I have played with many different flavors and they all have worked. Use what ever flavor of ice cream you like. My favorite brand is Hagen Daz because there are no stabilizers in their ice cream and it tends to freeze more solidly than less expensive brands.

If you are like me, you have to eat one sandwich before you continue assembling the rest of the cookies and ice cream. Clean up the edges of each sandwich and you may want to gently roll the side of the sandwich in chopped nuts, coconut, sprinkle on a bit of gray salt (I love to do this when I use caramel ice cream) or whatever else may strike your fancy. Pop them in the freezer until the ice cream firms up and serve.

My two little men love to help me roll each sandwich in the toppings. They can hardly wait for the sandwiches to set. The dialogue goes something like this.. “Are the cookies done yet Mom?” No, son they have another 45 minutes.” Before long, the same question is asked and a similar answer is given. When the hour has finally past, the 3 of us sit on the patio in the evening sun and eat to our hearts content.

Be sure to roll each cookie into a ball and press each cookie flat before baking. If you skip this step, the cookie will have a bump in the middle and will be too thick. Once the sandwiches are set, you may dip each cookie in melted chocolate (dip half of the sandwich) and freeze about 30 minutes or until the chocolate is set.

Kendra’s Chocolate Chip Cookies
Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies)

3 sticks butter
1 1/4 cups sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 bag of chocolate chips

In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the butter and the sugars at medium speed until light, 3 to 5 minutes. Add the egg and mix well to incorporate. Add the vanilla and mix until thoroughly combined.

In a medium bowl, stir together the salt, flour and baking soda. Mix the dry ingredients into the butter mixture, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Mix in the chocolate chips by hand. Cover the mixing bowl with plastic wrap and chill for 1 hour or longer.

Heat the oven to 350 degrees. Shape the dough into 1-inch balls. Lightly press down on the balls to flatten them and place the balls 2 inches apart on lightly buttered baking sheets. Bake until the cookies darken slightly, 14 to 15 minutes. Rotate the pan halfway through for even baking. Cool the cookies for 1 minute on the baking sheet, then transfer the cookies from the sheet to a wire rack to cool.

To assemble, spread a generous one-fourth cup ice cream (slightly softened) over a bottom cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. If you wish, roll the cookies in topping of choice. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.

Cookie sandwich photo

Bananas are the only produce that I am happy to let “go bad”. Once they’re nice and brown, I’m ready to make banana bread. A thick slice of banana bread, yum! Everyone has their little variations (add nuts, don’t add nuts, chocolate chips, nutmeg, pumpkin pie spice). My variation follows;

I sprinkle the nuts on top of my bread, because my boys are not nut eaters and I love them. I do not like chunks of banana in my bread, so I puree them in the blender.  

Dough
1/2 cup butter, 1stick
1cup sugar
2 eggs
2 cups flour
1 tsp soda
1 tsp salt
1/4 tsp nutmeg, freshly ground
1 cup pecans, chopped
3 bananas, pureed (blender)

Cream the butter and sugar in a large mixing bowl or in the bowl of an electric mixer; add eggs and mix well. Mix in flour, soda, salt and nutmeg until just mixed. Add pureed bananas, mix well. Stir in nuts. Pour batter in to a well greased 9X5 loaf pan. Bake at 350 degrees for 1 hour or until a toothpick, inserted in to the middle, comes out clean.