Ingredients

• 2 dozen chocolate chip cookies
• 1 qt. vanilla ice cream (recipe below)
• 1-2 cups mini chocolate chips
• vanilla ice cream
• 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
• ¾ cup sugar
• Pinch of salt
• 1 vanilla bean, split in half lengthwise
• ¾ teaspoon vanilla extract

Instructions

1. Place cookies in the freezer to harden and chill them for at least 15-20 minutes.
2. Before assembling cookie sandwiches, have the mini chocolate chips in a shallow dish ready to go, as things will melt quickly and you have to work fast.
3. Allow ice cream to soften at room temperature for a few minutes while the cookies are in the freezer.
4. Once cookies are cold and hardened, scoop ice cream onto one cookie, sandwich it with another, and quickly roll it the mini chocolate chips, making sure to push any loose chips in. Place each finished chipwich in the freezer before you start the next! Once they are all complete, wrap them tightly in plastic wrap and foil and store in the freezer for up to two weeks!
For Ice Cream:
5. Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
6. Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
7. Chill the mixture thoroughly in the refrigerator. (Overnight!) When ready to churn, remove the vanilla bean, rinsing and reserving it for another use (I stuck mine in my sugar container,) and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.