Red Velvet Chocolate Chip Cookie Ice Cream Sandwich

Ingredients

For the Cream Cheese Ice Cream

• 2 egg yolks
• 3 cups milk, half and half
• 1 cup powdered sugar
• 1/4 teaspoon sea salt
• 8 ounces cream cheese, cubed
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla bean paste

For the Red Velvet Chocolate Chip Cookies

• 1 2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 8 tablespoons butter, unsalted - softened
• 1 1/4 cups granulated sugar
• 2 eggs
• 1 1/2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

Nutrition Information

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Make the Cream Cheese Ice Cream: In large saucepan, whisk together egg yolks, half and half, powdered sugar and salt. Heat over medium heat 8 to 10 minutes or until thickened, whisking occasionally (do not let boil). Remove from heat. Add cream cheese, lemon juice and vanilla bean paste; whisk until cream cheese is melted and mixture is smooth. Strain through fine-mesh strainer set over large bowl. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).

Make the Cream Cheese Ice Cream: In large saucepan, whisk together egg yolks, half and half, powdered sugar and salt. Heat over medium heat 8 to 10 minutes or until thickened, whisking occasionally (do not let boil). Remove from heat. Add cream cheese, lemon juice and vanilla bean paste; whisk until cream cheese is melted and mixture is smooth. Strain through fine-mesh strainer set over large bowl. Cover with plastic wrap placed directly on custard; chill completely (I recommend overnight).

Make the Red Velvet Chocolate Chip Cookies: Preheat oven to 350º F. In small bowl, stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large mixer bowl until creamy. Add eggs, food coloring and vanilla; beat until well combined. Gradually beat in flour mixture. Stir in chocolate chips.

Drop by 2-tablespoon-fulls onto parchment-lined baking sheets and gently press to flatten slightly. Bake 10 to 12 minutes or until cooked through. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Assemble the sandwiches: Turn cookies over so that flat sides face up. Place 1/4 cup scoop of ice cream onto half of cookies (you will have some leftover ice cream). Press remaining cookies onto ice cream to form sandwiches. Wrap individually in plastic wrap and store in freezer up to 2 weeks.