Potato Chip Cookie Ice Cream Sandwiches Recipe
User Reviews
5
Potato Chip Cookie Ice Cream Sandwiches Recipe
Description
This recipe starts by creaming butter with white and brown sugars, mixing in egg and vanilla, then folding in flour, salt, baking soda, chocolate chips, most of the crushed potato chips, oats, and chopped pecans. The batter is scooped and baked at 350°F for 8 to 10 minutes until the cookie edges are just golden, while the centers remain soft. Shaping the warm cookies into rounds ensures uniform sandwich size. After cooling, the cookies are frozen for at least two hours to firm up for assembly.
Ice cream is sandwiched between two cookies, and optionally dipped or drizzled with a hardened chocolate shell made from melted chocolate chips and coconut oil with toppings like sprinkles or crushed chips for extra flavor and texture. The potato chips added to the dough contribute a unique salty crunch balanced by the sweetness of chocolate chips and the chewiness from oats and pecans.
These sandwiches combine contrasting textures and flavors, making for a playful dessert that blends salty and sweet with creamy ice cream. They can be stored frozen and enjoyed as a treat after chilling.
Ingredients
- ½ cup butter melted and slightly cooled, salted
- 6 tablespoons sugar granulated white
- 6 tablespoons light brown sugar
- 1 egg
- ½ teaspoon vanilla extract pure
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup chocolate chips semi-sweet
- 1 cup potato chips crushed (about 2 ounces) - I used the Sea Salt flavor, Kettle Brand
- ½ cup old-fashioned oats
- ½ cup pecans chopped
- 3-4 pints Ice cream
- chocolate hard shell ½ cup chocolate chips melted with 2 tablespoons of coconut oil, sprinkles, mini chocolate chips, or nuts, and more crushed potato chips, for decoration
Instructions
- Preheat the oven to 350°F.
- Add the melted and slightly cooled butter, white, and brown sugars to a stand mixer affixed with the paddle attachment and mix on high until light and creamy, about 5 minutes. Add the egg and vanilla extract and beat for another minute. Add the flour, salt, and baking soda and pulse to mix until the flour is incorporated. Add the chocolate chips, ¾ cup of the potato chips, oatmeal and the pecans and pulse to mix.
- Top a baking sheet with parchment paper and scoop 2-inch scoops of cookie batter onto the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. The cookies will still be a bit soft in the middle but will set as they cool. Remove from the oven and use a knife to gently nudge and shape into round circles, allow to cool for 5 minutes on the cookie sheet then transfer to a baking rack. Repeat until the cookies are all baked. Once the cookies are cool, freeze for 2 hours or up to 3 days.
- To prepare the sandwiches, take the cookies and the ice cream from the freezer and match the cookies into like sizes. Use a serrated knife to cut 1 to 1 ½ -inch slices of ice cream going straight through the paper cup, or, if your ice cream has pulled away from the sides of the cup, remove it from the cup and make the slices. Peel away the paper from the ice cream slices and sandwich between the cookies. Decorate if desired and freeze for 2 hours or up to 5 days.
User Reviews
Overall Rating
5
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