This recipe is dedicated to my late uncle Phil who loved ice cream. He had practically no body fat on him in spite of the fact that he indulged in a late-night dessert binge nearly every single evening. Philip Wolfson was warm, kind, quirky, loving, hilarious (without even trying to be), caring, selfless, a great listener, honest, hard-working, brilliant, compassionate and one of the best humans that you could ever meet. He was remarkable, but he was incredibly humble and he had a unique way of making people feel that they were remarkable.
He loved jogging and cycling. He was a pediatric surgeon who was completely dedicated to his patients and he loved teaching medicine to prospective doctors. Most of all, he loved his family. He was infatuated with his wife and two daughters. He was a real man. He was a real man because he was never threatened by letting his wonderful wife be all that she can be and he encouraged his daughters by letting them know they could do anything that they put their minds towards. He would go to the ends of the earth for the people he loved most as well as complete strangers.
When I was in 11th grade I had to write a paper on who my hero was and I wrote about my uncle Phil. Nine years ago today, my uncle left this earth and those of us who loved him, loved him so deeply. Our lives are richer for knowing him, but they will never be the same after his passing. My husband never got to meet my uncle and that makes me sad every single day.
On my wedding day, my father made a toast and said that I possess many qualities that remind him a lot of my uncle and my late grandfather. That has probably been the best compliment that I have ever received.
Usually this blog is dedicated to posting plant-based recipes that are nutritious and also delicious, but today I am posting my ice cream cookie sandwich recipe because that’s what I would want to eat with my uncle right now if he could be with me here today.
When you make these treats, remember how fortunate you are to spend time with the ones you love. Live in the moment and appreciate those belly laughs among good friends and family. On a day like today, when I am especially sad, I try to keep my chin up and I remember to treat people with gratitude and respect. I remember to love life because that was the Philip J. Wolfson way and it is what he would have wanted. He will be missed every day. His laugh, his hugs and his amazing kindness to all will forever live on in my heart.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, beat together the melted butter, brown sugar and white sugar until combined well.
- Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough ¼ cup (for a ridiculously large cookie, one or two tablespoons for more standard-sized cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes (bake for about 12 minutes for non-1/4 cup scoop cookies) or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks or plate to cool completely.
- 1.5 cups cold half-and-half
- 2 cups heavy cream
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp madagascar bourbon vanilla extract
- Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolved.
- Stir in heavy cream and vanilla extract.
- Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your freezer, so it is completely cold. This will help it freeze faster, improving the texture, and allow the cocoa powder to become fully hydrated by the milk and cream.
- When ready to use, turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired (which for ice cream cookies is good), transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
- Chocolate Chip Cookies
- Ice cream, any kind but today we are making chocolate
- Bake cookies.
- Cool the cookies for no more than 5 minutes. Let them cool for 3 to 4 minutes; they should still be quite hot but just firm enough to handle.
- Take your ice cream out of the freezer. Do not remove your ice cream from the freezer until this moment. It should still be quite hard.
- Shave the ice cream in strips, not balls. Here's an important part of the process: Scoop or shave your ice cream in long strips — not in big round balls. You want chunky, thin blocks or strips.
- Construct the sandwich. Don't spread or scrape the ice cream onto the cookie. Gently lay your thin strips in layers. Press another cookie on top.
- Eat your sandwich! Don't delay. Eat immediately.
- Storage: These aren't made for storage. But if you must store them, you can wrap them individually in wax-paper bags or plastic wrap and put them in a box in the freezer. If you underbake the cookies, they should stay chewy and soft — even when frozen.