Amirah Kassem – CookTracks https://www.cooktracks.com Audio recipes created by culinary all-stars and recorded for you to cook along with Mon, 22 Feb 2021 09:30:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.2 https://www.cooktracks.com/wp-content/uploads/2019/09/cropped-CT_Flavicon-32x32.png Amirah Kassem – CookTracks https://www.cooktracks.com 32 32 Magical Gigantic Cookie Ice Cream Sandwich With Sprinkles https://www.cooktracks.com/recipe/gigantic-cookie-ice-cream-sandwich/?utm_source=rss&utm_medium=rss&utm_campaign=gigantic-cookie-ice-cream-sandwich https://www.cooktracks.com/recipe/gigantic-cookie-ice-cream-sandwich/#comments Thu, 01 Oct 2020 17:01:16 +0000 https://www.cooktracks.com/?p=676 Television personality and owner of The Flour Shop, Amirah Kassem, has the recipe for huge smiles with this magical sprinkle covered mega cookie ice cream sandwich. If you are looking for you kids to tell their friends how awesome you are, make this easy, crowd pleasing dessert along with them.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 1, 9-inch cake 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter at room temperature (2 sticks)
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups/ 12 ounces chocolate chips
  • Cooking spray

For the Ice Cream Filling and Decor:

  • 1.5 quarts of vanilla ice cream or your favorite flavor! (slightly softened)
  • Sprinkles or mini chocolate chips for decor, whichever you prefer
EQUIPMENT ESSENTIALS
  • 2 Mixing bowls
  • Whisk 
  • Spatula 
  • Measuring cups/spoons 
  • 2 – 9” cake pans 
  • 1 – 9” springform pan 
  • Plastic wrap
Get Ingredients!

INSTRUCTIONS

Preheat oven to 350 degrees or if using a convection oven, 325 degrees

For the Ice Cream:

Place plastic wrap in a 9” springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid (about 40 minutes).

For the Cookies:

Combine the flour, baking soda, and salt in a bowl and mix together; set aside.

In a separate bowl, combine the room temperature butter and sugars; whisk until fluffy. Add eggs and vanilla to butter/sugar mixture, one at a time, until fully incorporated; be sure to scrape the sides and bottom of the bowl after each addition. Add dry ingredients 1⁄3 at a time until incorporated; do not over mix. Fold in the chocolate chips and mix until evenly distributed.

Spray two 9” baking pans with baking spray. Divide the batter in two even portions; spread into each pan. Bake for approximately 15-20 minutes.

Once the cookies have cooled, place one cookie upside down and layer the ice cream round over it. Place the other cookie right side up over the ice-cream. 

Using your hand, scoop sprinkles and/or chocolate chips all around the ice-cream. Freeze for an additional hour if you want a solid sandwich (easier to cut), but if you’re like me, just eat it!

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