I have been itching to test out an unusual idea that came to me a while back and this past Sunday (thanks to National Chocolate Chip Day) I finally had my golden opportunity. Everyone talks about all of the crazy things you can cook in a waffle iron (ex. cinnamon rolls, french toast, grilled cheese, etc...) so my thought was, why not cookie dough?! It seemed like a concept that would definitely work, and who doesn't love a crispy chocolate chip cookie every once in a while?
After a few rounds of trial and error, I finally figured out how to successfully waffle chocolate chip cookie dough (which of course had me jumping for joy!). To take these delicious cookies to the next level, I decided to sandwich them with a scoop of my new favorite coconut sorbet and then finish them with a little toasted coconut. The result? A dangerously delicious and highly addictive dessert that I can't seem to get enough of! These ice cream sandwiches are not only great to make for an impromptu single serving sweet treat, they also make for a fabulous summer party dessert idea. You can customize the flavor pairings to fit your palette and who doesn't love a cool treat on a hot summer day?
Below are the details for making these most delicious ice cream sandwiches.
Ingredients
- 1 Bag Nestle Toll House Semi-Sweet Chocolate Chips
- Recipe for Nestle Toll House Classic Chocolate Chip Cookies
- Coconut Gelato or Sorbet (*I recommend Sharon's Coconut Sorbet)
- Unsweetened Large Flaked Coconut (Toasted)
- Pam Non-Stick Cooking Spray (or similar)
Instructions
- Make cookie dough according to the Nestle Toll House recipe
- Heat Waffle Iron (*note- if you have temperature settings on your waffle iron, set it to Medium-Low)
- When the waffle iron is ready, give each quadrant a quick mist of non-stick cooking spray on both the top and bottom plates
- Apply a small scoop of cookie dough to each quadrant (I like to use this cookie scoop) and then close the iron so that the cookies can bake.
- When the cookies are done, carefully remove each cookie from the waffle iron (*I use a small fork, but am extra careful to not scratch the waffle iron surface) and transfer to a cooling rack
- Once cookies are cooled completely, add a scoop of coconut sorbet or gelato and sandwich between a second waffled cookie.
- Press the toasted coconut flakes into the exposed sorbet/gelato and then return sandwich to the freezer until you are ready to serve them.
