla extract

2 ½ cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

¾ tsp salt

2 cups organic dark chocolate chunks (70% cacao or higher)

I typically don’t like to use more than one bowl when baking, but I wanted to do this one right, so I mixed the wet ingredients in a larger bowl and the dry in a medium bowl and then slowly mixed in the dry with the wet. Once everything was combined, I added the dark chocolate chunks.

Everything came together pretty quick, but you’ll definitely need to get in there with your hands to form your dough.

Next, you’ll line a sheet pan with parchment paper and form fairly decent size dough balls. You want the cookies to be a little larger since you’ll be using them to make a sandwich. Drop them on the pan and flatten them ever so gently and they’re ready go in the oven at 350 degrees for about 10-12 minutes.

It was SO hard to wait for the cookies to cool a bit because I was dying to get the ice cream in there and try one, but I highly recommend waiting a few minutes otherwise you’ll have ice cream soup. I just used a regular spoon to scoop out the Salted Caramel Halo Top and gently kind of smashed it on to the cookie.

There you are! An ice cream sandwich that is 100% whole wheat, has very little refined sugar (the ice cream) and has a nice little helping of protein. Enjoy!

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