Let this serve as a humorous example of why not to bake and photograph ice cream when it’s 95 degrees outside. Yes, you can put the ice cream in the freezer. Yes, you can set the shot up in advance. The ice cream still melts.

That’s not to say the ice cream sandwiches aren’t absolutely delicious, because they are. Just eat them and put the camera away ;>) Lesson learned. Anyway, these cookies are perfect for making ice cream sandwiches- nice and thin and chewy. Do give them a try!

White Chocolate Ice Cream Sandwiches

5 tbs, (70 g) butter

1 cup (150 g) good quality white chocolate, chopped

2/3 c plus 1 tbs. (140 g) sugar

1 tsp. vanilla extract

1 egg

1 1/3 c (195 g) flour

1/2 tsp. (2 g) baking soda

pinch of salt

Mix dry ingredients, set aside.

Melt butter and white chocolate in microwave. Do this gradually. Remove and stir frequently using the residual heat of the bowl. You don’t want the chocolate to seize.

Once melted, stir in sugar and vanilla.

Add mixture to the bowl of a  standing mixer with a paddle attachment.

Mix in egg. Slowly mix in dry ingredients. Blend on medium speed about 20 seconds.

Refrigerate for 1 hour.

Preheat over to 350 F 180 C

Form golf ball size balls and slightly flatten with back of glass.

Bake 10-12 minutes.

Once completely cool, scoop your favorite local ice cream in between. Press, wrap and chill until solid.

Enjoy!

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