National Ice Cream Month is coming to an end...and I am pretty upset about it. I can no longer use this very important National Holiday as an excuse to eat two scoops of ice cream after dinner - even if I already had a scoop at lunch.
Whatever...judge me if you want. But, I love ice cream, and I am going to continue to eat it even when National Ice Cream Month is over. I know... I am such a rebel. But sometimes, girl's gotta do what a girl's gotta do.
But, as it turns out, August 2nd is National Ice Cream Sandwich Day. Why they would not make this holiday during National Ice Cream Month is a mystery to me - but I don't make the rules. I just follow them.
So in my attempt to avoid watching the Bachelorette Finale with my roommate last night, I decided to get prepared. (For clarification - I love my roommate - I just hate that show...a lot)
And I was pretty happy with the result. These Malted Milk Ball Ice Cream Sandwiches are INSANE. The chocolate cookies and flavored with a hint of malted milk powder, and the ice cream is packed with chunks of Whoppers for a nice crunch. It is the perfect summer treat.
Malted Milk Ball Ice Cream Sandwiches
Chocolate Malted Milk Cookies
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups flour
- 3/4 cup Hershey's Dark Cocoa Powder
- 1/4 cup malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sanding sugar (optional)
Malted Milk Ball Ice Cream
- 1.5 quarts vanilla ice cream
- 3 tablespoons malted milk powder
- 6 oz. malted milk balls
for the cookies:
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment.
- In a stand mixer, fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs and vanilla. Mix until combined.
- On a slow speed, add cocoa powder a little bit at a time. Mix until combined.
- Add flour, milk powder, baking soda and salt. Mix until just combined.
- Using an ice cream scoop, scoop dough balls onto baking sheet.
- With the back of a wooden spoon, or the palm of your hand, slightly press down each dough ball. *Optional, sprinkle a little sanding sugar on top of each cookie.
- Bake for 8-10 minutes, or until the tops being to crackle.
- Transfer to wire rack to let cool.
for the ice cream:
- Take the ice cream out of the freezer, and set aside to soften.
- Place milk balls in a plastic bag. With the back of a wooden spoon, crush the balls into bite sized pieces.
- Once the ice cream has softened, transfer it into a stand mixer with a paddle attachment.
- On a slow speed, mix the ice cream until it becomes completely smooth.
- Add malted milk powder and malted milk balls and mix until combined.
- Put the bowl back in the freezer, and let the ice cream sit over night.
- Once the cookies have cooled, take the ice cream out of the freezer and let sit for 3-5 minutes.
- Using a ice cream scoop, scoop about 1/2 a cup of ice cream on the bottom of one cookie.
- Carefully add another cookie on top and press down (but gently enough as to not break the cookie).
- Run a knife or spatula around the edges to clean up any ice cream hanging over the edge.
- Repeat with all cookies.
- If you are not eating them immediately, place the sandwich back in the freezer for at least 30 minutes to set up.
*Makes 10-12 Sandwiches