Double Chocolate Chip Ice Cream Sandwiches

February 11, 2009 8:05:32 AM PST
Recipes from Executive Chef Patrick Sheerin, The Signature Room at the 95th, John Hancock Center, Chicago

Double Chocolate Chip Ice Cream Sandwiches
Serves 8

Ingredients for the Cookies:
1¼ cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter; softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 whole vanilla bean; split and ½ scraped (reserve the other half)
2 whole large eggs
2 cups mini chocolate chips

Method for the Cookies:

Preheat oven to 375° F. Combine all-purpose flour, whole wheat flour, baking soda and salt in small bowl. Using a mixer, beat butter, granulated sugar, brown sugar and vanilla bean until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture and chocolate chips.

Using an ice cream scooper, make perfect rounds on ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Ingredients for Chocolate Fondue Dip:
12 oz dark chocolate chips
8 oz heavy cream
½ whole vanilla bean; reserved from above

Method for Fondue:

In a large saucepan, heat the heavy cream and scraping from remaining vanilla bean. Tiny bubbles should show as mixture begins to boil. Add the chocolate chips and whisk until smooth and full incorporated. Immediately transfer to a fondue pot heated at low or with a low flame.


Using a round cookie cutter cut out ice cream circles that will fit between the two cookies. Build a sandwich and place back in the freezer for 10 minutes. When ready to eat, dip ice cream cookie sandwiches into fondue and enjoy.