Photo by Iuliia Nedrygailova
MAKES 6
12 3-inch chocolate chip cookies, homemade or store-bought
6 scoops mint chocolate chip ice cream, or your flavor of choice
1 cup melting chocolate or chocolate chips
1 teaspoon vegetable oil
Place 6 cookies, upside down, on a large cutting board or baking sheet lined with parchment. Scoop about ½ cup ice cream onto each cookie. Top with a second cookie, right side up. Press together lightly to distribute ice cream evenly. Wrap each sandwich in plastic and place in freezer 4 hours to overnight.
In a medium, microwavable bowl, melt the chocolate and oil at 15-second intervals until smooth enough to stir.
Place a piece of parchment on a sheet pan. Unwrap cookies, one at a time, and dip into the chocolate. Shake off excess and place cookies on parchment-lined sheet pan. Repeat until all cookies are dipped in chocolate. Return to freezer until chocolate is hardened, at least 30 minutes.
Chef’s tip: If you desire, melt 1 cup of white chocolate, and dip one side of each ice cream sandwich in the white chocolate.
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