Mini Ice Cream Sandwiches
Mini Ice Cream Sandwiches are soft chocolate cookies filled with ice cream that has chocolate chunks and swirls of sea salt caramel to make a yummy dessert!
Servings: 18 mini ice cream sandwiches
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cocoa
- 1/2 cup Hiland unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup Hiland sour cream
- 1/2 cup hot coffee
- Hiland Outlaw Run Ice Cream
Instructions
- Preheat oven to 350°. Line rimmed baking sheets with parchment paper or spray with cooking spray.
- Combine flour, cocoa, baking soda, and salt in a small bowl; set aside.
- Cream Hiland butter and sugar with an electric mixer until light and fluffy.
- Add egg and vanilla and mix until combined.
- Add 1/3 flour mixture, 1/2 Hiland sour cream and 1/2 coffee. Add another 1/3 flour mixture, then remaining Hiland sour cream and coffee, then add the last of the flour mixture, mix until combined after each addition.
- Drop by rounded tablespoons onto prepared baking pans and bake for 10-12 minutes or until cookies are set. Cool on cookie sheet for a couple of minutes and move to a wire rack to cool completely.
- Let ice cream sit out for about 10 minutes. Put a scoop of Hiland Outlaw Run Ice Cream on the bottom of one cookie and top with another cookie.
Notes
If you don't have brewed coffee on hand or want to leave it out then just replace it with hot water. Store Mini Ice Cream Sandwiches in an airtight container or wrapped in plastic wrap in the freezer.