- 1 cup whole milk, chilled
- 1/2 cup granulated sugar
- 2 cups heavy cream, chilled
- 1 tablespoon high-quality pure vanilla extract
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon hot water
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- mini chocolate chips, sprinkles, toffee bits, peanut butter chips, nuts, shredded coconut, etc, to roll the edges in (optional)
For the ice cream (make ahead of time):
In a medium bowl using a hand mixer on low speed, whisk the milk and sugar until the sugar is dissolved, 1-2 minutes. Stir in heavy cream and vanilla. Pour mixture into ice cream machine and let thicken, following manufacturer's directions. Freeze at least 2 hours. Can be made 2 months ahead of time.
For the chocolate chip cookies:
Preheat oven to 350 degrees F. In the bowl of a stand mixer or using a hand-held electric mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water then add to batter along with salt. Mix in flour until incorporated. Fold in chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop, drop even and large spoonfuls of dough onto a parchment-lined cookie sheet. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Cool completely before assembling sandwiches. Cookies can be made 3 days ahead of time.
Take ice cream out of freezer and let soften slightly at room temperature for 5-10 minutes. Using a spring-loaded ice cream scoop, place evenly sized scoops of ice cream on the flat side of 12 cookies. Top the ice cream scoops with the remaining 12 cookies and press down slightly. Roll edges in your choice of candy or nuts (I used toffee bits). Serve immediately or wrap individual sandwiches in plastic and freeze.