This weekend was hot, sunny, and beautiful and I just so happened to have all the fixings for homemade chipwiches. Chipwiches have always been one of my absolute favorite summer desserts. When I was little, I remember hearing the ice cream truck singing along as we played at Bare Hill Pond and running to be the first in line. Almost every time I would ask for a chipwich (alternating of course with those Good Humor strawberry shortcake popsicles...did anyone else love those?) Anyways, I love recreating this childhood favorite during the summer.
These are great because you can prepare everything ahead of time and just have it ready in the freezer for when the chipwich fancy strikes. I made some basic chocolate chip cookies and oatmeal raisin cookies and froze them a few weeks back. Then last week I made a batch of Ina Garten's vanilla ice cream which also made it's way into the freezer. Skip to last weekend...when I happen to have all the ingredients for chipwiches lying around...so I just quickly assembled them. As Ina would say, "How easy is that?" I love the idea of doing a chipwich bar for a party and having different cookies, flavors of ice creams, and toppings (for rolling around the edges). Scroll down for a whole bunch of recipes and pics!
Vanilla Ice Cream
3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved- you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours. Allow to soften before serving.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12-oz. pkg. chocolate chips
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Oatmeal Raisin Cookies:
1/2 cup (1 stick) plus 6 tbsp. butter (softened)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker oats
1 cup raisins
- Heat oven to 350 degrees. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until golden brown. Cool 1 minute on cookie sheets.