Belted Galloway Ice Cream Sandwiches

Name: Belted Galloway Ice Cream Sandwiches
Yield: makes about 40 (3-inch) cookies, enough for about 20 ice cream sandwiches, or 20 (5-inch) cookies, enough for about 10 ice cream sandwiches
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 cups firmly packed golden brown sugar; 1 tablespoon vanilla extract; 2 large eggs; 1 1/2 cups all-purpose flour; 1/3 cup unsweetened dark cocoa (such as Scharffen Berger); 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 1 cup white chocolate chips (optional); 1 quart high-quality vanilla ice cream

December 14, 2011

Eating ice cream sandwiches always brings out the kid in me. Why not spread the joy? At a recent party, more than a few giggles erupted when I handed out overstuffed ice cream sandwiches for dessert. I owe my renewed interest in ice cream sandwiches to a herd of Belted Galloway cows that I often spot as I head home on Route 290 just outside of town. Those dark cows with the big white stripe running right around their middles remind me of great big ice cream sandwiches. I found the perfect recipe for the chocolate cookie part in an old favorite of mine, the Deer Valley Ranch Family Cookbook, a spiral-bound treasure trove of recipes from the kitchen of a Colorado dude ranch. The soft, slightly cakey cookies are the perfect foil for a creamy vanilla ice cream center. These cookies are also fabulous alone: sometimes I don’t quite get around to filling them with ice cream and before I know it they are gone.

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