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Dessert
Tillamook Classic Ice Cream Sandwiches
Make this nostalgic recipe for little treats that are more than a little creamy, thanks to our vanilla bean ice cream and salted butter. A cool make-ahead sweet for a hot summer day.
32MINserves 12 sandwiches
Ingredients
1 cup Tillamook Extra Creamy Salted Butter, softened
1½ tsp. vanilla bean paste
¾ tsp. salt
1 cup brown sugar
½ cup white sugar
3 eggs
2½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
1 12 oz. package semi-sweet chocolate chips
Flake salt, to taste
Using the paddle attachment, mix the butter, vanilla, salt and both sugars in a stand mixer on low speed for 2 minutes, then increase speed to medium and mix 4 more minutes, scraping down as needed. Returning to low speed, add the eggs one at a time and continue to scrape down as needed.
In a separate bowl, whisk together the remaining dry ingredients (minus the flake salt), then add to mixer bowl 1/3 at a time, allowing to incorporate at low speed. Remove the bowl from the mixer and stir in chocolate chips by hand.
Form 24 equal balls of the dough by hand and refrigerate for at least one hour.
Preheat your oven to 350 degrees and bake 12 dough balls at a time on a sheet pan for 14-16 minutes. Sprinkle with flake salt and let cool.
After the cookies have cooled, working with clean, gloved hands, form a medium scoop of Vanilla Bean Ice Cream into a patty using the warmth of your hands. Place the formed scoop onto a cookie and repeat for 12 cookies, then top with the remaining 12. Serve immediately and enjoy.
Tip: You can scoop and shape your ice cream in advance and hold in the freezer, just be sure to wrap tightly in plastic wrap to avoid crystal or off flavors.
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Tillamook Vanilla Bean
