Since I’ll probably never be a surgeon, I’ll never understand the high-stakes intensity of traveling with a kidney or a heart or something for a transplant. I’ve seen it on Grey’s Anatomy, and it looks pretty intense. Probably the closest I’ll ever come to that situation is the pressure I felt transporting a few of these Red Velvet Chocolate Chip Cookie Ice Cream Sandwiches across town to some friends a few weeks ago. On a 95 degree day. It was like a “have the cooler ready, have the car running, cross your fingers for no red lights, GO GO GO” situation to get these babies to their intended recipients before a meltdown occurred.
I’m happy to report that they were delivered with only minimal meltage, and enjoyed by all. And I’m so glad no disaster occurred, because these were too delicious to waste. The cookie portion is like a chewy chocolate chip cookie with a red velvet (cocoa) flavor. And the homemade ice cream? It’s made with cream cheese! Sounds a little strange, but it’s so good, trust me. It mimics the effect of cream cheese frosting on a red velvet cake, and is also flecked with vanilla beans. It’s the perfect ice cream for cookie sandwiches, because the not-too-sweet but creamy ice cream balances the chocolately sweetness of the cookies.
The dairy products used in this recipe were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
For the Cream Cheese Ice Cream:
- 2 egg yolks
- 3 cups half-and-half
- 1 cup powdered sugar
- 1/4 teaspoon sea salt
- 8 ounces cream cheese, cubed
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla bean paste
For the Red Velvet Chocolate Chip Cookies:
- 1-2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 stick (8 tablespoons) unsalted butter, softened
- 1-1/4 cups granulated sugar
- 2 eggs
- 1-1/2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- Make the Cream Cheese Ice Cream: In large saucepan, whisk together egg yolks, half-and-half, powdered sugar and salt. Heat over medium heat 8 to 10 minutes or until thickened, whisking occasionally (do not let boil). Remove from heat. Add cream cheese, lemon juice and vanilla bean paste; whisk until cream cheese is melted and mixture is smooth. Strain through fine-mesh strainer set over large bowl. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).
- Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 25 minutes). Transfer ice cream to freezer-safe container and transfer to freezer to harden completely (at least 4 hours).
- Make the Red Velvet Chocolate Chip Cookies: Preheat oven to 350 degrees F. In small bowl, stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large mixer bowl until creamy. Add eggs, food coloring and vanilla; beat until well combined. Gradually beat in flour mixture. Stir in chocolate chips.
- Drop by 2-tablespoon-fuls onto parchment-lined baking sheets and gently press to flatten slightly. Bake 10 to 12 minutes or until cooked through. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Assemble the sandwiches: Turn cookies over so that flat sides face up. Place 1/4 cup scoop of ice cream onto half of cookies (you will have some leftover ice cream). Press remaining cookies onto ice cream to form sandwiches. Wrap individually in plastic wrap and store in freezer up to 2 weeks.
Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.