chocolate chip ice cream sandwiches

If you follow me on instagram, twitter or have the truly amazing honor of being my facebook friend, you already know that I got one of the best birthday gifts known to man. Yes, a KitchenAid Mixer. Basically my boyfriend’s Mom is the greatest woman alive.

I’ve already put said gift to use. I really wanted to make a cake and some cupcakes but the thing with that is my boyfriend wont eat them, which leaves me to eat them all. Obviously that would be terrible for my morale and pancreas. So I made something fun for the whole family. Homemade Ice Cream and cookies.

I know, I’m amazing.

Before you think I’m super amazing, the cookies weren’t homemade because at 10:30pm I didn’t feel like it. But they were organic. Obviously.

I used Jeni’s Chocolate Ice Cream recipe and it turned out superb. Minus the part where it wasn’t frozen completely because when we were at the movies somehow the freezer door opened. But trust me, it was delicious. My boyfriend is quite the connoisseur and he now loves me forever.

INGREDIENTS

FOR THE ICE CREAM BASE: 

INSTRUCTIONS

1. Make the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.

2. Make the chocolate sauce: Bring cocoa, brewed coffee, and sugar to a boil in a 2-qt. saucepan over high heat; cook for 30 seconds. Remove from heat and stir in chocolate.

3. Stir sauce into ice cream base. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Transfer ice cream to a storage container and freeze until set.