Indulge in the flavors of the Jersey Shore with these homemade ice cream sandwiches. This classic summer treat is elevated with shore-inspired ingredients, like salted caramel, peanut butter, and chocolate ganache. With a chewy chocolate chip cookie crust and creamy ice cream filling, these sandwiches are perfect for beach picnics or backyard barbecues. Get ready to cool down with a taste of summer!
Ingredients
- For the Cookies:
- - 1 cup unsalted butter, softened
- - 1 cup granulated sugar
- - 1 cup light brown sugar, packed
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 2 1/2 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1/2 teaspoon salt
- - 2 cups chocolate chips
- For the Ice Cream Filling:
- - 2 pints salted caramel ice cream
- - 2 pints peanut butter ice cream
- - For the Chocolate Ganache:
- - 1 cup heavy cream
- - 8 ounces semisweet chocolate, chopped
- - 2 tablespoons unsalted butter
- Optional Toppings:
- - Crushed peanuts
- - Sprinkles
- - Shredded coconut
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Allow them to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Once the cookies have cooled, remove the ice cream from the freezer and let it soften slightly. Line a 9x13-inch baking dish with plastic wrap, leaving some overhang on the sides.
- Spread one pint of salted caramel ice cream evenly over the bottom of the dish, smoothing it with a spatula. Place the dish in the freezer for 10 minutes to firm up.
- Remove the dish from the freezer and layer the peanut butter ice cream on top of the salted caramel layer. Smooth it with a spatula and return the dish to the freezer for another 10 minutes.
- In the meantime, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
- Take the dish out of the freezer and pour the chocolate ganache over the peanut butter ice cream, spreading it evenly. Return the dish to the freezer and let it set for at least 2 hours, or until firm.
- Using the edges of the plastic wrap, lift the ice cream block out of the dish and onto a cutting board. Remove the plastic wrap and slice the block into squares or rectangles, depending on the desired size of your sandwiches.
- To assemble the ice cream sandwiches, place a scoop of ice cream between two cookies and gently press them together. Roll the sides of the sandwich in crushed peanuts, sprinkles, or shredded coconut, if desired.
- Transfer the assembled sandwiches to a baking sheet lined with parchment paper and return them to the freezer for at least 1 hour, or until the ice cream is firm.
- Serve the Jersey Shore Ice Cream Sandwiches chilled and enjoy!
