It is time again for Recipe Monday that my good friend Colleen of The Nuthouse started. We got several inches of snow on Friday night/Saturday morning so we took the time to stay indoors tried out a new recipe. Mine did not look like the picture in the book -- well it could be because I changed it up a bit LOL. I will put what we did and include the original recipe at the end. I attempted to take a picture of the finished product but it didn't look pretty. It did however taste wonderful! **Pic is now added**
Ice Cream Sandwiches
1 roll (18 oz) of chocolate chip refrigerated cookie dough
1/2 cup caramel sauce
4 cups chocolate chip ice cream, softened
Hot Fudge topping (optional)
Whipped cream (optional)
9 maraschino cherries (optional)
1.) Preheat oven to 350 degrees F. Lightly grease 13x9-inch baking pan. Let dough stand at room temperature about 15 minutes.
2.) Spread dough evenly into prepared pan; smooth top. Bake about 18 minutes or until the edges are light brown. Cool completely in pan on wire rack. **Make sure you keep an eye on the cookie. Mine went 22 min per the original recipe and they were a little too hard so I cut the cook time a few minutes.**
3.) Line 8x8-inch baking pan with aluminum foil or plastic wrap, allowing some to hang over edges of pan. Remove cooled cookie from pan; cut in half crosswise. Place 1cookie half, top side down, in prepared pan, trimming edges to fit, if necessary. Spread 1/4 cup caramel evenly over cookie in pan. Spread ice cream evenly over caramel. Spread remaining caramel over bottom of remaining cookie half; place caramel side down on ice cream. Cover tightly with foil or plastic wrap; freeze at least 2 hours or overnight. **We tried it after 2 hours but overnight works much better!**
4.) Cut into bars and top with hot fudge sauce, whipped cream and cherries just before serving, if desired.
Now for the original recipe:
Banana Split Ice Cream Sandwiches
1 roll (18 oz) of chocolate chip refrigerated cookie dough
2 ripe bananas, mashed
1/2 cup strawberry jam, divided
4 cups strawberry ice cream, softened
Hot Fudge topping (optional)
Whipped cream (optional)
9 maraschino cherries (optional)
1.) Preheat oven to 350 degrees F. Lightly grease 13x9-inch baking pan. Let dough stand at room temperature about 15 minutes.
2.) Combine dough and bananas in large bowl; beat with electric mixer at medium speed until well blended. Spread dough evenly into prepared pan; smooth top. Bake about 22 minutes or until the edges are light brown. Cool completely in pan on wire rack.
3.) Line 8x8-inch baking pan with aluminum foil or plastic wrap, allowing some to hang over edges of pan. Remove cooled cookie from pan; cut in half crosswise. Place 1cookie half, top side down, in prepared pan, trimming edges to fit, if necessary. Spread 1/4 cup jam evenly over cookie in pan. Spread ice cream evenly over jam. Spread remaining jam over bottom of remaining cookie half; place jam side down on ice cream. Cover tightly with foil or plastic wrap; freeze at least 2 hours or overnight.
4.) Cut into bars and top with hot fudge sauce, whipped cream and cherries just before serving, if desired.
