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DesBarres Ice Cream Sandwiches

DesBarres Ice Cream Sandwiches

This recipe uses the Stracciatella Gelato from the previous blog post and this Chocolate Chip Cookie recipe.

Chocolate Chip Cookies

Here is yet another enjoy-chocolate-in-the-summer recipes. You can eat these cookies right out of the oven OR as we suggest, for the summer, use them to make ice cream sandwiches. This is our family recipe for good old cc cookies. Its loaded up with whole wheat flour and ground flax, added when the kids were young and I wanted them eating a “better” cookie. Now we can’t eat them any other way. In fact, the kids, now on their own, use this recipe, too.



½ cup shortening

½ cup softened butter
¾ cup brown sugar
½ cup white sugar
1 tsp vanilla extract
2 eggs
2 ¼ cups whole wheat flour
3-4 tablespoons ground flax seed
1 tsp baking soda
1 tsp salt
3/4 cup chopped chocolate
(we add raisins, sunflower seeds, too, sometimes)



Pre-heat oven to 350˚F.

Mix the shortening, butter and sugars until blended. Add eggs one at a time mixing after each. Add vanilla. In another bowl, mix flour, salt, soda, and flax together. Add to the shortening mixture and mix until blended. Add chopped chocolate.
Roll dough into 1 1/2” balls (about 30 grams) and place on cookie sheet. Flatten the balls with a fork into circles about ¼” thick.
Bake at 350˚F for about 10-11 minutes, or until the cookies are just a little brow around the edges. You don’t want the cookies to get too brown. For an ice cream cookie, a softer cakier cookie is better.
Once the cookies are done, let them cool completely before making the sandwiches. I freeze my cookies before making the sandwiches.

Ice Cream Sandwiches

To make the sandwiches, let the ice cream soften somewhat before scooping onto one of the cookies. Top with another cookie and press softly together. Clean up the edges and then place into a container or wrap individually to freeze. Allow to freeze for a bit before eating.

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