Name: Chocolate Chip Ice Cream Sandwich
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 14 sandwiches
Ingredients: 4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing; 4 1/2 cups all-purpose flour; 2 teaspoons baking soda; 2 cups softened butter; 1 1/2 cups packed light brown sugar; 1/2 cup granulated sugar; 1 (3.4-ounce) package instant vanilla pudding mix; 4 large eggs; 3 cups semisweet chocolate chips; 2 teaspoons pure vanilla extract; 1 gallon creamy vanilla ice-cream (can substitute frozen yogurt), softened slightly; 1 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Grease two cookie sheets.
Sift together the flour and the baking soda in a in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.
Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.
When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with powdered sugar and serve.

This recipe has been updated and may differ from what was originally published or broadcast.

Chocolate Chip Ice Cream Sandwich

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