CHIPITS Sea Salt Caramel Ice Cream Sandwiches

CHIPITS Sea Salt Caramel Ice Cream Sandwiches

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 30  Minutes

Ingredients

  • SEA SALT CARAMEL CHIP CHOCOLATE COOKIES:
  • 1/2 cup butter or margarine, softened (125 mL or 1 stick)
  • 3/4 cup packed light brown sugar (175 mL)
  • 1/2 cup granulated sugar (125 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 eggs
  • 1 1/2 cups all-purpose flour (375 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 2/3 cups HERSHEY’S CHIPITS Sea Salt Caramel Chips (400 mL or a 283 g pkg)
  • RASPBERRY CHOCOLATE SWIRL ICE CREAM:
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (300 mL)
  • 2 cups whipping cream, whipped (500 mL)
  • 2 tbsp vanilla extract (30 mL)
  • 3 cups fresh raspberries, lightly crushed (750 mL)
  • CHOCOLATE SWIRL:
  • 1 3/4 cups HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (300 g)
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (300 mL)

Directions

    FOR THE COOKIES:
    1. Heat oven to 350°F (180°C). Line cookie sheet with parchment paper or lightly grease.

    2. Beat butter, brown sugar, granulated sugar and vanilla in large bowl until well blended. Add eggs; beat well. In a separate bowl, stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture, blending well. Stir in caramel chips. Drop by two tablespoon (30 mL) scoops onto prepared cookie sheet.

    3. Bake 7 to 9 minutes or until cookie is set. Do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 2 dozen cookies.

    FOR THE ICE CREAM:
    1. Fold condensed milk and vanilla into whipped cream. Add raspberries and mix lightly. Pour into 9” x 13” (3 L) freezer-safe pan. Place in freezer while preparing chocolate swirl.

    2. Chocolate Swirl: Melt chocolate chips and condensed milk together in medium saucepan over low heat, stirring constantly until melted. Let cool 10 minutes. Drop by tablespoon (15 mL) into ice cream and swirl in with a butter knife. Freeze 6 hours or overnight.

    FOR THE ICE CREAM SANDWICHES:
    1. Spread 12 cookies with 1/2 cup each of ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge.

    2. Wrap sandwiches individually in parchment paper and freeze in airtight container until firm, at least 2 hours.

    Makes 12 ice cream sandwiches.

    Tip:
    • Can be made ahead and kept in freezer for up to 2 days.

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