For the Media
Summer Cooking Project: Homemade Ice Cream Sandwiches
NASHVILLE, Tenn., July 2006 - Summer cooking projects can be educational for kids of all ages, but mostly, it's just fun to get in the kitchen and cook up a cool treat like Mint Chocolate Chip Ice Cream Sandwiches. "The cookie part is really easy to make with a convenient brownie mix," explains Linda Carman, the Martha White® baking expert, "and kids will love filling the cookies with ice cream. Things might get a little sticky, but that will be easy to wipe up, and the memories will be worth it."
For other fun and easy recipes, go to www.marthawhite.com and click on the recipe section.
Mint Chocolate Chip Ice Cream Sandwiches
2 (12- oz.) pkgs. Martha White® Chewy Fudge Brownie Mix
3/4 cup butter, melted
2 eggs
2 teaspoons vanilla
2 pints mint chocolate chip ice cream
Heat oven to 350° F. Spray large cookie sheet with non-stick cooking spray. In large bowl, combine brownie mix, butter, eggs and vanilla. Stir until well blended.
Drop dough by slightly heaping tablespoonfuls onto cookie sheet, about 2 inches apart. Shape dough gently with fingers to make as round as possible.
Bake at 350° F. for 10 to 12 minutes or just until cookies begin to look dry around the edge. Remove from oven; cool 2 to 3 minutes. Gently remove cookies from pan with spatula. Cool completely on wire rack.
To make sandwiches, allow ice cream to soften slightly. Spoon about 1/4 cup ice cream onto a cookie; top with another cookie and press gently. Repeat with remaining cookies. Freeze for 1 to 2 hours and serve, OR wrap each sandwich with plastic wrap and freeze for up to 1 week.
16 ice cream sandwiches
Note: Recipe will make about 36 cookies, so you will have a few extra in case some break.