Homemade Ice Cream Sandwiches

When I saw a recipe for Flourless Chocolate Cookies on Pinterest, I knew I had to try them. I baked them up and was pretty happy with the results. These cookies are almost like thin brownies. Pleasantly crisp on the outside, yet chewy and fudgy. My only complaint was that they were a little too sweet for my taste. 
As soon as I took a bite I knew they needed something to cut the sweetness, so I whipped up some cream and viola! The ice cream sandwich was born. I stuck my little cookie sandwiches in the freezer and a few hours later I was in love. I've tried freezing regular chocolate chip cookies with ice cream in the middle before, only to find that it was impossible to bite into the frozen cookie. Not fun! However when these were frozen, they stayed chewy and soft and absolutely delicious! The second time I made these I changed things up a little. It was a winner for me! I will put my version of the cookies below, but feel free to check out my source if you'd like to see the original measurements.


Flourless Chocolate Cookies


2 1/2 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
3/4 cups mini bittersweet chocolate chips


Directions:
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.
2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the prepared baking sheet and carefully spread evenly with a spatula. Bake about 14 minutes, until the top is glossy and lightly cracked. Slide the parchment paper onto a wire rack. Let cool completely, and then use a pizza cutter to cut into squares.
*Alternatively, spoon the cookies into 12 equal  mounds onto 2 parchment lined cookie sheets, and bake.


Filling:
3/4 cup heavy whipping cream
2 T powdered sugar
1 cup vanilla ice cream, softened


Whip the cream on high in a stand mixer or with a handheld electric mixer. When it starts to get frothy add the powdered sugar, and continue whipping until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the softened ice cream. Spoon or pipe onto cookies, and carefully place a second cookie on top, taking care not to apply too much pressure. Wrap individually in plastic wrap and place in freezer for at least 3 hours.
If you'd like to dip them in sprinkles, do so after the filling has hardened in the freezer for a while.

Cookies adapted from kumquat