- 1 cup chocolate chips
- 1 tbsp shortening
- 1½ quarts ice cream (any flavor)
- 16-20 medium-sized, stamped shortbread cookies
Special Equipment
- 9" or 10" round cake pan
- plastic wrap
- metal spatula
- cookie sheet
- medium-sized heart-shaped cookie cutters
About Shortbread Ice Cream Sandwiches
Shortbread cookies are the perfect canvas for a beautifully decorated and sumptuous dessert. No skimping here. Dip them in chocolate, garnish with sweet little candies, and add at least an inch of your favorite ice cream. And then - add another cookie on top. It all starts with a perfect Shortbread Cookie recipe.
About Denise Drower Swidey
Denise Drower Swidey has been a cooking devotee since 8th grade. A graduate of the CIA in New York, she was inspired by her mom, whom Denise credits as being an amazing chef and a great artist. Denise expresses her artistry through culinary outlets including: owner/operator of Cook to Order Inc., culinary producer, food stylist for Ming Tsai's Emmy nominated show Simply Ming, writer and contributor to the Boston Globe, recipe testing and private culinary instructor. On top of all that talent, she's one of the nicest people you'll ever meet.
Recipe
Ingredients
How-to
- Melt chocolate and shortening in the microwave for 1 minute. Then whisk until smooth
- Dip cookies in chocolate, garnish with candy (optional). Allow chocolate to set, about 1½ hours
- Soften the ice cream in its original container at room temperature for about 15 minutes
- Line a 9" or 10" round cake pan with plastic wrap. Place the softened ice cream into the pan, and cover with an additional piece of plastic wrap
- Using your hands or the back of a metal spatula, flatten the ice cream to fill the pan. If desired, use the bottom of a second pan of the same size to flatten the surface completely. Adjust the plastic wrap as needed. Freeze for 2 hours or until very firm
- Have a bowl of hot water nearby. Lay half the cookies on a sheet tray
- Using the same cookie cutter that you shaped your cookies, cut out the ice cream. Dip in the hot water after each cut to make next cut easier, then dry the cutter
- Top each cookie bottom with an ice cream layer, then place a final cookie on top. Serve immediately or wrap in plastic wrap and keep in the freezer
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Comments (1)
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Denise, I made these for Vday dessert and it came out great! My husband loves chocolate, so I added some cocoa powder to the cookies, and used chocolate icecream. Had to improvise though, since I didn't have a heart-shaped cookie cutter! Great recipe and idea! (Feb 15, 2010 9:12:56 AM)