White Chocolate Toffee Butterpecan Ice Cream Sandwiches

The title of this one is long but I promise, it’s no harder to make these delicious treats than it is to open a package containing a frozen ice cream sandwich. Okay, maybe a little harder. But still, so worth it. Full disclosure – I did not make my own ice cream. I don’t have an ice cream maker. It’s on my list. It WILL happen. It WILL take up non-existent space in my kitchen. And Senor WILL grumble loudly that ‘we don’t have room for another cooking device!” I will find a way. Maybe next summer. Until then, I resort to purchasing pints of Häagen Daz. For this recipe, buy a pint of butter pecan.

In the spirit of full disclosure I should tell you that this recipe was unplanned. It just sort of happened. The cookies themselves were pretty much a haphazard attempt to use up some bags of chocolate chips that weren’t getting used. They ended up being really, really good. Then when I was rifling through my freezer I realized that we had cookies and ice cream, and that an ice cream sandwich sounded like a fine idea. Happily, the flavors happened to compliment each other like crazy. Huzzah!

First, make this cookie reicpe. Instead of chocolate chips though, use half a bag of white chocolate chips and half a bag of Heath Toffee bites.

Eat your fill of warm, delicious cookies right out of the oven with a large glass of milk.

Then, once they’re cool, package the cookies up into freezer bags and place in the freezer.

The next day extract four cookies. They should be symmetrical and evenly sized. Place them on a plate, bottoms up. Spoon some ice cream up onto two of the cookies. You can use slightly softened ice cream to make spreading easier.

Once you have a desired thickness, top each ice creamed cookie with another cookie. Smush down gently so the cookie is completely adhered to the ice cream and so the ice cream is evenly sandwiched between the cookies. Place on the plate, or a tray, cover in wax paper and freeze for one hour.

Remove the cookies a few minutes before serving. Pop in the microwave for approximately 5 seconds per sandwich. Just enough to slightly soften the cookie.


2 Comments on “White Chocolate Toffee Butterpecan Ice Cream Sandwiches”

  1. Jessica T says:

    Okay, I’ve died and gone to heaven. Seriously. I’m making these.

  2. rebecca says:

    holy deliciousness……thanks for sharing

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