Enjoy some ice cream cookie sandwiches in celebration of our 10th birthday! 🎂
Yummy AND festive, these are perfect for any birthday bash.
- 155 grams salted butter cold and cut into 1/2 inch cubes
- 143 grams dark brown sugar
- 90 grams granulated sugar
- 1 egg cold
- 1 tsp vanilla extract
- 8.5 oz all purpose flour
- ½ tsp baking soda
- 1 tbsp cornstarch
- 3 oz Artikaas Youngsters Red Wax Gouda
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- Pinch of salt
- 2 tsp vanilla extract
- ¾ cup strawberry preserves
Preheat the oven to 350F. Whisk together the dry ingredients in a medium bowl and set aside. Grate the cheese on a box grater, mix with the dry ingredients.
Using beaters or the paddle attachment on a stand mixer, on medium speed cream the butter and sugars until fully combined and fluffy, about 2 minutes.
Add the egg and vanilla extract, beat until combined, about 30 seconds.
Scrape down the sides of the bowl and the bottom of the bowl, making sure to get everything incorporated.
Slowly add the dry ingredients with the mixer on low until all of the dry is combined. Scrape down the sides of the bowl. Mix until just combined, do not over mix.
Line cookie sheets with parchment paper. This recipe makes 19 cookies, so the amount of cookies on each cookie sheet depends on the size of your cookie sheet. 6 cookies per sheet should be perfect!
Using a medium size cookie scoop, portion out the dough or portion out 48 gram balls.
Bake at 350F for about 12-15 minutes or until golden around the edges.
For Ice Cream
Beat the heavy cream until stiff peaks form, set aside.
Mix the salt with the sweetened condensed milk, and fold in the whipped cream until combined.
Place in a 9”x5” loaf pan lined with parchment paper. Swirl in the strawberry preserves. Freeze until set, about 12 hours.