In all honesty, I'm probably being a baby about it, since today I've scurried from the door to the car to the hospital to the car to the door. All in all, I probably spent about 5.2 minutes in the heat today. Hubby the golfer, however, sweated off about 6 pounds this afternoon, and he was very excited to see these in the freezer.
My thought after the fact: if you had marshmallow ice cream, these would taste exactly like frozen s'mores!
Cinnamon Sugar Ice Cream Sandwiches
Brown Sugar Refrigerator Cookies
(Betty Crocker Cookbook)
1 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 large egg
3 cups all purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat together brown sugar, butter, vanilla and egg with electric mixer on medium speed until well blended. Stir in remaining ingredient to form a dough. Shape dough into a 10x3 inch rectangle on plastic wrap. Wrap and refrigerate 2 hours until firm (not longer than 24 hours). Heat oven to 375. Cut "brick" into 1/8 inch slices, back 2 inches apart for 6-8 minutes, or until golden brown. Cool on wire racks.
Melt 1-1/2 cup chocolate chips and 1-1/2 teaspoon shortening in a microwave (45 seconds, then 20 second increments until melted). Stir well. Spread chocolate mixture onto the flat bottoms of (completely cooled) cookies. Allow to cool and harden.
For the ice cream filling, I used the generic vanilla bean ice cream from the grocery store (Lucerne brand) because it comes in a cardboard container that can be peeled off and the rectangular ice cream can be cut in half and sliced into appropriate sized pieces to match the cookies. I wanted to take a picture of this, but the ice cream melted the second it came out of the freezer and I had barely enough time to get the sandwiches filled before it turned into a huge mess.
Store in a sealed container in the freezer for up to 2 weeks. Best enjoyed in front of a fan. :-)
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