This ice cream cookie sandwich has us DROOLING! Baking Instructor Nancy Burgeson was issued a special challenge this year: use Bridgeman’s Ice Cream as an ingredient in a cookie recipe. Nancy knocked it out of the park when she created Bridgeman’s Butter Brittle Ice Cream Sandwich Cookies using melted ice cream as an ingredient in the cookies and the frosting.
Bridgeman's Butter Brittle Ice Cream Sandwich Cookies
1 cup unsalted butter-softened
1/3 cup Bridgeman’s Butter Brittle Ice Cream-melted (measure ice cream after melted)
2 cups all-purpose flour
Cream butter and ice cream until light and somewhat fluffy.
Add in flour and mix to blend well.
If you would like dough tinted for a special holiday add food coloring.
Wrap and refrigerate for 1-2 hours.
Preheat oven to 350 degrees.
Roll dough out on floured counter. (I use Wondra flour for the best results for rolling out cookies)
Cut with a shaped cutter i.e. round, square, rectangle, etc.
Roll to a thickness of 1/8 to 1/4 inch.
Using parchment paper fit to your cookie sheet, cover sheet lightly with granulated sugar. Transfer cookies from counter to cookie sheet coating cookies on both sides with the granulated sugar.
Using the tines of a fork prick cookies in several places on cookie in a pattern of your choosing.
Bake 7-9 minutes or until lightly browned at edges-do not overbake.
Cookies can be filled with softened Bridgeman’s Butter Brittle Ice Cream just prior to serving for a yummy ice cream sandwich or filled with the Butter Brittle frosting recipe below:
Bridgeman’s Butter Brittle Frosting
3/4 cup unsalted butter-softened
4 cups powdered sugar
1 tsp vanilla
1/4 cup softened Butter Brittle Ice Cream
Blend together until combined. Beat at medium speed of mixer until light and fluffy.
Spread between 2 cookies for a tasty filling.